In particular, vitamin C is destroyed and vitamins A, E, K, B1, B2, B6, and folic acid are dramatically reduced. Beyond the depletion of nutrients in foods irradiated, many irradiated foods are then involved as ingredients in further food processing, such as canning, which contributes to additional nutrient loss. Studies have shown that grains and nuts are more susceptible to a mold called aflatoxin, a recognized potentially carcinogenic substance. In addition, the bacteria that causes botulism, a highly toxic food borne illness that can form in canned goods and products wrapped in airtight casings, is not killed in the irradiation process. Unfortunately, the bacteria that provide the usual warning smells or other usual signs of spoilage are destroyed, thus creating a potentially dangerous situation.
Irradiation also causes cosmetic changes.
Undesirable changes in color, flavor, and texture occur in some foods. The environmental impact of thousands of irradiation plants, the dangers transporting radioactive materials to food processors and the safety of the workers involved complicate matter even more. Not surprisingly, representatives from states involved in nuclear power, the Atomic Energy Commission, and the Department of Defense are urging for approval from both consumers and the government to increase usage of irradiation. The FDA has approved irradiation of some foods already. In 1983, pork in 1985, and, in 1986, approval for fruits and vegetables as well as an increased level of irradiation for herbs, spices, and teas.