How Much of Your Food is Being Nuked Before it Hits the Shelf?

By Brita Belli, E Magazine. Posted July 5, 2007.

India alone grows 1,000 varieties of mangoes in such delectable variations as the sweet, orange-skinned Alphonso, the Bombay Green and the Bangalora. Here in the U.S., we rarely see more than one lonely variety at the local supermarket, but that's all about to change. Soon consumers will be able to sample the sweet and tart nectars of many more imported fruits and vegetables from Thailand, India and Mexico piled high in the produce section. But there's a catch: this fruit will arrive irradiated.

Shoppers may not be the wiser. Food and Drug Administration (FDA) rules in place since 1986 have required the radura -- a symbol for irradiation that resembles a flower in a broken circle -- on placards in front of produce displays or on packaged food like ground beef, along with the statement: "treated with radiation" or "treated by irradiation."

But last April, the FDA proposed a revision to those rules. Food which had undergone irradiation, but not "material change," would no longer have to bear the radura logo and companies could replace the word "irradiation" with the more consumer-friendly "pasteurized" or something else innocuous. Public comment on the current proposed change closes in early July.

Industry insiders argue that irradiation is a necessary answer to food-borne illness such as last year's E. coli 0157:H7 outbreak in California-grown spinach, which left three dead and sickened 200 others. It was the 20th such outbreak in lettuce or spinach since 1995. "I look at it from a unique perspective," says Dennis Olson, the director of the irradiation program at Iowa State University.

"All of our bagged spinach and lettuce and fresh-cut produce goes through a metal detector. How common is it to find metal? It almost never happens. How often does E. coli 0157:H7 happen? Almost never. [But] if that produce had been irradiated there would have been none."

A commitment to public health is certainly in the best interests of consumer and industry, but a burgeoning worldwide market plays an equally important role in the sudden interest in irradiation. One third of commercial spices in the U.S. are already subject to irradiation -- treatment by gamma rays or electron beams to kill pathogens -- as are some 15 to 18 million pounds of ground beef, according to Ron Eustice, executive director of the Minnesota Beef Council.

In 2000, the FDA reported that 97 million pounds of food products were irradiated annually. But, excluding spices, these products are only available in limited quantity: the occasional hospital meal or the odd chicken breast in a Florida supermarket. Irradiation in the world of fresh produce is still something new, and it's opening the door to American imports of litchi (a red fruit similar to a grape) and longan (a round fruit resembling an eyeball when shelled) from Thailand as well as new mangoes from India.

"I was just in India," says Eustice, "and there are close to 20 irradiation facilities going up [across Asia] in the next 12 months. That may be a conservative estimate." In March of 2006, when President Bush was in India cementing a civilian nuclear agreement, he found time to promote the import of Indian mangoes. Both decisions are likely hinged on the rocketing Indian economy, the fastest-growing in the world according to Goldman Sachs. And irradiation is the strange mistress in the middle.

At a press conference in New Delhi, Bush spoke out in favor of lifting the 17-year ban on mango imports from India, imposed because of heavy pesticide concerns. "The U.S. is looking forward to eating Indian mangoes," he said. It's also looking forward to exporting its own beans, like lentils and chickpeas, to India, as part of the trade agreement.

The market for more exotic foods is exploding, in part because America is home to such a large number of immigrants and because consumers, influenced by their travels and cultural experiences, are demanding more variety.

But traditional bananas and pineapples will cross the borders, too, thanks to irradiation. It's cheaper for American companies to import produce, says Wenonah Hauter, executive director of Food & Water Watch. In Latin America where an increasing amount of the American food supply is grown, "you can use pesticides that are illegal in the U.S. and there are [fewer] environmental standards," Hauter says. "The food industry's plan is moving to the global south."

Irradiation would help that plan along immensely, by delaying ripening in fruits like bananas and avocados and inhibiting sprouting in root vegetables, such as onions and potatoes. Irradiation prevents mushroom caps from opening, and even delicate fruits like strawberries benefit from radioactive zapping, according to information offered by the Food Irradiation Processing Alliance.

Because the process "reduces spoilage bacteria and molds ... irradiated strawberries can last a week in the refrigerator without developing mold." Companies could also use cheaper, slower means of transportation to get their perishable items to grocery stores.

And the FDA says there is no reason why irradiated foods shouldn't become the norm. The process is allowed in nearly 40 countries and is endorsed by the World Health Organization, the U.S. Centers for Disease Control and Prevention and the American Medical Association.

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Brita Belli is managing editor of E Magazine.

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