Editorials Meat irradiation’s OK could
help Hawaii
FOOD irradiation took a giant step when the U.S. Food and Drug
Administration approved the process to kill diseases in beef, lamb and
pork. The OK came after a record recall of 25 million pounds of
contaminated hamburger last August, but the movement to sanction
irradiation has been gaining momentum for years. After three years of
study, the FDA concluded that irradiation does not make meat
radioactive, nor does it noticeably change taste, texture or
appearance.
The FDA decision is welcome because irradiation is an effective and
safe method to kill bacteria, disease and insects. It is widely used on
fruits, vegetables, grains and spices. The FDA approved its use on
poultry seven years ago. The process is used in 35 countries.
Although there is as yet no effort in Hawaii to irradiate meat,
irradiation has been an issue here for years because of its potential
use as a way to disinfect papayas and other tropical fruits of fruit
fly larvae. Currently papayas are subjected to heat to kill the larvae
before export, but irradiation is considered more effective and does
not affect the fruit's taste. Big Island Mayor Steve Yamashiro supports
irradiation and the Hawaii County Council has approved $2 million for
an irradiation plant. Some Hawaii fruits are currently being irradiated
on the mainland.
Opponents of irradiation continue to fight the project by exploiting
irrational fears, comparing the process with nuclear power and even
nuclear weapons. But the scientific endorsements of its safety are
overwhelming. Irradiation of papayas was studied by University of
Hawaii scientists with favorable results.
The latest FDA action completes the approvals and could result in
greater acceptance of irradiation for all foods, including the papayas
and exotic fruits grown here. For Hawaii, struggling with a weak
economy, irradiation could strengthen diversified agriculture by
helping to increase exports to the mainland and Japan.
