Food Irradiation: Causes and Effects - Research Paper Example

?Thesis Even though most of the foods readily available in our supermarkets are cooked using preserving chemicals and undergo a different kind of cooking process than the home cooked or restaurant cooked foods, very little is known about the irradiation process of cooking foods. Since irradiation of food products is fast becoming a norm in the 21st century due to our slowly dwindling world wide food supply, we need, as the consuming public, to have an excellent grasp of this food technology, in order to insure that it is exactly what we need in the name of sustenance. My paper will focus on the history of food preservation and the discovery of irradiation, its development over time, and its future as a method of preserving food. More importantly, I will devote a significant amount of the research to the effects that irradiation has on the final food product and the benefits and consequences of the cooking method on public health. I hope to produce a highly informative, well rounded, and hopeful research paper on the value of irradiation on our food supply at the end of the paper. Working Thesis: Although food irradiation has been an important part of our food manufacturing process, little is known about its history, advantages, disadvantages, and future outlook as a food technology. This paper will strive to educate the public in those important areas of food irradiation technology. Outline 1. History of Food Irradiation A. What is food irradiation? B. Food irradiation development and methods through the years 2. Food Irradiation and Consumer Health A. Why are irradiated foods so popular? B. Health effects C. What countries allow irriadiated foods and why? 3. How Does Food Irradiation Work? A. Can the method really destroy food microbes? B. Effects of the gamma ray on foods C. Effects of food irradiation on disease causing agents D. Does food irradiation make for an effective preservation method ? 4. To Irradiate or Not Irradiate the Food A. Is it a consumer or industry decision? B. Does the food become radioactive? C. Factors to consider I. Disadvantages II. Advantages 5. The Future of Food Irradiation Bibliography Barnes, Anna.” Food Irradiation: Industry Decision or Consumer Choice?”. New Vegetarian and Natural Health. 2005. p. 16-17 Cohen, David. “Gone With the Wind”. New Scientist. 3/30/2002, Vol. 173, Issue 2336 “Food Irradiation”. Environmental Encyclopedia. 2011. “Food Irradiation: Zapping Our Troubles Away”. Nutrition Action Healthletter. 1992. Gray, Daryl. “Killer Rays”. Current Science 4/10/98, Vol. 83 Issue 14, p8 “Is Food Irradiation Dangerous?” Natural Life. 2011 Komolprasert, Vanee. & Morehouse, Kim M. “Irradiation of Food and Packaging: An Overview”. American Chemical Society. 2004 Annotated Bibliography Barnes, Anna.” Food Irradiation: Industry Decision or Consumer Choice?”. New Vegetarian and Natural Health. 2005. p. 16-17 Summary: Examines the popularity of the production of irradiated foods. Claim of others that irradiated food causes serious health effects; Approval of the consumption of irradiated food in several countries; Concern of consumers on the safety of the food; Problem of promoters of food irradiation on the lack of consumer acceptance of the products. Evaluation: I will be using most of the information contained within this article because it focuses on the serious effects of irradiation on food which is one of the main topics that my research will touch on. I have yet to choose which quotes I will be including at this point as it is too soon to tell where the compilation of information I have will lead me. Gray, Daryl. “Killer Rays”. Current Science 4/10/98, Vol. 83 Issue 14, p8 “Is Food Irradiation Dangerous?” Natural Life. 2011 Summary: Questions whether food irradiation can safely destroy microbes which cause diseases. Approval of irradiation by the United States Food and Drug Administration for red meats; How food irradiation works; Effects of gamma rays on food; Concern of the public over irradiation; Effects of irradiation on disease- causing agents. Evaluation: I will be using this article as the basis of my information as to how the irradiation process works on food. I plan to use quotes that will prove or disprove that this is an excellent method of food preservation because of it. Quotes yet to be chosen. Komolprasert, Vanee. & Morehouse, Kim M. “Irradiation of Food and Packaging: An Overview”. American Chemical Society. 2004 Summary: An in-depth look at the various methods involved in food irradiation and how the USFDA qualifies them for use in food preservation. Evaluation: I will use this scholarly article in order to illustrate the history and types of irradiation methods that have been available to food manufacturers over time. This will be of special interest as I try to point out which method is best and least harmful to the public health. Quotes yet to be chosen. “Food Irradiation: Zapping Our Troubles Away”. Nutrition Action Healthletter. 1992. Summary: The article debates the various discussions surrounding the legalization of food irradiation. Its pros and cons, and what its future might be. Evaluation: Since I will be trying to weigh in on the debate, I will be noting some comments and using them as quotes within my paper in order to show the dividing line between fact and fiction in the use of irradiation in food. Quotes have yet to be chosen. “Food Irradiation” Environmental Encyclopedia. 