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Topic: Food irradiation

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	Food Irradiation
		Food irradiation is one means of food preservation that may not be familiar to many, but it has been in development since the early decades of the twentieth century.
		The "dose" for food irradiation is the amount of radiation absorbed by the food and it is not the same as the level of energy transmitted from the radiation sources.
		Food irradiation is sometimes called a "cold" process; it achieves its effect with little rise in the temperature of the food.
	www.fcs.uga.edu /pubs/current/FDNS-E-3.html (3738 words)

	Disease Listing, Food Irradiation \| CDC Bacterial, Mycotic Diseases
		When microbes present in the food are irradiated, the energy from the rays is transferred to the water and other molecules in the microbe.
		Irradiation is a major step forward, but it does not replace other important efforts, including efforts to improve sanitation on the farm and in the food processing plant.
		Food irradiation is a logical next step to reducing the burden of foodborne disease in the United States.
	www.cdc.gov /ncidod/dbmd/diseaseinfo/foodirradiation.htm (3820 words)

	Food Irradiation--A Safe Measure
		During irradiation, foods are exposed briefly to a radiant energy source such as gamma rays or electron beams within a shielded facility.
		Food is left virtually unchanged, but the number of harmful bacteria, parasites and fungi is reduced and may be eliminated.
		Food trade groups say that as irradiated foods become more widespread, their cost is likely to drop.
	www.fda.gov /opacom/catalog/irradbro.html (1345 words)

	Food Products Association
		Food irradiation is the process of exposing food to waves or rays of energy.
		Food irradiation can improve the safety of food for these individuals and will prolong a food's shelf life, thus reducing spoilage and waste.
		Food irradiation does not have the energy to split atoms, which is what causes exposed objects-in this case, food molecules-to become radioactive.
	www.fpa-food.org /content/consumers/irradiation.asp (555 words)

	Sustainable Table: The Issues: Food Irradiation
		During food irradiation, food is exposed to very high doses of radiation, in the form of gamma rays, X-rays or electron beams.
		Food irradiation is considered to be a "cold" process because it achieves its effect with hardly any increase in the irradiated foods' temperatures.
		The large amount of energy contained in the ionizing radiation used in food irradiation allows for complex chemical changes to occur in food components, including the production of mutagenic or carcinogenic substances which were found in very small amounts or were not present at all before irradiation.
	www.sustainabletable.org /issues/irradiation (905 words)

	Food Irradiation Today
		Irradiation of food is the use of ionizing radiations from radioactive isotopes of cobalt or cesium or from accelerators that produce controlled amounts of beta rays or x-rays on food.
		Irradiated foods carry a value-added perception of safety among consumers in both the Netherlands and South Africa, where irradiation is in commercial use.
		Food irradiation has two main benefits to the health and well-being of humans: the destruction of certain foodborne pathogens, thus making the food safer; and prolongation of the shelf life of food by killing pests and delaying the deterioration process, thus increasing food supply.
	www.hi-tm.com /Documents/Irrad.html (10415 words)

	Food Irradiation
		Food is irradiated to provide the same benefits as when it is processed by heat, refrigeration, freezing or treated with chemicals to destroy insects, fungi or bacterial that cause food to spoil or cause human disease and to make it possible to keep food longer and in better condition in warehouses and homes.
		Because irradiation destroys disease-causing bacteria and reduces the incidence of food borne illness, hospitals sometimes use irradiation to sterilize food for immuno-compromised patients.
		Irradiation has been approved for many uses in about 36 countries, but only a few applications are presently used because of consumer concern and because the facilities are expensive to build.
	www.physics.isu.edu /radinf/food.htm (2615 words)

	Food Safety (EPA's Radiation Protection Program: Topics--Food Irradiation) (Site not responding. Last check: 2007-10-08)
		Irradiated foods have been fed to several species of animals, some up to 40 generations.
		Several foods have been approved in the U.S. The FDA sets the maximum dose permitted on food based on what was petitioned to assure safety.
		Food does not come in contact with radioactive material during food irradiation, and cannot be contaminated this way.
	www.epa.gov /radiation/sources/food_safety.htm (683 words)

	Food irradiation - Wikipedia, the free encyclopedia
		Food irradiation is the process of exposing food to ionizing radiation in order to disinfest, sterilize, or preserve food.
		By irradiating food, depending on the dose, some or all of the microbes and insects present are killed.
		Irradiation is sometimes used to facilitate the long distance shipments of food that may contain bacteria which could cause spoilage if the food is not sold quickly.
	en.wikipedia.org /wiki/Food_irradiation (2221 words)

