What is the CDCs position on food irradiation?
CDC has stated that food irradiation is a promising new application of an established technology. It holds great potential for preventing many important foodborne diseases that are transmitted through meat, poultry, fresh produce and other foods. An overwhelming body of scientific evidence demonstrates that irradiation does not harm the nutritional value of food, nor does it make the food unsafe to eat. Just as for the pasteurization of milk, it will be most effective when irradiation is coupled to careful sanitation programs. Consumer confidence will depend on making food clean first, and then using irradiation or pasteurization to make it safe. Food irradiation is a logical next step to reducing the burden of foodborne disease in the United States. Back to Top How can I find out more about food irradiation?
CDC has stated that food irradiation is a promising new application of an established technology. It holds great potential for preventing many important foodborne diseases that are transmitted through meat, poultry, fresh produce and other foods. An overwhelming body of scientific evidence demonstrates that irradiation does not harm the nutritional value of food, nor does it make the food unsafe to eat. Just as for the pasteurization of milk, it will be most effective when irradiation is coupled to careful sanitation programs. Consumer confidence will depend on making food clean first, and then using irradiation or pasteurization to make it safe. Food irradiation is a logical next step to reducing the burden of foodborne disease in the United States.
Created by the Center for Disease Control and Prevention, this Web site is designed to provide visitors with factual information and answers to questions about food irradiation. Visitors will learn that food irradiation is a promising new food safety technology that can eliminate disease-causing germs from foods. Learn about the food sterilized by irradiation that NASA astronauts use and that irradiation is considered safe and effective for the future.
The foods are not changed in nutritional value and they are not made dangerous as a result of the irradiation. The high energy ray is absorbed as it passes through food, and gives up its energy. The food is slightly warmed. Some treated foods may taste slightly different, just as pasteurized milk tastes slightly different from unpasteurized milk. If the food still has living cells, (such as seeds, or shellfish, or potatoes) they will be damaged or killed just as microbes are. This can be a useful effect. For example, it can be used to prolong the shelf life of potatoes by keeping them from sprouting. The energy can induce a few other changes. At levels approved for use on foods, levels of the vitamin thiamine are slightly reduced. This reduction is not enough to result in vitamin deficiency. There are no other significant changes in the amino acid, fatty acid, or vitamin content of food. In fact, the changes induced by irradiation are so minimal that it is not easy to determine whether
