Buy organic produce, which is grown without the use of pesticides. Buy canned and frozen fruits and vegetables, which generally have lower levels of pesticide residue. Eat a variety of foods to minimize pesticide risks and maximize nutritional benefits. The USDA approved irradiation of raw meat in February 1999. The agency has proposed regulations governing the use of irradiation and is reviewing public comments before implementing them.
Irradiation penetrates food to kill bacteria and extends the shelf life of food.
The FDA first approved irradiation in 1963 to kill pests in wheat and flour and in 1964 for use on potatoes. Public health and government officials believe that irradiation is a safe way to reduce the risk of food-borne illnesses. Opponents of irradiation worry that manufacturers of irradiated food may not maintain strict sanitation practices to prevent contamination when meat is processed and packaged. Irradiation cannot prevent contamination, it can only help control it once a food has been contaminated. Critics are also concerned about the long-term effects of irradiation and the creation of harmful bacteria that are resistant to radiation.