Scientific Facts Versus Irradiation Misinformation

Newswise — Exhaustive, sound studies conducted and reviewed by experts in the field of food science support the use of irradiation as a safe and effective method to reduce pathogen contamination in ground beef without risk to consumer health or satisfaction, contrary to unsubstantiated claims by groups critical of its use. Scientists who are expert in the field are opposed to efforts intent on spreading misinformation about the processing technique.

A recent review of irradiation published by Consumers' Union is an example of misleading information, say irradiation advocates.

"Trying to manipulate opinion against an effective and safe method to kill bacteria that lead to foodborne illness is no benefit to consumers or to their health and safety," says Mark McLellan, an expert on irradiation as director of the Institute of Food Science and Engineering at Texas A&M University and president of the scientific society Institute of Food Technologists which is holding its annual meeting and food exposition this week in Chicago. "Fueling consumer uncertainty with baseless accusations contrary to scientific fact is irresponsible."

"Pasteurization of milk and seat belts for automobiles were controversial for a time, but we know conclusively they both save lives," said irradiation expert Christine Bruhn, who studies irradiation and consumer perspectives as director of the Center for Consumer Research at University of California at Davis. "The same will be true of irradiation, and those of us familiar with the technology have an obligation to share the safety benefits of irradiated foods with the public."

The Food and Agriculture Organization of the United Nations, International Atomic Energy Agency, the World Health Organization and IFT have concluded on the basis of knowledge derived from over 50 years of research that irradiated foods are safe and wholesome.

A summary of the exhaustive scientific studies examining public health benefits of irradiation is accessible at IFT's Web site, www.ift.org. The wealth of evidence clearly shows that the vitamin and mineral content of irradiated meats are not significantly affected by this process, nor is taste. Likewise, irradiation and food safety experts alike promote the use of irradiation as a helpful component to comprehensive food safety procedures that include cleanliness during the processing and handling of foods, and thorough cooking.