2011 Summary: A look at the history of food irradiation and its major applications in the food manufacturing industry. Evaluation: With such extensive information available through this article. I will be able to present a much clearer view of the reasons why food irradiation is an inevitable part of our food manufacturing process. I will use the information regarding its evolution as a food science and the modern technology that has developed for its use. Quotes will be used from the article as necessary. Food Irradiation (Draft) Food irradiation is not really a new kind of food preservation technology. In fact, one might say that food irradiation is as old as the age of man. Remember how our ancestors learned to preserve food using the power of the sun as it shone down on the earth during early civilization? We can actually consider that method of food preservation and cooking to be the earliest documented form of food irradiation. That is because food irradiation is based upon the act of exposing food to high energy particles that will kill the bacteria and viruses within the meat, vegetables, or fruits and therefore, prolong the shelf life of the food item. Only this time, instead of relying on sun energy, food manufacturers use infrared and microwave radiation. Food ionization, another term for irradiation was discovered almost the same time as the discovery of radioactivity in 1895 by Henri Becquerel who had first suggested that ionization could be an effective tool against spoilage and could possibly destroy pathogenic microorganisms (History of Food Irradiation, p.1) . Further experiments and irradiation technology mechanism studies saw the rise of patents being issued in the U.S. and United Kingdom in the early 1900's. The technology guaranteed the destruction of food spoiling organisms using irradiation. According to the studies done during the time, this method of food preservation was considered to be the best since it could be accomplished with out the use of chemical additives. However, their method of food irradiation was not exactly the safe kind as they used radium in order to ionize the food source. In the 1950's. the United States Atomic Agency began looking into research and development for the use of ionized radiation Their research showed that the use of Cobalt 60 was perfect for the purpose of food irradiation. (The History of Food Irradiation, p.1) According to Cobalt-60 producer and distributor Nordion International, there is actually a very valid reason for the popularity of food irradiation among the modern consumers. It is seen as the best way to control food-borne illnesses such as salmonellosis and provides the food processors with a longer shelf life for their products without the need to expose the food to unnecessary chemicals and preservatives that could prove to be detrimental to public health. (Nutrition Action Health Letter, p. 1) The process of food irradiation is quite fascinating. What actually happens is that the meats, fruits, vegetables, and wheat pass through a process called ionization. This ionization process use high concentrations of energy such as gamma rays and x-rays in order to create accelerated electrons which, using ions created by the blast of energy, dislodge the bacteria and other viruses from the food by penetrating several feet into the food item. (The Food Ionization Process, p. 1) A closer look at the current food preservation methods actually does show that our current crop of preserved foods are loaded with so much chemicals in the growing and packing process that food irradiation looks like the most harmless alternative. Even though there is a growing concern regarding the health effects of this type of food, current research shows that irradiated food is not the harbinger of bad health. In the Great Food Debate over food irradiation, one must remember that research has proven that food irradiation is not meant to be a godsend in terms of solving our food safety problems and neither is it the horrible poison that the critics of the technology claim it to be. (Nutrition Action Newsletter) This process kills off parasites, insects, pests, bacteria and viruses because the energy exposure destroys the DNA molecules that form these health hazards. Low doses of radiation exposure are required for warm foods while frozen products such as meat, require a higher level of exposure in order to break down the bacteria. (The Facts About Food Irradiation) Research has shown that irradiation does not result in radioactive food although, it might carry small amounts of chemicals used in creating the Cobalt 60. But regardless of the exposure, food irradiation still manages to kill most bacteria, insects, and molds on meat, vegetable, and fruit items. (Nutrition Action Newsletter, p. 1) Since the United States, Australia, and most of Europe already allow for food irradiation on the most common food items, it is safe to assume that the proper tests have been conducted and recommendations made. Experts have noticed though that irradiation does not manage to kill bacteria and viruses across the board. There are some resistant strains which, even upon exposure to the gamma rays, still show signs of active bacteria in certain meats. The only bacteria that is sure to not survive gamma ray exposure are E.Coli in beed, camylobacter in chicken, and trichina in pork (Daryl, p.2): Anti-irradiation groups such as the National Joint Council of Food Inspection Locals (Australia) have their spokespeople such as Mr. Arthur Hughes argue that food irradiation is actually a haphazard and sloppy way of approving meats for market distribution. He explains that some proponents in the meat industry just want to eliminate the need for inspectors in their facilities since irradiating meat is supposed to disinfect contaminated meats. (Barnes, 2005) Although that statement may be true, the consumers have no way to prove that the food supply coming from these suppliers will be safe if there is no one to oversee the irradiation process. Since the use of irradiation in food is as much a social as it is a political concern, there has been much discussion as to whether this technology is being forced upon the consumers by the manufacturers or, if those who choose to patronize the technology are doing so of their own volition. According to further studies by Barnes (2005), consumers are making their disgust for food irradiation known in the best way they know how. By rejecting it in the