Food irradiation poised to expand as an industry

10/01/1999

WASHINGTON, DC - THE FOOD AND Drug Administration (FDA) has received a petition asking it to expand food irradiation regulations to include ready-to-eat packaged food. The petition is signed by a large group of food industry companies and organizations who believe "this expansion of regulations is necessary because of the recent recalls of foods due to E. co* and Listeria contamination," says Dr. Jeffrey Barach, the National Food Processors Association's (Washington, DC) vice president of special products.

Food irradiation, also called "cold pasteurization," is used on foodstuffs to extend shelf-life and reduce the presence of pathogens that cause foodborne illnesses. The technique uses an active metal such as Cobalt-60. The food is exposed to the metal and evenly irradiated on all sides, which kills the microbes present in the food. A room with walls to prevent radiation from escaping is needed. The process is automated, and the timing and dose levels are carefully controlled to protect staff.

The FDA has only recently authorized the use of irradiation to reduce the potential of foodborne illnesses, and the NFPA is part of a coalition named the Food Irradiation Coalition that is petitioning the FDA to make the technique more available.

Other independent food safety groups, including Consumer Reports and several university-based watchdog organizations, have stated they believe irradiation is a safe and effective technique for reducing the presence of dangerous pathogens in food.

Dr. Christine Bruhn, director for the Center of Consumer Research at the University of California at Davis, says that irradiation is an excellent addition to a food processor's contamination control strategy, especially in light of the recent dangers of Listeria. Both Bruhn and Barach agree that the one impediment to the widespread adoption of irradiation is the resistance consumers have to the process. "Education is very much needed," Bruhn says.

According to Barach, there is only one facility dedicated to large food irradiation efforts. If the FDA does allow the wider use of irradiation and the consumer comfort level rises, food processors will either have to build their own irradiation facilities or outsource the process, both of which will create new markets. The cost to the consumer to add irradiation results in a price increase of two to five cents per pound - less where volume is high, according to Barach. However Bruhn points out that the benefits of irradiation could and should prevent cost increases by reducing shrinkage and extending shelf-life.

One concern is that food processors may become dependent on irradiation and may allow other contamination control techniques to become lax. Bruhn says that while anything is possible, companies are still required to have a hazard analysis critical control point plan in place.

Lisa Nadile