Why is permitting food irradiation bad?

Answer 1

Disadvantages of Food Irradiation:

· It reduces the content of several key nutrients such as Vitamin E (~15-30 %); Thiamin (~10-25%); Vitamin C (5-15%); Riboflavin (~7-10%); Pyridoxine (~10-20%); Vitamin B12 (~15-20%). Other nutrients are also affected however the results are less consistent.

· It creates radiolytic products with unknown short term or long term safety effects.

· Some of the organoleptic properties are affected especially for herbs, spices, essential oils.

· Formation of cholesterol oxides and fatty acid epoxidation and other oxidation products (aldehydes, esters, ketones etc.) posing safety concerns.

· Aggregation of certain proteins has been found for high protein commodities.

· The method is 90-95%% effective in killing microorganisms. The remaining 5-10% remain unaffected and may proliferate thus negating the irradiation steps. The methods can result in 95-100% effectiveness but will substantially affect the quality of the food item (taste, nutrient contents, radiolytic products,denaturing proteins, fatty acids etc.).

· Is ineffective against viruses.

Answer 2

Opponents of food irradiation argue that it can reduce the nutritional content of food, create harmful chemical byproducts, and contribute to a reliance on technology rather than addressing root causes of food safety issues. Additionally, some consumers express concerns about the potential for irradiation to mask poor sanitation practices or allow for the marketing of lower-quality food products.

Answer 3

I don't know of any downside. There may be some loss of nutrients, but the food should have a longer shelf life.

Answer 4

to kill E. coli bacteria in ground beef, as well as salmonella and related food borne pathogens

Answer 5

Potatoes are irradiated by using gamma rays to prevent them from sprouting.