Food irradiation involves treating foods with gamma radiation from radioactive cobalt, cesium, or some other source of X-rays. The killing effect on microorganisms rises with the power of the rays, which are measured in rads(radiant energy absorbed). Irradiation lengthens food product’s shelf life and prevents microorganism and insect contamination. Because this results in less waste, the food industry can make higher profits while charging consumers lower prices. It is also claimed that irradiation will reduce the need to use many of the toxic chemicals now used to preserve foods and prevent contamination from external contaminants.

The following foods have already received approval for irradiation by the Food and Drug Administration: fresh produce such as strawberries, potatoes, and other perishable foods; poultry and some seafood(in which salmonella is a serious problem); and pork(to kill off the parasite trichina). Many spices and herbs have been irradiated for years, and grains, vegetables, and frozen foods are already targeted for irradiation in the near future.

The long-term side effects of irradiation are unknown. Although irradiation doesn’t actually make your food radioactive, it does damage its molecular structure, creating new substances known as free radicals. Free radicals have been implicated in certain types of cancers, and diseases of the liver and kidney in animal studies, but, to date, no studies of the toxicity of irradiated foods on humans have been done. While the health effects of irradiated food may not be known for many years, the long-term impact of the proliferation of radioactive material on our environment must be considered.

Food Additives

Additives generally help to reduce the risk of food-borne illness(i.e., nitrates added to cured meats), prevent spoilage, and enhance the ways foods look and taste. Additives also are used to enhance nutrient value, especially when the benefits are so great for the general public. A deficiency can be a terrible public health problem, and a solution is relatively easy to administer.

One of the newest additives to our daily food is folate, which is produced by plants and yeasts. Folate is believed to offer many health benefits, including but not limited to reducing the risk of neural tube defects, certain anemias, cervical dysplasia, and heart attacks. The best sources of folate are fruits and vegetables, particularly beans, spinach, and broccoli. Many multivitamin supplements also supply this amount. Recently, the Public Health Service took the recommendation one step further by approving the addition of folate to flour.

Although the FDA regulates additives by effectiveness, ability to detect them in foods, and safety, there are continued questions about those additives put into foods intentionally and those that get in unintentionally before or after processing.

Intentional Food Additives:

Antimicrobial agents: Substances like salt, sugar, nitrates, and others that tend to make foods less hospitable for microbes.

Antioxidants: Substances that preserve color and flavor by reducing loss due to exposure to oxygen. Vitamin C and E are among those antioxidants believed to play a role in reduced cancer and cardiovascular disease. BHA and BHT are additives that also are antioxidant in action.

Artificial colors

Nutrient additives

Indirect Food Additives:

Substances that inadvertently get into food products from packaging and or handling.

Dioxins: Found in coffee filters, milk containers, and frozen foods.

Methylene chloride: Found in decaffeinated coffee.

Hormones: Bovine growth hormone(BGH) found in animal meat.

Food irradiation Treating foods with gamma radiation from radioactive cobalt, cesium, or some other source of X-rays to kill microorganisms.

Food allergies Overreaction by the body to normally harmless proteins, which are perceived as allergens. In response, the body produces antibodies, triggering allergic symptoms.