Food Irradiation Essay ⋆ Environment Essay Examples ⋆ EssayEmpire

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Food irradiation is the process of treating food with ionizing radiation to eliminate germs and possible disease from the food. The need to treat food for the presence of germs has been known since the work of Louis Pasteur and the invention of the pasteurization process. Food irradiation is a technology that is generally supported by government agencies and food companies. It reduces the spoilage of food and increases the shelf life of a wide range of products. Various techniques are used in irradiation, including bombardment by electrons, xrays, and gamma radiation. Some consumer groups are concerned with as yet unknown side effects of the process, and oppose food irradiation.

In the United States, a small number of foods are treated with irradiation for specific purposes. For example, pineapples and other tropical fruits from Hawaii are irradiated before importation to the mainland to prevent the spread of fruit fly pests. Other foods for which irradiation has been deemed suitable are spices and herbs, fresh and dried fruits and vegetables, and some types of meat and seafood, all of which are subject to infestation by microorganisms. When such foods are labeled clearly, the amount of consumer resentment to the treatment has been reduced. However, research indicates that consumer resentment increases when the labeling is unclear, unexplained, or appears misinforming. In the European Union, a number of food producers distributing products that have been irradiated, but not accurately labeled, have resulted in official action. However, the extent to which testing of products takes place varies significantly from country to country. Regulations govern the nature of the premises in which irradiation may take place.

Opponents of food irradiation maintain that the process creates harmful free radicals, reduces the quantity of vitamins and other nutrients in food, creates new chemicals within food that would not otherwise be present, and negatively affect the quality of the food. The issue has been subjected to intensive scientific research over the years and the majority has concluded that the process is safe. However, the increase in consumer awareness of global production processes and cynicism about many corporate activities mean that many people continue to treat irradiation with suspicion.

Bibliography:

Commission of the European Communities, Report from the Commission for Food Irradiation for the Year 2002 (Brussels, 2004);
John Fox, Dermot J. Hayes, and Jason F. Shogren, “Consumer Preferences for Food Irradiation: How Favorable and Unfavorable Descriptions Affect Preferences for Irradiated Pork in Experimental Auctions,” Journal of Risk and Uncertainty (v.24/1, 2002);
Robert B. Miller, Electronic Irradiation of Foods: An Introduction to the Technology (Springer, 2005).