	EPA - Food Irradiation (EPA's Radiation Protection Program: Topics) (Site not responding. Last check: 2007-10-08)
		Food irradiation is a technology for controlling spoilage and eliminating food-borne pathogens, such as salmonella.
		The food does not come into contact with radioactive materials, but instead passes through a radiation beam, like a large flashlight.
		For the vast majority of foods, the limit is less than 10 kiloGray.
	www.epa.gov /radiation/sources/food_irrad.htm (605 words)

	Food irradiation - useful links
		Food irradiation is promoted by some international bodies and industry groups as the answer to the problem of food poisoning, and as a means to combat world hunger by reducing spoilage and extending shelf life of food.
		The success of the Food Irradiation Campaign can be judged by the continued refusal of consumers to ask for irradiated food, and the cautious approach by supermarkets who don't put it on their shelves.
		In 1990 the UK permitted irradiated foods to be sold to consumers, but twelve years later not a single supermarket is knowingly selling irradiated products.
	www.foodcomm.org.uk /food_irradiation.htm (382 words)

	Stop Food Irradiation Project of Organic Consumers Association
		In summary, the food industry prefers that the USDA NOT require Salmonella-free beef; partly because they fear consumer backlash from the expanded use of irradiation that will follow, partly because until irradiation is widespread, many companies will have their USDA contracts cancelled because they can't meet the zero-tolerance level.
		August 29, 2000: A Canadian fish company sues nuclear irradiator Food Technology Service of Florida for "over-irradiation," causing "color change, offensive odor and rendering the [sockeye salmon] unfit for human consumption." The fish was intended for Japan.
		The five animal studies on which the FDA based approval of irradiation in 1983 "do not document the safety of food irradiation, and why the FDA relied on them is mystifying." Donald Louria, M.D., Chairman of the Department of Preventive Medicine, New Jersey School of Medicine and Dentistry.
	www.purefood.org /irradlink.html (5686 words)

	CIDRAP >> Irradiation
		Food irradiation education project in schools progresses despite snags
		Knowledge, attitude, and practice of the use of irradiated meat among respondents to the FoodNet population survey in Connecticut and New York
		Effects of ultrasound, irradiation, and acidic electrolyzed water on germination of alfalfa and broccoli seeds and E coli O157:H7
	www.cidrap.umn.edu /cidrap/content/fs/irradiation/index.html (283 words)

	Foundation for Food Irradiation Education (Site not responding. Last check: 2007-10-08)
		The purpose of this web site is to provide factual and informative information and to improve communications about food irradiation to the public, the industry, media and academia.
		Our goal is to provide information leading to the adoption of food irradiation when it would improve the quality of life through increased food safety, technical or marketing improvements, enhance agriculture production or food security, assist food trade and food availability to consumers, and/or provide an environmentally more suitable process.
		Food Irradiation Coalition Petitions FDA to Allow Use of Irradiation on Variety of Ready-to-Eat Foods
	www.food-irradiation.com (193 words)

	Center for Consumer Research - Food Irradiation - Main Page (Site not responding. Last check: 2007-10-08)
		Food irradiation has been identified as a safe technology with numerous advantages for the consumer and the agricultural industry.
		Irradiation can extend the shelf life of many perishable foods, increase the quality of fruits grown in areas that require insect quarantine measures.
		The most important advantage is the destruction of microorganisms which could otherwise lead to illness or death.
	ccr.ucdavis.edu /irr/index.shtml (112 words)

	Food Irradiation
		Food Irradiation Briefing from Food Research Institute, Univ. of Wisconsin
		Irradiation of Food [PDF] from the Institute of Food Technologists (IFT)
		Food Irradiation: The Treatment of Foods with Ionizing Radiation from the US Food and Drug Administration
	www.foodinfonet.com /irradiation.html (397 words)

	Public Citizen \| Food Irradiation - U.S. - Food Irradiation - U.S.
		Food Irradiation - U.S. - Food Irradiation - U.S. Promoting a sustainable energy future
		Food Irradiation - U.S. Citizens of Milford Square, PA protest the installation of a nuclear food irradiation facility during the Global Week of Action Against Food Irradiation
		Work locally to keep irradiated food out of your school district!
	www.citizen.org /cmep/foodsafety/food_irrad (123 words)

	Public Citizen \| Food & Agriculture - Food & Agriculture
		Public Citizen is engaged with a wide range of organizations throughout the United States and the world in an effort to ensure the safety and wholesomeness of our food supply, to maintain the integrity of regional and local economies, and to encourage environmentally, economically and socially sustainable agricultural practices.
		These organizations include consumer, health, environmental, food sovereignty and social justice groups; government and quasi-governmental agencies; nutrition and health care practitioners; and individuals who share our concerns about the current state and the future of food production.
		Groups Demand WTO Stay Out Of Food and Agriculture
	www.citizen.org /cmep/foodsafety (190 words)

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