Lifestyle Choices

What is irradiation?

When a foodstuff is irradiated it moves along a conveyor belt into a central chamber where it is exposed briefly to gamma rays provided by an isotope of cobalt-60, a nuclear substance specially manufactured for the purpose. This brief bombardment of the food causes chemical and molecular changes that kill bacteria, moulds, micro-organisms, worms, grubs and other pests. In addition it stops sprouting in vegetables and delays the ripening process in fruit, greatly extendingthe shelf-life of these perishables.

A major advantage of irradiation is that during its application nothing is added to the product – irradition is a process, not an additive.

It is acknowledged that irradiation slightly reduces the nutrient content of foods. Anti-irradiation lobbyists claim losses of between 4 and 40% of vitamins A, B, C and E as well as folic acid and beta- carotene, but this claim is firmly rejected by most irradiation authorities, who say that nutrient losses are no greater than those sustained through conventional cooking methods, refrigeration,freezing or prolonged storage.

Although not regarded as an all-purpose panacea for the processing of foodstuffs irradiation can, in conjunction with conventional heat and low-temperature treatments, extend the shelf life of a selected range of products. The emphasis is on the word ’selected’ because not all foodstuffs are suited to irradiation.

It also offers a physical alternative to the use of dangerous fumigants and chemicals in the treatment of grains, spices and dehydrated products – many of which, after chemical treatment, have been found to contain potentially dangerous residues.

Mangoes are a good example of a fruit ideally suited to the irradiaton process. Weevils lay their eggs in the mango blossoms before the fruits have even formed; once the fruit begins to develop it grows around the weevil egg so that when it is harvested, it looks perfect. But cut it in half and you will find the weevil trying to eat its way out! So a mango that looks beautiful on the shelf in the store could easily be rotten inside. Irradiation allows the mango to be treated when it is in a semiripe state by killing the weevil inside the pip – the fruit itself isnot damaged.

Those who are pro-irradiation feel strongly that the amount of produce that is grown, harvested and then thrown away because of this kind of problem is unacceptable, particularly in a world where the ability of the food supply to meet the future needs of the population is already being questioned. Therefore – the argument runs – if through irradiation we can achieve a significantly lower wastage rate, this must surely be an added plus (bearing in mind, as mentioned above, that it is not suitable for all products).

Many of the ‘Green’ organisations would take strong issue with this pragmatic approach. They feel that even a ’soft’ nuclear application like irradiation is unacceptable and that, environmentally, we shouldn’t be doing anything that might carry any degree of risk.

However, the Atomic Energy Corporation is careful to define the `nuclear‘ aspect of irradiation. They state quite categorically that none of the five different centres in this country where food irradiation is carried out bears any resemblance to any nuclear power station and in fact these centres resemble much more closely the cobalt therapy centres in most modern hospitals. And they point out that the World Health Organisation has given irradiation a clean bill of health, after more than 40 years of in-depth scientific investigation.

Perhaps the bottom line is what irradiation can offer society as a whole. What it can undeniably do is extend the shelf-life of certain perishables, at a slightly higher price. What it can’t do is mask poor quality or rotting food, nor does it make bad food good. And what is also undeniable is that irradiation is an established part of the food industry. Like it or not, it’s here to stay.

Consumer power counts!

There’s no doubt that as consumers we are becoming more and more aware of the importance of good nutrition and it is cheering that most of our food suppliers have not only taken note of this growing awareness but are also actively supplying us with what we want.

But the future is in our own hands. By educating ourselves about the importance of certain foods and about the need for freshness and quality in those foods, by supporting those foodstores that maintain high standards and by lobbying those that don’t, and finally, by cooking and preparing foods in careful, healthful ways, we will be safeguarding not only our own health but that of our families and communities, too.

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