This webpage provides answers to frequently asked questions about food irradiation. Irradiation and Food Safety: Frequently Asked Questions Foods which have been irradiated, no matter how they are grown or produced, cannot be labeled as a USDA certified organic product. The USDA also controls the use of the word “organic” on food labels. The USDA works with the FDA to incorporate food irradiation where it is appropriate. These rules protect workers from exposure to ionizing radiation. Owners and workers in irradiation facilities should follow all OSHA radiation protection rules. As a result, you do not need to do anything to protect yourself from irradiated food or the food irradiation process. Members of the public are not exposed to radiation used in the irradiation of food. Irradiating food does not make it radioactive. This damages the pathogens enough for them to die or no longer multiply, which reduces illness or spoilage. The ionizing radiation sends enough energy into the bacterial or mold cells in the food to break chemical bonds. The food does not come into contact with radioactive materials, but instead passes through a radiation beam, like a large flashlight. Bulk or packaged food passes through a radiation chamber on a conveyor belt. Department of Agriculture's definition of organic.Ĭurrently, food irradiators use one of three kinds of radiation: gamma rays (from cobalt-60 sources), electron beams, or x-rays.Īll three methods work the same way.
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