How are foods irradiated? Are they safe to eat?
Foods are irradiated by exposing them to a specific amount of ionizing radiation, such as gamma rays, X-rays, or electron beams. This is done for a variety of reasons, including to extend shelf life and prevent food from ripening too early or spoiling, to destroy insects that ruin tropical fruits, and to kill pathogens that can cause food poisoning and other illnesses. According to the Centers for Disease Control and Prevention (CDC), Americans suffer from 48 million cases of foodborne illness annually, and 128,000 require hospitalization. Roughly 3,000 people die every year because of something they ate.
Despite the association of the word “radiation” with cancer, irradiated food does not cause cancer and is not dangerous. Irradiation makes food safer for the consumer in the same way that pasteurizing milk does.
The Food and Drug Administration (FDA) has approved many foods for irradiation, including beef, pork, and poultry; shellfish and crustaceans (like shrimp and crab); fresh fruits and vegetables; seeds for sprouting; eggs; and spices. These irradiated products do not generally look, smell, or taste much different from nonirradiated ones. They remain fresh and contain the same nutrients. They may even be safer than nonirradiated food because they don’t need to be treated with pesticides and fungicides and they won’t harbor nasty bacteria. In fact, astronauts bring irradiated meat into space with them so they don’t come down with any unpleasant gastrointestinal illnesses while confined in their space capsules.
Irradiated foods aren’t new—the FDA has been overseeing food irradiation for more than three decades. If you need more reassurance, the CDC, the U.S. Department of Agriculture, and the World Health Organization all have put their stamp of approval on irradiated food as safe for consumption.
