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USDA scientists say irradiation could be key to food safety
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| Contributor | ArmyDem |
| Last Edited | ArmyDem Apr 11, 2008 09:10am |
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| Category | News |
| Media | Newspaper - Los Angeles Times |
| News Date | Friday, April 11, 2008 03:00:00 PM UTC0:0 |
| Description | They say the process destroys E. coli and other potentially deadly microbes that chlorine doesn't kill in fruits and vegetables. But consumer groups are concerned.
By Marla Cone, Los Angeles Times Staff Writer
April 11, 2008
Before bagged leafy greens wind up on your plate, they are washed, often three times, in a potent chlorine bath. But new research shows the steps that California companies rely on to protect consumers do not kill dangerous bacteria inside the leaves, whereas zapping them with radiation wipes them out.
The debate over how to protect consumers from E. coli and other potentially deadly microbes has intensified since the fall of 2006, when at least 200 people across the nation became ill and three died after eating tainted spinach grown in San Benito County.
Irradiation, which involves bombarding food with high-energy gamma or electron beams to disrupt the DNA of pathogens, has its supporters and critics. But the new research suggests that it may be the only way to penetrate leafy greens and kill bacteria hiding inside.
Although some hamburger meat, poultry and spices are irradiated to kill bacteria, its use on fruits and vegetables to enhance food safety is not permitted in the U.S. Some produce is irradiated for insect control and shelf-life extension. The Food and Drug Administration is considering whether to allow the practice for killing pathogens, which would make it much more widespread. |
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