A door that may soon lead to the irradiation of most foods in this country was opened by the FDA last week, and it will likely speed up the agenda for those who wish to see restrictions against this hazardous practice lifted. Using the 2006 E. coli crisis related to spinach as justification, the FDA approved the irradiation of spinach and iceberg lettuce with no labeling to inform consumers whether the produce they buy has been treated this way. The debate over irradiation has been on the table for nine years, and some are pushing for an expanded list of foods that may be legally treated with radiation.
In April of 2007 the FDA suggested allowing the use of the term "pasteurized" to describe irradiated foods as part of its proposed easing of rules on the labeling of irradiated foods.
The safety of irradiated food appears to be the FDA's main "concern." They are claiming that such foods are not "significantly" compromised nutritionally, so this is a non-issue in their book. However, such a statement is absurd. In many independent studies, it has been proven that irradiation destroys the major nutritional components of produce such as vitamins and phytochemicals that are designed to naturally prevent inflammation, heart disease, cancer, and other illnesses. It is very similar to what happens when vegetables are microwaved. Certainly destruction of literally all the nutritional value of a food is not a safe practice, let alone the additional hazards that may accompany the introduction of radiation to foods. Once again, the FDA is pandering to the food industry and other interests who command Big Bucks, and throwing true scientific evidence out the window along with disregarding the safety of the American public.
FDA Allows Irradiation of Some Produce
By Jordan Weissmann
Washington Post Staff WriterFriday, August 22, 2008; D01
Food producers can now use radiation to kill bacteria on fresh spinach and iceberg lettuce because of a new Food and Drug Administration ruling meant to help head off outbreaks of foodborne illness.
This is the first time the agency has allowed produce to be irradiated as a health precaution. Tiny doses of radiation already are used to kill pests on some fruits and vegetables. But the process is most often used on meat -- especially E. coli susceptible ground beef -- and some spices. The food is exposed to just enough radiation to kill off most, though not necessarily all, harmful germs. For instance, the process won't rid the produce of foodborne viruses.
"The ruling is basically giving processors, giving those who deal with providing fresh or minimally processed spinach or lettuce to consumers, an additional tool, another technology to reduce the level of microorganisms that are of concern," said Laura Tarantino, director of the FDA's Office of Food Additive Safety.
The decision, effective today, comes nine years after a coalition composed mostly of food industry groups first petitioned the FDA to expand the number of products that could be irradiated. The original petition had sought to make nearly all foods, from processed grains to seafood, approved for the process.
But in 2006, after an E. coli outbreak traced back to spinach left hundreds ill and three dead, the petitioners went back to the FDA asking the agency to look specifically at iceberg lettuce and spinach.
The FDA is still examining the other foods listed in the original petition.
Bacteria such as E. coli and salmonella can infect produce in a number of ways, including when animal waste makes its way into a farm's water supply, when processing equipment becomes infected or when spread by poor sanitation. Tarantino said that irradiation is not a silver bullet for the problem, and that producers still need sound sanitation practices.
Some health safety organizations questioned the FDA's decision, saying it would give producers a free pass to ignore basic issues.
"Having irradiation of foods provides a disincentive for animal factories and other food production facilities to clean up their act," said Bill Freese, science policy analyst with the Center for Food Safety, a non-profit consumer organization that monitors industrial agricultural practices.
The FDA concluded that irradiating spinach and iceberg lettuce had no toxic effects and did not significantly reduce the nutritional value of the vegetables. While some critics, such as Freese, are skeptical whether irradiation is safe for consumers, most believe the process isn't harmful in the products for which it has been approved.
Food industry representatives praised yesterday's move. "It's a good initial first step for products that have been considered high risk," said Robert Brackett, chief science officer at the Grocery Manufacturers Association. "This is meant as a safety net."
Brackett said his organization was pushing the FDA to enforce better farm sanitation practices, but is hoping that it will add other products to the irradiation list, such as radicchio, romaine lettuce and other greens that are often eaten uncooked.
"There are other products down the line that I think could be thought of as well, such as peppers and tomatoes in light of the salmonella," he said. "But they would have to be evaluated in terms of what the irradiation does to the quality and safety of those products as well."
http://www.washingtonpost.com/wpdyn/content/article/2008/08/21/AR2008082103547_pf.html
Wednesday, August 27, 2008
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