Irradiation Essay - Grade: A PDF

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Claudia Brady Section: 10 am Irradiation Editorial Irradiation is reducing microorganisms and insects while improving the safety and extending the shelf-life of meat. The FDA regulates the source of irradiation in meat and determines the radiation source after the meat is deemed safe. There are three approved sources of radiation on foods, according to UW Food Irradiation Education Group. They include gamma rays, which are emitted from radioactive forms of cobalt or cesium, x-rays, which are a high stream of electrons that reflect off of heavy metals onto food and electron beams, which are very similar to x-rays. So, why irradiate meat, you may ask. There are may benefits to human health that come from irradiating meat, according to the FDA. Prevention of foodborne illnesses, such as Salmonella is a huge outcome of irradiation of meat. Additionally, preservation, insect control, and sterilization are major outcomes of irradiation, all of which making meat better for human consumption. Unfortunately, many believe that irradiated meats are not good for human consumption. Fortunately, for those people, irradiated food is marked with the Radura symbol, along with the statement “Treated with radiation” so don’t worry, it won’t come as a surprise. In addition, the FDA has evaluated the irradiation of food for over 30 years and has come to the conclusion that the process is, indeed, safe. In fact, the USDA have endorsed the safety of irradiated food. If that doesn’t persuade you enough, get a load of this. NASA Astronauts eat meat that has been sterilized by irradiation to avoid getting foodborne illnesses when flying in space. And don’t worry, meat does not become radioactive when irradiated. The process does not have the capability of making food radioactive. Although, I can’t say that wouldn’t be a sight to see.

https://www.fda.gov/food/resourcesforyou/consumers/ucm261680.htm https://uw-food-irradiation.engr.wisc.edu/Facts.html...