NOVEMBER-DECEMBER 2000

FOOD IRRADIATION FURTHER STUDIES WOULD BE PREFERABLE Food irradiation, a means of preservation, has been discretely developing for several years. This preservation technique is similar to pasteurisation. While the latter uses heat to destroy micro-organisms, irradiation uses an energy form called ionised radiation by exposing bulk or contained food, to gamma rays. According to Health and Welfare Canada, gamma rays are comparable to ultraviolet rays (UV rays), visible light, infra-red light, microwaves and radio waves. Still according to them, the irradiated food's safety is well documented. Competent authorities of 40 countries and nations have authorised the irradiation of 224 food categories and agricultural products (chicken, grains, spices, fruits and vegetables). Over 32 countries are currently exploiting this process for commercial food sale purposes. However the subject is still confusing to the public because it is poorly informed on food irradiation. Many false claims have been made on the subject. And because of this ignorance, it is easy for Food and agriculture professionals to sway the public in thinking that irradiation opponents are ignorant alarmists. Food irradiation provokes known or unknown chemical changes in the treated foods, which often alter the palatable quality of the food and which may occasionally present health risks over a long term period. There are several forms of irradiation which differ in terms of types of ray used, level of force or energy used; which bring about different results according to the nature of the foods treated. This great diversity allows authorities to deny all dangers of irradiation. When we are told that the processes cannot induce an artificial radioactivity in treated products because the energy level of the irradiating particles is too low...it is probably exact in most cases, but not in all of them. All the more so since the experiments have focused on the physical aspects of irradiation while it is well known that radioactivity provokes chemical changes as well. A low level of irradiation stops grain germination, but mainly for tubers (potatoes, onions, garlic, green onions, bulbs...). This allows a lengthened food preservation in dry air without having to refrigerate it. A stronger level of irradiation stops insect reproduction. At a greater level, insects cannot mute, grow; and at an even greater level, they are killed. At an intense level, irradiation kills all forms of life. If the packaging is airtight, the product will be germ-free; an equivalent of cooking or deep-freezing; and storage at room temperature will be possible. Irradiation destroys vitamins A, C, D and E, and causes the formation of free-radicals. As well, chemical products are added to increase the length of food preservation. Furthermore, no studies or statistics inform us on the effects of irradiation of food colourings and of the chemical products previously discussed. Are toxic substances created by the radiation? In conclusion, would an individual solely eating this type of food risk the development of oxidised cells leading to cancer? Some would say no. As for me, my motto is clear: In doubt, abstain. Sonia Faggion References: Health and Welfare Canada Biogassendi Scandales français