Fort Dodge Messenger
12-20-06
E. coli outbreaks prompt leaders to back irradiation
By Randy Mudgett, Managing Editor
A rash of food safety incidents have sickened people as close to home as Des
Moines and Cedar Falls within the past few weeks rejuvenating the call for safer
food handling methods. The sicknesses were blamed on produce that carried a
harmful E. coli bacteria, but food safety specialists, regulators and lawmakers
say the foods could be made safer if irradiation processes were used on all
foods.
Recently, after an outbreak of E. coli that sickened hundreds in the New Jersey
area, New York Sen. Charles Schumer called on the Food and Drug
Administration (FDA) to trace produce to its source. Iowa Sen. Charles Grassley
said rather than spending money to trace E. coli-tainted produce, the government
should institute irradiation to kill the bacteria at the source.
The FDA has approved irradiation of meat, poultry, fruits, vegetables and spices,
claiming that the process is safe and effective in decreasing or eliminating
harmful bacteria and pests in food. The term ‘‘irradiation’’ tends to conjure up
thoughts in some people who claim the process causes cancer and disease.
However, scientists say the irradiation process does not change the taste or
nutrient content of foods, rather it extends the shelf life of fresh foods, making
foods safer.
The irradiation process is similar to pasteurization, although there is no heating of
the product, rather a small amount of radiant energy can penetrate packaging
and kill harmful bacteria like E. coli, Salmonella or Campylo-bacter.
Grassley said Tuesday that the process which is successfully in meats should be
the commonplace method for fruits and vegetables as well. ‘‘We need to
encourage the use of irradiation as this would not cost anymore for food, it would
be safer and the companies that distribute the food and the restaurants that
serve the food would benefit as consumers would have a greater confidence in
the product and there would be a reduction in lawsuits.’’
So, why aren’t irradiation methods used for all foods? The answer to that
question may lie in Washington as politicians have been pressured by activist
groups who claim the process will ruin the taste of organic foods. For example,
even though the FDA approved irradiation practices 40 years ago, they still
require that any foods that are irradiated carry a warning label that says eating
irradiated food is risky.
Grassley said changes are not needed in farm policy to improve food safety,
rather implementation of irradiation as approved in 40 other countries across the
world is the next step in safer foods. The FDA is spending more money on food
safety as well, increasing spending to $535 million in 2006, up from $354 million
in 2001.
Catherine Strohbehn, Iowa State University Extension food safety
specialist, said although some consumers believe irradiation alters the taste and
nutrient value of food, research has shown there is minimal vitamin loss and
alteration of taste.
‘‘I have found no taste changes in the products I have sampled,’’ Strohbehn said.
‘‘I have conducted research with various sectors of the foodservice industry to
determine what these buyers knew and thought of irradiation. The general finding
was that the more they knew, the greater the acceptance.’’
Strohbehn said irradiation of foods is a cold process that does not increase the
temperature or change the physical appearance of food. The process is done in
a closed environment where radiant energy waves pass through the food
whether in a package or not. Irradiation is most effective in preservation of foods,
sterilization, control sprouting, ripening or insect damage plus control foodborne
illnesses. Meanhwile, Strohbehn said, the nutrient value and taste of foods is
virtually unharmed. ‘‘Yes, there is a minimal vitamin loss, but no more than that
from traditional cooking methods,’’ she said.