marketplace since 80 groceries Florida and Wisconsin have refused to sell irradiate met on the request of their shoppers. So it would appear that the sales of irradiated food in the market is mostly a consumer choice. Contrary to public opinion, irradiated food is not radioactive. According to the US Environmental Protection Agency, The US Food and Drug Administration strictly sets the radiation dose limits of specific food types in order to prevent the occurrence of radioactivity in the food supply. Fruit gets only 1 kilogray of exposure, poultry gets 3 kilodose, while spices and seasonings are exposed at 30 kilodose because we do not consume much of these in the food products (US Environmental Protection Agency). Due to the use of radioactive materials in food irradiation, consumers cannot help but we worried about the environmental health hazards posed by the procedure that uses cesuim 137 and cobalt 60. (Priesnitz, p.2) According to the UW Food Irradiation Group, facilities concerned with irradiation procedures have existed in America for over thirty year and there have never been any reports of contamination or system failure in these establishments. Therefore, the concern regarding environmental health, although a valid concern, seems to be well under control at present (The Food Irradiation Process). The truth however is that, just like with any food preservation technology, food irradiation has both its benefits and disadvantages. Studies of which have been extensively conducted by the American Nuclear Authority. According to their studies, irradiation allows for the elimination or limiting of disease causing bacteria in food without affecting the nutritional value of the food product. Since there are no harmful chemical changes to the food, the look of the food is not altered either. However, irradiation can only be used on a limited kind of foods due to political, not technical issues. The technology is also price prohibitive for most food manufacturers and also, due to the mandated low radiation exposure of foods, only 90 percent of the bacteria is killed in the irradiation process (American Nuclear Society). Under the close scrutiny of the US Environmental Protection Agency, food irradiation has also been endorsed as a safe food preservation method by the Center for Disease Control and the American Medical Association. Thorough research and investigations that I have done for this paper prove only one thing to me. That is, food irradiation is the future of food technology not only because of the long shelf life that it offers food manufacturers, but also because of the other benefits that the technology offers food producers such as farmers. Imagine if you will, the growing number of food-borne illnesses that are discovered every year and the lengths that the FDA has to go through in order to prevent the spread of those illnesses. The loss of lives to those bacteria and viruses can actually be limited or eliminated by the simple act of irradiating the food supply. Since the radiation exposure of these food items are closely monitored and regulated, it will make up for the cost of lost food supply in the long run. Food irradiation actually has the ability to protect us from the onset of life threatening illnesses and yet there are those who choose to look at the technology as a life threatening procedure instead. During a 2008 presentation, Ron Eustice, Executive Director of the Minnesota Beef Council presented information that proved that: E. coli O157:H7 levels are reduced from 99.99 percent to 99.9999 percent after irradiation, Salmonella levels are reduced from 99 percent to 99.9 percent after irradiation, and Listeria pathogens are reduced from 99.9 percent to 99.99 percent after irradiation. (Prakash, 2010) As we continue to live in a world where everything has to be done at the speed of light, including the cooking of our food, we will continue to expose ourselves to heat resistant bacteria which will eventually cause illnesses amongst the population. This is actually an illness which is already spreading in our midst because it is almost impossible to predict the proper cooking temperature for meats and poultry. Most specially since using a thermometer for checking on the edible preparedness of the food is not common practice in our society. However, by allowing our food products to be preserved using government approved irradiation techniques, we will practically eliminate that possibility in the future. Having learned all of these things relating to Food Irradiation, I cannot help but wonder about the sense of fear that people have about the food preservation process. It kind of reminds me about the uproar the consumers had the first time that microwave ovens came out. There was the same kind of uproar about environmental and personal safety then too. All of those concerns were proven unfounded and nowadays, you will be hard pressed to find a house that does not have a microwave in the kitchen. References Barnes, Anna.” Food Irradiation: Industry Decision or Consumer Choice?”. New Vegetarian and Natural Health. 2005. p. 16-17. 4 Nov. 2011 Gray, Daryl. “Killer Rays”. Current Science. 4 Oct. 2008. Vol. 83 Issue 14, p8 “Food: Benefits, Effects”. American Nuclear Society. aboutnuclear.org. n.d. Web. 15 Nov. 2011. “Food Irradiation”. United States Environmental Protection Agency. epa.gov. n.d. Web. 16 Nov. 2011. “Food Irradiation: Zapping Our Troubles Away”. Nutrition Action Healthletter. 1992. “Is Food Irradiation Dangerous?” Natural Life. 2011. 8 Nov. 2011. Prakash, Alisha. “Is Food Irradiation the Future?”. Food Safety News. 12 Jul. 2010. Web. 13 Nov. 2011. “The Facts”. UW Food Irradiation Education Group. UW Food Irradiation Education Group. n.d. Web 12 Nov. 2011. “The History of Food Irradiation”. nordion: Science Advancing Health. nordion.com.n.d. Web. 13 Nov. 2011. “The Process”. UW Food Irradiation Education Group. UW Food Irradiation Education Group. n.d. Web 12 Nov. 2011. Read More