Irradiation is the process of exposing food to ionizing radiation in order to destroy microorganisms, bacteria, viruses, or insects that might be present in the food. Although food irradiation has been the subject of research, experimentation and test marketing since the 1950s, it has never been proven as a solution to the growing problem of food safety in the United States. The Center for Food Safety says consumers “should not be exposed to the toxicological and nutrition risks that irradiation poses”, yet the Food and Drug Administration continues to allow irradiated foods to be sold to consumers. Research shows that:

• Irradiated foods form volatile chemical compounds like benzene and toluene that are passed on to consumers
• Lab animals fed irradiated foods were stunted in growth compared to the group fed non-irradiated food
• A 2001 study linked colon cancer in lab rats to new chemical compounds found only in irradiated foods (known as 2-ACBs)
• Irradiated foods are often described by researchers as “rotten”, “metallic”, “burnt”, or “rancid”

Most of the research now being done on irradiated foods is geared toward finding new ways to hide or mask the unwanted tastes and smells associated with them!

Many U.S. supermarkets carry irradiated food products today including fresh fruit, vegetables, dehydrated spices, and ground meat products. A recent proposal suggesting that almonds be irradiated has met with considerable opposition from groups opposed to irradiation. Irradiated foods are often served to children in schools across the country.

Marlene’s Market & Deli encourages you to buy only organically grown foods, which cannot legally be irradiated. If you see the “radura” symbol on a product (pictured below), don’t buy it!

For more information, we encourage you to visit www.centerforfoodsafety.org and www.foodandwaterwatch.org.