X-termination

By James T. Berger

The controversy surrounding the safety and applicability of food irradiation continues. By exposing food products to gamma rays emitted by cobalt 60 and machine-generated beams of electrons and X-rays, irradiation retards spoilage of certain foods and increases their shelf life. Irradiation does not deplete the vitamin content or alter the molecular structure of food any more than cooking, canning or freezing. Also, irradiated foods are not radioactive.

Since 1963, the FDA has approved irradiation of spices, wheat, flour, potatoes, pork, fruits, vegetables and-about one year ago-poultry. Now that beef has been approved for irradiation, seafood is likely to follow. In 1992, the United Nations World Health Organization (WHO) declared irradiation a perfectly sound food preservation technique. Since then, more than 40 nations have approved it. A WHO official said irradiation is desperately needed in a world where foodborne diseases are increasing and between one-quarter and one third of the global food supply is post-harvest.

Not a New Technique

Irradiation is hardly a recent food preservation method. In the 1920s, French scientists discovered food preservation via irradiation. In the 1940s, the U.S. Army began testing irradiation on common foods. In 1963, the U.S. government approved irradiation to control insects in wheat and wheat powder. Although not used in the United States, the Ukraine irradiates 400,000 tons of wheat per year.

In 1964, the U.S. government approved irradiation to extend the shelf life of white potatoes. In the 1970s, the National Aeronautics and Space Administration (NASA) adopted irradiation to sterilize food for astronauts. In 1983, the U.S. approved irradiation of spices and dry seasonings. In 1985, irradiation was approved in small doses to control parasites in pork. Irradiation of fruits and vegetables was approved in 1986 and poultry in 1992. In 1997, it was approved for beef, veal and other red meats.

The Symbol

Irradiated food sold in the United States must be identified with the international green, flowerlike symbol for irradiation and the words "Treated with Radiation" or "Treated with Irradiation."

In 1957, Science Digest wrote, "Frozen foods are antedated, ask for yours irradiated." In 1981, the same publication wrote, "After more than 20 years, irradiated foods may be coming out of the deep freeze." However, even FDA approved products are seldom irradiated. Why? It's truly a political and scientific mystery.

The question becomes even more compelling when one considers more than 9,000 Americans die yearly from food poisoning and three of the biggest culprits-campylobacter, salmonella and E. coli-are easily destroyed by irradiation. Michael Fumento, resident fellow at the American Enterprise Institute in Washington, D.C., wrote in an Op-Ed article in the Wall Street Journal, "The answer is a cautionary tale of what happens when technophobia and crackpot `consumer advocacy' reign over science."

Public Opinion Growing
in Favor of Irradiation

Irradiation is showing substantial gains in public opinion polls. A U.S. Agriculture Department survey taken in the summer of 1998 shows 61 percent of American men and 44 percent of women currently favor irradiation. One reason for these results is the increased use of microwave technology. The same poll showed 55 percent of those who use microwaves often favor irradiation, while 40 percent of those who do not use microwaves favor it as well.

A survey released in April, 1998, by the Food Marketing Institute and the Grocery Manufacturers of America found 60 percent of those asked were willing to learn more about the process, its efficacy in killing bacteria and whether it affected the nutritional value of food. This same survey found 32 percent of those surveyed were willing to buy irradiated products for themselves, while 38 percent were likely to buy irradiated food for their children.

The Image Problem

The aforementioned survey revealed what is perhaps irradiation's biggest problem-its image. It found people shudder at the thought of "irradiation," yet prefer terminology like "cold pasteurization" or "electronic pasteurization.

Despite the image problem, irradiation advocacy is widespread. In addition to the FDA, the WHO, American Gastroenterological Association and agriculture departments of both Republican and Democratic administrations have strongly supported the process.

Numerous studies have confirmed irradiation's efficacy and safety. More than 20 years ago, the WHO declared, "All toxicological studies carried out on a large number of irradiated products from almost every type of food commodity have produced no evidence of adverse effects due to irradiation."

Opponents Continue Their Fight

A small, highly vocal and well financed band of food irradiation opponents is gradually losing its influence on public opinion. Americans are realizing thousands of people can avoid serious illness and often death-each year from food poisoning through this simple and relatively inexpensive process.

One of the events that brought the situation to light was the destruction of 25 million pounds of Hudson Beef's hamburger meat in 1997. The increase in foreign produce importation has also led to the rediscovery of irradiation.

The U.S. Food and Drug Administration's December, 1997 announcement permitting the irradiation of red meat could eventually turn the procedure into a growth industry. However, it has taken decades for irradiation to advance to the food preparation industry's forefront.

Even though the FDA has approved irradiation for red meats, as well as other meat and vegetable commodities, it is unlikely the green, flower-like symbols will appear on many products for a while. Despite the logic and research, irradiation opponents are not giving up.

Irradiation opponents are a vociferous group. They use publicity campaigns and boycotts against food companies and stores, making horrifying claims that sometimes defy logic. "Don't expect 'nuked' filet mignon to show up in your supermarket anytime soon," writes Fumento, who adds that arguments against irradiation generally contain "grains of truth."

Anti-irradiation Arguments

Irradiation creates a foreign chemical structure within food products, causing nutrient loss.

Irradiation advocates argue broiling, roasting and frying have the same effect.

When you boil fresh vegetables and pour out the water, many of the vitamins go down the drain. Irradiation advocates argue heat sterilization destroys 90 percent of vitamin B-1, while irradiation reduces it by less than 20 percent.

Chemicals created during irradiation may cause cancer

Irradiation advocates argue there is no evidence of irradiation causing cancer, but admit studies show other preservatives are linked to cancer.

Irradiation is deadly

Irradiation advocates agree a human can't survive in an irradiation chamber. They do point out, however, that bread is baked in a 400-degree oven for 30 minutes which is also impossible for a human being to survive.

Economic Feasibility

Other reasons we are unlikely to see a large increase in irradiated foods are strictly economic. The United States isn't set up to incorporate irradiation because it takes 12 to 18 months to construct a facility. Currently, there are only 12 such facilities in the United States. Furthermore, Atomic Energy Commission approvals are needed. Eight of the 12 available facilities are used for sterilizing medical equipment, while the remaining four are used for packaging, spices and cosmetics.

The emotional issues will be harder to overcome than the economic ones. "Nobody knows how many hundreds of thousands of Americans have needlessly become ill and how many have died in the name of `consumer safety,'" Fumento says. "It's enough to make you sick."

James T. Berger; B.A, M.SS., M.B.A., is a freelance writer and senior vice president for the Investor Relations Company. He is a faculty member at Roosevelt University Walter E. Heller College of Business Administration, where he teaches courses in Marketing in Theory and Practice, Sales and Sales Management and Consumer Behavior.

James T. Berger is a Chicago-area free-lance writer.

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