1. ANS Nuclear Cafe - "Food Irradiation Can Save Thousands of Lives Each Year" by Lenka Kollar
“Not using irradiation is the single greatest public health failure of the last part of the 20th century in America,” says Michael T. Osterholm, director of the Center for Infectious Disease Research and Policy at the University of Minnesota. Lenka Kollar discusses the potential for food irradiation to prevent needless death and disease.
The Centers for Disease Control and Prevention (CDC) estimates that 1 in 6 people get food poisoning each year in the United States and that 3000 die from foodborne illness. Food irradiation can drastically decrease these numbers by killing harmful bacteria such as E. coli and Salmonella in meat and produce.
Irradiation does not change the nutritional value of the food, nor does it make it radioactive or dangerous to eat.
The United States already uses irradiation to clean medical equipment and other consumer products.
Spices and Processed food - your eating irradiated ingredients already
Spices are commonly irradiated and the practice is growing for imported fruits and vegetables. Americans are already eating much more irradiated food than they realize because irradiated ingredients in processed foods do not need to be labeled.
Irradiation advocates have fought to remove the label because it does not change the food, while other treatment processes such as chemical washes for chickens and fumigation for strawberries do not require labels. The word “irradiation” scares consumers because they are unfamiliar with the technology.
The United Nations Food and Agriculture Organization estimates that 25 percent of the world’s food supply is lost every year due to pests and bacteria while people die of hunger. Hundreds of millions of people worldwide are affected by diseases caused by contaminated food. Irradiation using radioisotopes has proved effective in controlling pathogenic bacteria and parasites in food products and can make our food safer and last longer.
Food Irradiation is permitted by over 50 countries, with 500,000 metric tons of foodstuffs annually processed worldwide.
David Byron, Head of the IAEA´s Food and Environmental Protection Section says, "We look at irradiation as a form of pasteurization. It´s like any other food process. There are no residues, no radioactive material.
Campylobacter, listeria, salmonella, shigella, E. coli, vibrio, yersinia bacteria and the waterborne parasite cryptosporidium are some of the most common causes of food poisoning.
Approximately 1.8 million children in developing countries (excluding China) died from diarrhoeal disease in 1998, caused by microbiological agents, mostly originating from food and water.
Of course the deep green environmentalists will say that we will save all those people some other way than using irradiated food. But they have not been saved. The deaths continue and the plumbing and other food infrastructure projects are slow and food poisoning continues in the US and Europe.
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“Not using irradiation is the single greatest public health failure of the last part of the 20th century in America,” says Michael T. Osterholm, director of the Center for Infectious Disease Research and Policy at the University of Minnesota. Lenka Kollar discusses the potential for food irradiation to prevent needless death and disease.
The Centers for Disease Control and Prevention (CDC) estimates that 1 in 6 people get food poisoning each year in the United States and that 3000 die from foodborne illness. Food irradiation can drastically decrease these numbers by killing harmful bacteria such as E. coli and Salmonella in meat and produce.
Irradiation does not change the nutritional value of the food, nor does it make it radioactive or dangerous to eat.
The United States already uses irradiation to clean medical equipment and other consumer products.
Spices and Processed food - your eating irradiated ingredients already
Spices are commonly irradiated and the practice is growing for imported fruits and vegetables. Americans are already eating much more irradiated food than they realize because irradiated ingredients in processed foods do not need to be labeled.
Irradiation advocates have fought to remove the label because it does not change the food, while other treatment processes such as chemical washes for chickens and fumigation for strawberries do not require labels. The word “irradiation” scares consumers because they are unfamiliar with the technology.
The United Nations Food and Agriculture Organization estimates that 25 percent of the world’s food supply is lost every year due to pests and bacteria while people die of hunger. Hundreds of millions of people worldwide are affected by diseases caused by contaminated food. Irradiation using radioisotopes has proved effective in controlling pathogenic bacteria and parasites in food products and can make our food safer and last longer.
Food Irradiation is permitted by over 50 countries, with 500,000 metric tons of foodstuffs annually processed worldwide.
David Byron, Head of the IAEA´s Food and Environmental Protection Section says, "We look at irradiation as a form of pasteurization. It´s like any other food process. There are no residues, no radioactive material.
Campylobacter, listeria, salmonella, shigella, E. coli, vibrio, yersinia bacteria and the waterborne parasite cryptosporidium are some of the most common causes of food poisoning.
Approximately 1.8 million children in developing countries (excluding China) died from diarrhoeal disease in 1998, caused by microbiological agents, mostly originating from food and water.
Of course the deep green environmentalists will say that we will save all those people some other way than using irradiated food. But they have not been saved. The deaths continue and the plumbing and other food infrastructure projects are slow and food poisoning continues in the US and Europe.
Read more »
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