Arrived Irradiation's Time has Arrived Food irradiation has a proven track record as being an additional safeguard for protecting many foods from harmful bacteria. In order to heighten consumer awareness of these benefits, health professionals and other opinion leaders must first effectively communicate the safety of this technology. Food irradiation was first introduced as an additional technology to reduce or eliminate harmful bacteria found in meat, poultry or other foods, to prevent insect infestation of fresh fruits and vegetables, and to keep certain foods fresh longer. The preservation effect desired, such as elimination of harmful bacteria or spoilage retardation, determines the amount of time the product is exposed to radiant energy.
Food irradiation is a complement to the food industry's already safe food manufacturing practices.
More recently in 1997, the FDA approved irradiation for beef, pork and lamb. The World Health Organization and 37 countries have approved food irradiation for more than 40 food products. The FDA requires that all foods processed by irradiation be labeled. With appropriate labeling of irradiated foods accompanied by consumer education, Americans are likely to become even more confident about the safety of their food supply.