Irradiation is a controversial method for improving food safety by exposing it to ionizing radiation such as X-rays. Irradiated produce requires a special label to distinguish it from non-irradiated food. At high doses of radiation any bacteria that may have been on the food are killed and the food is essentially sterilized.
The Center for Disease Control emphasizes that irradiation should be coupled with a food sanitation program assuring that the food is clean before irradiating. Opponents of irradiation suggest that this step is often skipped and meat packers can let sanitation slide because the bacteria will be killed by ionizing radiation.
In August 2008, the FDA approved irradiation as a method to assure germ-free bagged spinach and lettuce. This approval follows recent lettuce and spinach associated outbreaks of salmonella and e. coli food poisoning. The treatment adds about five cents to the cost of a head of lettuce in the grocery store.
Organic growers and consumers generally oppose irradiation. Irradiation has been permitted since 1986. The Organic Consumers Association (OCA) says that irradiation benefits the packer and the grocer, but not the farmer or the consumer. According to the OCA, irradiated food is an inferior product that contains depleted vitamins and enzymes while appearing fresh.
(Photo credit: Marshall Astor, Flickr)
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