Nexus - 0802 - New Times Magazine-pages

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Vitamins and enzymes are destroyed, and fresh food becomes Health Organization (WHO) and the World Trade Organization dead food.' Irradiated food has been described as "the food that (WTO). would last forever", because the process is used to prolong shelf- The FAO and the WHO argue that food irradiation is necessary life or to kill bacteria and insects. to deal with the problems of world hunger and to reduce the inci- Two of the most toxic and deadly substances known to humani- _—_ dence of food-borne diseases. The FAO says irradiation will ty are used in the process of food irradiation. They are cobalt-60 reduce losses in storage by killing off pests and micro-organisms (the more widely used) and caesium-137. Disposal of radioactive and thus help increase the year-round supply of "wholesome" cobalt and caesium currently presents a considerable problem for food. The evidence for this claim is weak, and it can equally be the nuclear industry because of the quantities produced as wastes _—_ argued that far more could be achieved by improving manufactur- in nuclear power stations and the length of time they take to ing practices and providing storage plants secure against the entry decay. of rodents and pests than by using irradiation to kill those present The push for food irradiation has always come from the nuclear _ in harvested foods. establishment, with the aim of extending the nuclear fuel cycle. WHO has been an enthusiastic supporter of food irradiation as a The idea is to spread nuclear waste widely in many glorified means of reducing food-borne disease. Many parts of the food nuclear dumps such as food irradiators, instead of a few large chain have become completely contaminated with organisms such nuclear dumps that are running out of space. Start-up is always _ as salmonella, and the cost of decontaminating the whole process done with radioactive cobalt, with the real intention being to would be enormous. This is particularly true for poultry, for switch over to radioactive caesium. example. Through inaction, many countries have allowed the At the heart of a food irradiation plant is a shiny rack of about _ poultry production system to become contaminated with salmo- 400 gamma-ray-emitting cobalt-60 rods nella. This organism is endemic in the about 18 inches (45.7 cm) long and the size farm environment; it is present in the of a fat crayon. This highly radioactive feedstocks and in the housing and trans- source is housed in a chamber surrounded port systems used. Rather than attempt by a concrete wall, six feet (1.83 m) thick. to introduce good manufacturing prac- When not in use, the rack of cobalt-60 rods tices and ensure that the flocks are sal- is submerged in a pool of cooled water, 15 monella-free and kept that way, it feet (4.57 m) deep, which absorbs the appears to be easier to allow high levels gamma rays. of contamination to persist and then to At the push of a button, hydraulic arms irradiate the poultry to kill it all off. lift the cobalt rack out of its protective The 1970s saw the International pool. Then tall metal boxes, packed with Atomic Energy Agency (IAEA) hijack food destined for consumption, slide into global food policy by joining forces with the irradiation chamber on an overhead the FAO and the WHO. These three monorail. Boxes move in a zigzag pattern organisations formed the Joint Expert around the radioactive rack, ensuring Committee on Food Irradiation (JECFI). gamma rays thoroughly penetrate the food.* Treatment times vary: fresh strawberries Composed of scientists, JECFI was The Radura symbol charged with investigating the "whole- take 5 to 8 minutes; frozen chicken takes as long as 20 minutes. someness of irradiated food". The USA, Australia and India were In modern food irradiators, food can be loaded into the irradia- | among the countries represented on the committee. tor on standard pallets. Once inside the irradiator, food receives In 1976 and again in 1980, JECFI concluded that the irradiation the requisite radiation dose—the amount of radiation energy that of any food commodity up to an overall average dose of up to 10 is absorbed by the food inside the irradiation cell. The dose is kilograys presents no toxicological hazard and no special nutri- now generally measured by a unit called the gray (Gy), but inear- _ tional or microbiological problems.’ This conclusion was reached lier work the unit was called the rad (1 Gy = 100 rads).* despite the fact that there have never been comprehensive studies conducted on the long-term impacts of a diet of irradiated food. THE PROPONENTS OF FOOD IRRADIATION In 1983, the JECFI conclusion was adopted as an international Research into food irradiation started in the early years of the "standard" by the Codex Alimentarius Commission, a joint body 20th century, and really took off after the Second World War of the FAO and WHO. The Codex is the vehicle for harmonising when the US Army began to conduct intensive inquiries as part of international rules for trade in food, making it easy for countries President Eisenhower's "Atoms for Peace" program. The objec- and companies to import and export food. By definition, the tive was to preserve food so that frontline troops could receive Codex opposes national and local restrictions, labelling and pref- "fresh" food at all times. Most of the developed countries erences. throughout the world conducted their own scientific research pro- Typically, consultants from transnational food companies and grams into the effects of radiation on food. members from industry representative bodies are appointed to the In the 1970s, a well organised and financed campaign emerged _ national Codex committees. The Codex is currently headed by to press for food irradiation as an acceptable food manufacturing Tom Billy, Chief of the US Department of Agriculture's Food process. Safety and Inspection Service, the man in charge of deregulating The main players who have been shaping the agenda for food _ the meat industry in the United States. irradiation are members of the United Nations system of organisa- The International Atomic Energy Agency coordinates the activ- tions, the transnational food companies and government regula- ities of the International Consultative Group on Food Irradiation tors. Four key members of the UN "family" are spearheading the (ICGFI), which currently has 39 members from governments drive for food irradiation: the International Atomic Energy using or interested in food irradiation.’ ICGFI promotes the use Agency, the Food and Agriculture Organization (FAO), the World _ of irradiation through literature and by hosting seminars, holding THE PROPONENTS OF FOOD IRRADIATION Research into food irradiation started in the early years of the 20th century, and really took off after the Second World War when the US Army began to conduct intensive inquiries as part of President Eisenhower's "Atoms for Peace" program. The objec- tive was to preserve food so that frontline troops could receive "fresh" food at all times. Most of the developed countries throughout the world conducted their own scientific research pro- grams into the effects of radiation on food. In the 1970s, a well organised and financed campaign emerged to press for food irradiation as an acceptable food manufacturing process. The main players who have been shaping the agenda for food irradiation are members of the United Nations system of organisa- tions, the transnational food companies and government regula- tors. Four key members of the UN "family" are spearheading the drive for food irradiation: the International Atomic Energy Agency, the Food and Agriculture Organization (FAO), the World 20 - NEXUS FEBRUARY — MARCH 2001