Food Irradiation: Will It Keep the Doctors Away?

In food we trust. That motto guides us as much as the one that graces our currency. We take for granted the food we buy in grocery stores or eat in restaurants, trusting implicitly that it will satisfy our hunger, build strong bodies 12 ways, and keep us healthy. That trust may be a bit misplaced. Nearly 200 people in the United States, most of them children or elderly, die each week from illnesses they contract from food. Estimates from the Centers for Disease Control and Prevention in Washington, D.C., suggest that 6 to 33 million people are stricken with food-borne diseases each year. Major outbreaks are grabbing headlines with greater frequency-consider the recent Hudson Foods recall of 25 million pounds of bacteria-tainted beef, contaminated Jack-in-the-Box hamburgers, Odwalla apple juice, and Guatemalan raspberries-while many minor ones go unreported. Late this spring, President Clinton gave voice to growing concern by public-health officials over our food supply by calling for “new steps using cutting-edge technology to keep our food safe.” One of the technologies that Clinton singles out in his proposed $43 million National Food Safety Initiative is food irradiation, a process that has long been lauded by food-safety experts even as… Read full this story

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