Nexus - 0802 - New Times Magazine-pages

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meetings and scheduling press conferences around the world for causing liver cancer. Vitamins A, C, D, E and K and some of which set out the purported advantages of irradiation." the B vitamins, particularly B1, B2, B3, B6 and B12, are damaged In 1997, the World Health Organization released a landmark by irradiation. The extent of vitamin loss depends upon the food media statement on food irradiation, declaring that "no ceiling and dose given. Fruit juices suffer more than fresh fruits, and should be set for food irradiated with doses greater than the cur- these more than vegetables, grains and meat products." rently recommended upper level of 10 kGy by the Codex Irradiation converts nitrate to nitrite in a dose-dependent man- Alimentarius Commission". According to the statement: "...the ner. Mutagenesis is directly proportional to nitrite concentration. actual amount of ionising radiation applied is of secondary con- Nitrite is a reactive molecule and reacts with nucleic acids and sideration ... one can go as high as 75 kGy, as has already been various amino acids in protein to form the known family of car- done in some countries, and the result is the same—food is safe cinogens referred to as the nitrosamines. These have been and wholesome and nutri- demonstrated to be potent tionally adequate ... given carcinogens in humans. these reassuring conclu- The proponents of irradi- sions, the World Health FOOD TREATED WITH RADIATION ation say that the process Organization hopes that Provided that irradiation is properly controlled, food reduces the need for harm- food irradiation will now should not become radioactive. However, ionising ful food — additives. become more acceptable as radiation with high energy can cause radioactivity to be (Interestingly, we have a means for the improve- created in the material that is bombarded. It is always been told that food ment of food safety." important, therefore, that only lower-energy ionising additives are harmless.) radiations are used in irradiation of food. If the However, the process of WHAT HAPPENS TO radioactive source were damaged, food could become irradiation actually requires IRRADIATED FOOD» contaminated with radioactivity. Great care needs to the use of extra food addi- For all those worrie be taken to prevent accidents at irradiation plants. tives in order to control souls who think they shoul The following effects are produced when food is undesirable effects. replace their calorie coun- irradiated: Ad itives which may be hos en Geiger counters, Radurisation — Low doses below 1 kGy: Sprouting of sodi include podium nthe, itraliated food. doesn't vegetables such as potatoes and onions can be wcid. BHA BHT. potaseh become radioactive. an inhibited so that they keep longer. Ripening of fruits um bromate. ” ium irradiation is a completely can be delayed so that they keep longer and Gein) be tripolyphosphate $0 ium safe process. Their conclu- transported longer distances. A Insect pests in grains, chloride and glutathione. sions about food irradiation wheat, Ce and Galess Gein be killed. Some foods, particularly are always expressed in Radicidation - Medium doses between 1 kG@y and 10 milk and other dairy prod- terms of the benefits an kGy: The number of ale Ke CLF UNTEI, such as yeasts, ucts, do not take well to safety of irradiated food. moulds and bacteria that lead to food spoilage, can be irradiation. Terms such as The uncertainties about reduced so as to extend the life of foods and reduce the "chalky", "scorched", "can- safety never appear in the risk of food Polseullit) dle-like" and "burnt "woo!" reports of international Radappertisation — High doses above 10 kGy. At these have been used to describe organisations advocating extremely large doses above 10 kGy, food can become the flavour and smell of irradiation. If chemical completely sterilised of all bacteria and viruses. This irradiated milk, while irra- changes are referred to at can be used mainly for meat products, allowing them diated meat is said to have all, they are said to be "not to be kept indefinitely. a "wet dog smell". significant" or similar to (Source: T. Webb and T. Lang Irradiated fats have been those produced in other [London Food Commission], Food Irradiation: The Facts, described as "musty" or Wd food-processing techniques. Thorsons Publishing Group, UK, 1987) "nutty". While many of the chem- The use of additives is ical changes are similar to not restricted to high-dose those produced by other = 25)i)Cations where obnox- food-processing technologies, the quantities