The Food Irradiation Debate

Food irradiation is the process of treating certain foods with ionizing radiation. This ionizing radiation is used to kill bacteria and parasites that are the cause of a great many illnesses. According to the Center for Disease Control and Prevention (2005), irradiation use on approved foods has eliminated or reduced disease causing germs, and eliminated the chance of dangerous substances appearing in the food. Several of the organisms purported to be eradicated by irradiation are E. Coli, Salmonella, Campylobacter, and Shigella.

Despite the support of the CDC, debate over the widespread use of food irradiation still rages. Opponents argue that certainly is needed that food irradiation does not and will not cause genetic damage to consumers of the irradiated food. It has already been stated by the CDC that food does not become radioactive due to irradiation, additionally, a study in China showed no chromosomal abnormalities in individuals who consumed irradiated food. Still, opponents argue that more extensive research is necessary before food irradiation becomes widespread, one study in favor of irradiation simply isn't enough to guarantee the safety of food irradiation.

Another argument by the opposition is the issue of shelf-life versus nutrition. More specifically, food irradiation is charged with impacting the nutritional value of foods. Doctor Donald Louria, an opponent of food irradiation and a member of the Department of Preventative Medicine and Community Health notes that evidence suggests that "when irradiated foods are processed (frozen, thawed, heated), there is an accelerated loss of vitamins (2005). This argument is also carried over into the issue of using irradiated foods to help feed people below the poverty line and those in impoverished countries. Opponents note that this loss of nutrients is a trade-off and will not be aiding in nutritional deficiencies and medical conditions caused by them.