THE value of irradiation of food has received significant new
recognition with the decision of the U.S. Department of Agriculture to
approve the irradiation of red meat as a way to combat food-borne
illnesses. The USDA endorsement should bolster efforts to operate an
irradiation plant on the Big Island, although that facility is
currently intended only for treatment of papayas and exotic fruits for
export.
Under USDA's proposed new rule, radiation would be permitted but not
required for treatment of refrigerated or frozen uncooked meat and some
meat products. Irradiation is currently the only known method to
eliminate completely a potentially deadly strain of E. coli bacteria in
raw meat. The technology can also significantly reduce levels of other
bacteria on raw products.
Irradiation has been used for years in many countries on produce,
spices, poultry and other foods and has the endorsement of the World
Health Organization. Last year, the Food and Drug Administration also
approved the process for red meat. Irradiation entails administering
low-level doses of gamma rays or electron beams. On a recent space
mission, John Glenn and his fellow astronauts ate irradiated food.
The purpose of irradiating fruits in Hawaii is to kill fruit-fly larvae
and thereby make the fruits acceptable for export. The process also
retards spoilage. The economic benefits to Hawaii could be
considerable. However, it's important to note that irradiating food can
save lives.