of chemicals pro- ious radiation flavours become pronounced, but can be used for duced are very different. When radiation strikes food or other low-dose uses to prevent discolouration and other undesirable material, it transfers its energy. This energy transfer can cause effects such as bleeding and breakdown of fats in meat. eating, as with microwave cooking. At a certain level, the radia- Other forms of radiation treatment for food are being devel- tion has sufficient energy to knock the electrons out of the atoms oped. Consumers should be alerted to the treatment called cold of the material being bombarded. The molecular structure of food —_ pasteurisation, which uses electron beam technology to pasteurise is broken up when irradiated, and free radicals are formed. The — milk and fruit juices.'* The use of X-rays instead of electron free radicals can react with the food to create new chemical sub- beams is also being investigated, and new accelerator technolo- stances called radiolytic products. Some are known carcinogens, gies are being introduced commercially which allow electron such as benzene in irradiated beef. Others are unique to the irradi- beams to be converted to X-rays for greater penetration into ation process. foods.’ Although irradiation can kill bacteria, it will not remove the toxins created by the bacteria in the first place. Increased produc- | QUESTIONS OVER IRRADIATED FOOD SAFETY tion of aflatoxins following irradiation was first found in 1973” The safety of a long-term diet of irradiated food has never been and confirmed in 1976 and 1978. Aflatoxins are powerful agents established. One study, often quoted in pro-irradiation literature FOOD TREATED WITH RADIATION Provided that irradiation is properly controlled, food should not become radioactive. However, ionising radiation with high energy can cause radioactivity to be created in the material that is bombarded. It is important, therefore, that only lower-energy ionising radiations are used in irradiation of food. If the radioactive source were damaged, food could become contaminated with radioactivity. Great care needs to be taken to prevent accidents at irradiation plants. The following effects are produced when food is irradiated: Radurisation - Low doses below 1 kGy: Sprouting of vegetables such as potatoes and onions can be inhibited so that they keep longer. Ripening of fruits can be delayed so that they keep longer and can be transported longer distances. Insect pests in grains, wheat, rice and spices can be killed. Radicidation - Medium doses between 1 kGy and 10 kGy: The number of micro-organisms, such as yeasts, moulds and bacteria that lead to food spoilage, can be reduced so as to extend the life of foods and reduce the risk of food poisoning. Radappertisation — High doses above 10 kGy. At these extremely large doses above 10 kGy, food can become completely sterilised of all bacteria and viruses. This can be used mainly for meat products, allowing them to be kept indefinitely. (Source: T. Webb and T. Lang [London Food Commission], Food Irradiation: The Facts, Thorsons Publishing Group, UK, 1987) FOOD TREATED WITH RADIATION Provided that irradiation is properly controlled, food should not become radioactive. However, ionising radiation with high energy can cause radioactivity to be created in the material that is bombarded. It is important, therefore, that only lower-energy ionising radiations are used in irradiation of food. If the radioactive source were damaged, food could become contaminated with radioactivity. Great care needs to be taken to prevent accidents at irradiation plants. The following effects are produced when food is irradiated: Radurisation - Low doses below 1 kGy: Sprouting of vegetables such as potatoes and onions can be inhibited so that they keep longer. Ripening of fruits can be delayed so that they keep longer and can be transported longer distances. Insect pests in grains, wheat, rice and spices can be killed. Radicidation - Medium doses between 1 kGy and 10 kGy: The number of micro-organisms, such as yeasts, moulds and bacteria that lead to food spoilage, can be reduced so as to extend the life of foods and reduce the risk of food poisoning. Radappertisation — High doses above 10 kGy. At these extremely large doses above 10 kGy, food can become completely sterilised of all bacteria and viruses. This can be used mainly for meat products, allowing them to be kept indefinitely. QUESTIONS OVER IRRADIATED FOOD SAFETY The safety of a long-term diet of irradiated food has never been established. One study, often quoted in pro-irradiation literature NEXUS - 21 FEBRUARY — MARCH 2001