Food Irradiation

Papayas . starfruit . mangoes . guava . you name the exotic fruit, Hawaii’s got it. Like a luscious fruit basket, the state has an abundance of produce. But Hawaii also has serious pests, like the fruit fly, that force a quarantine treatment on these delicacies before they can be exported to the U.S. mainland and Japan. Vapor-heat, high-temperature forced-air, and irra­ diation are currently the only quarantine treatments avail­ able. Because they use heat, vapor and forced-air treat­ ments are inferior to irradiation regarding fruit quality both before and after treatment. Irradiation allows fruit to be treated at a riper, tastier stage than the heat treat­ ments, which slightly cook produce, further reducing its savoriness and freshness. Irradiation, in contrast to heat treatments, does not change the raw character of the produce while it elimi­ nates the pests that may infest it. Irradiation disrupts the genetic material of the pests’ cells, inactivating insects and larvae while preserving plant tissue. This technology also controls pathogenic microorganisms such as E. coli and Campylobacter jejuni , which can be carried in spices and raw animal foods such as ground beef and chicken. Moreover, irradiation hinders food spoilage, pre­ vents sprouting of vegetables, and delays fruit ripening. For example, irradiated ground beef and strawberries may last days longer than their non-irradiated counter­ parts. This can benefit Hawaii’s produce, which takes longer to reach its export destinations than produce shipped within the continental United States. Irradia­ tion allows foods to remain fresh longer, extending shelf life in stores and after purchase. Irradiated fruits could be exported on a commercial scale, boosting the state’s economy, helping ensure the livelihood of local farm­ ers, and promoting Hawaii’s agriculture on the main­ land and overseas. Since 1995, Hawaii has used irradiation as a quar­ antine treatment on tropical fruits such as papayas and lychees for test markets on the U.S. mainland. (A spe­ cial government permit allows limited quantities of these fruits to be exported, without prior quarantine treatment, to the mainland, where they are irradiated). Consumer acceptance of these fruits has been very favorable. In fact, test marketing of irradiated mango and papaya in Florida (1986) and in California (1987) showed that consumers preferred irradiated fruits to non-irradiated ones by a ratio of 10 to one. Irradiation will not be a substitute for good agricul­ tural and manufacturing practices. Nor will it take away consumers’ and food-service workers’ responsibility to properly handle food. But it can enhance the safety and quality of food, reducing the risk of foodborne illness, delaying food spoilage, and satisfying the necessary quarantine requirements for exported Hawaii produce without harming its quality. Similar to the debate over milk pasteurization in the 1920s, irradiation is a proven, beneficial process in the midst of a public-relations crisis. Opposition to irradiated food has been built upon unfounded claims about unique radiolytic by-products, compromised nutritional value, increased bacterial viru­ lence, and danger to workers’ health. Prior to approving specific foods for irradiation, the FDA makes sure that the radiolytic, microbiological, toxicological, and nu­ tritional safety of these foods in their irradiated state are addressed to its satisfaction. There are no major chemi­ cal, physical, or sensory changes in foods that have been irradiated. Radiation treatment does not make foods radioac­ tive. The FDA has reviewed the radiolytic safety of all foods irradiated with the currently approved sources (co-