Food irradiation is a possible method of getting rid of harmful bacteria, such as E. coli, on meats, fruits, and vegetables. According to the CDC, this process can reduce consumer contact with Camplylobacter, Salmonella, and E. coli O157:H7, which can lead to foodborne illnesses and potentially fatal complications such as Hemolytic Uremic Syndrome (HUS). For example, meat can be bombarded with gamma rays, x-rays, or electron beams removing E. coli bacteria, Listeria, and toxoplasma in addition to Salmonella. Vegetables and fruits can also be irradiated preventing possible exposure of consumers to Salmonella or Shigella.
Food irradiation has existed for decades and is used world-wide to aid in preventing food poisoning, including that caused by E. coli. Currently, U.S. food producers and processors use it less frequently than other food poisoning prevention methods. The FDA has permitted food irradiation as a method of reducing the spread of foodborne illnesses beginning in 1963 for wheat and wheat flour. During the following year, approval was granted for white potatoes. In 1983, spices were added to the list. In 1986, these agencies allowed the use of irradiation on pork to eliminate trichinosis as well as to stop fruit and vegetable maturation and get rid of insects. Poultry received irradiation approval in 1990. According to the Minnesota Department of Health, the USDA later added poultry (1992) as well as fresh and frozen red meat (1992) to the list of foods that could be irradiated.
Food irradiation is not a perfect solution. Producers and processors must always utilize safety measures that prevent the contamination of food with bacteria such as E. coli, Shigella, Listeria, and Campylobacter. Reliance upon food irradiation alone is not proven to be 100% effective in destroying these bacteria which can lead to vomiting and diarrhea as well as potentially deadly complications including HUS. Literature on the safety and effectiveness of food irradiation as a method of preventing the spread of foodborne illness continues to grow. This vast amount of information will enable producers, and processors to develop the best methods and most successful safety procedures for reducing incidences of food poisoning.
Richard J. Arsenault, 2010
