Although the U.S. enjoys the safest food supply in the world, problems have been identified with some of our food sources. For example, illnesses and deaths cause by recent e. coli outbreaks in undercooked ground beef could have inexpensively been prevented by the use of irradiation. In fact, many microorganisms and pests can be greatly reduced, if not eliminated, by irradiation of food without the use of additional chemicals or pesticides.

Although, irradiation has been studied for over 40 years, most people are still very leery of it. Why? Early research found changes in irradiated foods which were described as "unique radiolytic compounds" later to become known as 'free radicals'. Free radicals have been associated with the development of cancer.

However, later research showed that identical compounds were also found in foods subjected to conventional cooking methods such as steaming, pasteurization and wet or dry heat. Thus, consumption of irradiated foods was no more dangerous than eating a piece of fresh fruit or a home-cooked meal. Either way, the benefits of irradiation were tarnished by these early findings-- never to be fully trusted again.

Henrico School Food Service has a policy in place not to purchase foods that have been irradiated. One day, when public opinion changes and the benefits are realized by consumers, irradiated foods may become an essential part of a comprehensive food-safety purchasing program in Henrico County, Virginia.

To date, over 40 countries have already approved the use of this food preservation technology. Even Pope John Paul II has endorsed irradiation as one solution to world hunger.

Four Common Misconceptions of Irradiation

1.     Irradiated foods are radioactive.

The gamma rays generated in irradiation are short rays, similar to ultraviolet light waves or microwaves. Like microwaves, most of the energy passes right through the food and is no more radioactive than microwaved foods.

2.     Chemical changes in irradiated foods make them dangerous.

The chemical changes found in irradiated foods are identical to those found in conventionally prepared foods. Irradiation is, in fact, a safer alternative than the use of chemicals and fumigants to decrease microbial counts in foods such as spices.

3.     Irradiated foods are not as nutritious.

Irradiation generates very little heat in the process so nutrient losses are minimal. Losses associated with canning, drying or heat pasteurization are much greater due to the higher heat involved.

4.     Irradiated foods do not store as long.

Actually, they last longer. Irradiation deactivtes microbes that cause decay and, therefore, delays spoilage.