Irradiation - Questions & Answers

Is irradiated food safe to eat?

Food cannot be irradiated unless the Food and Drug Administration (FDA) approves it. The FDA has evaluated irradiation safety for more than 40 years and found the process safe and effective for many foods. Health experts also say that in addition to reducing E. coli O157:H7 contamination, irradiation can help control the potentially harmful bacteria Salmonella and Campylobacter, 2 chief causes of foodborne illness.

Irradiation does not make food radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of food, as long as it's applied properly to a suitable product. It's important to note that irradiation cannot be used with all foods. For example, it causes undesirable flavor changes in dairy products and it causes tissue softening in some fruits, such as peaches and nectarines.

Source: Excerpted from FDA/CFSAN Food Safety A to Z Reference Guide, 2007

How will I know if food has been irradiated?

As part of its approval, FDA requires that irradiated foods include labeling with either the statement "treated with radiation" or "treated by irradiation," along with the international symbol for irradiation, the Radura. Irradiation labeling requirements apply only to foods sold in stores. For example, irradiated spices or fresh strawberries should be labeled. Irradiation labeling does not apply to restaurant foods.

Source: Excerpted from FDA/CFSAN Food Safety A to Z Reference Guide, 2007

How do microwaves work?

Microwaves are very-high-frequency radio waves that swing back and forth at a frequency of about 2 billion cycles per second. During this process, they make certain molecules move, and once they're moving, they're hot. Microwaves enter food from the outside, and penetrate instantly into a chunk of food, heating and cooking as they go.

Source: Excerpted from FDA/CFSAN Food Safety A to Z Reference Guide, 2007