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Irradiating food to prevent illness from food-borne bacteria is not a new concept. Research on the technology began shortly after World War II, when the US Army began a series of experiments irradiating fresh foods for troops in the field. Since 1963, FDA has passed rules permitting irradiation to curb insects in foods and microorganisms in spices, control parasite contamination in pork, and retard spoilage in fruits and vegetables.

But to many people the word irradiation spells danger. It is associated with atomic bomb explosions and nuclear reactor accidents such as those at Chernobyl and Three Mile Island

Irradiation does not make food radioactive and, therefore, does not increase human exposure to radiation. The specified exposure times and energy levels of radiation sources approved for foods are inadequate to induce radioactivity in the products. The process involves exposing food to a source of radiation, such as to the gamma rays from radioactive cobalt or cesium or to x-rays. However, no radioactive material is ever added to the product. Manufacturers use the same technique to sterilize many disposable medical devices like syringes and needles.

The World Health Organization believes irradiation can substantially reduce food poisoning. According to a 35 year WHO study, there has been a constant increase in the incidence of food-borne diseases, as well as the emergence of “new” disease-causing organisms, such as Listeria.

Food irradiation would be another weapon in the arsenal against food-borne illness. FDA and WHO, however, emphasize that irradiation is not a substitute for careful handling, storage and cooking of food. Irradiated poultry can become recontaminated if placed next to contaminated, nonirradiated poultry, or left unrefrigerated so that the remaining organisms can grow.

However, as Tanya Roberts of USDA’s Economic Research Service stresses, the future of irradiation depends on consumer acceptance – based largely on proof that the process can produce safer foods at lower cost.