<table border=0 cellpadding=4 cellspacing=0 width="30%" align=left><tr valign=top><td width="25%"> <p><table border=0 cellpadding=4 width="100%"><tr bgcolor="#D4D4B5"><td><font face="helvetica,arial" size="-2"><b> S E A R C H </b><br></tr><tr bgcolor="#ECECD4"><td><font face="helvetica,arial" size="-2">

</font></td></tr></table> <p><table border=0 cellpadding=4 width="100%"><tr bgcolor="#D4D4B5"><td><font face="helvetica,arial" size="-2"><b> T A L K B A C K ! </b><br></tr><tr bgcolor="#ECECD4"><td><font face="helvetica,arial" size="-2"> Opinionated? Share ideas in our Food Irradiation Forum or read the comments from other users. </font></td></tr></table> <br></td><td width="5%">&nbsp;&nbsp;&nbsp;<br></td></tr></table> <table border=0><tr><td> <table border=0><tr><td><img src="/29089/elements/gray_arrow.gif" hspace=10></td><td><font face="times new roman,helvetica,arial" size="+3" color="#006600"> Frequenlty Asked Questions </font><br><font face="helvetica,arial" size="-2" color="#999999"> H O M E   >>   F A Q   >>   </font></td></tr></table> <p><br><br><!-- <img src="elements/box.gif" valign=center> --><font face="helvetica,arial" color="#006600" size=""> <B>Table of Contents</B></font><hr size=1 color="#999999">

1. What is food irradiation?
2. Why should foods be irradiated?
3. What type of radiation is used in treating foods?
4. Are irradiated foods radioactive?
5. How much radiation is used in treating foods?
6. What is the difference between radiation pasteurization and radiation sterilization?
7. What is radiation disinfestation?
8. What is sprout inhibition?
9. Can food irradiation delay ripening?
10. Can irradiation improve physical characteristics of food?
11. Are irradiated foods safe to consume?
12. What food born illnesses can irradiation prevent?
13. What is "proper food handling?"
14. What is cold pasteurization?
15. Where has food irradiation been approved?
16. How do consumers know if foods have been irradiated?

<p><br><br><!-- <img src="elements/box.gif" valign=center> --><font face="helvetica,arial" color="#006600" size=""> <B>Introduction</B></font><hr size=1 color="#999999"> The following document lists common questions relating to food irradiation, with general answers that may point to further articles when necessary for understanding. For detailed food irradiation information, look to the Indepth section of the web site. As always, comments are encouraged. <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2">   [an error occurred while processing this directive]   </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> What is food irradiation? </b></font><br> The process of food irradiation involves treating food to powerfull radiation dosages. These dosages, often from Cobalt, release ionizing energy that is strong enough to destory the DNA of bacteria cells. The destruction of bacteria in foods delays spoilage while reducing the likelihood of obtaining food born illnesses from treated food (treated food no longer contains "active" dangerous bacteria). For a listing of users, see Applications of Food Irradiation in the Indepth section. <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2"> [an error occurred while processing this directive] </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> Why should foods be irradiated? </b></font><br> Irradiating foods improves food quality by delaying spoilage, and preventing food born illness. When food is irradiated, most or all of the bacteria in foods is killed. Common dangerous bacteria, such as salminila, are no longer "alive." According to Scientific Status Summaries, even low doses of radiation (about 1 kGy) delay spoilage greatly. For addiation information of radiation dosages, see D Values in the Indepth section. <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2"> [an error occurred while processing this directive] </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> What type of radiation is used in treating foods? </b></font><br> There are two methods to create radiation to treat foods. The first, and most common, is the usage of gamma-ray emitting radioactive elements, such as cobalt 60 and cesium 137. The second method of creating radiation is by using machines that produce the radiation through X rays and other high-energy electrons. <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2"> [an error occurred while processing this directive] </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> Are irradiated foods radioactive? </b></font><br> No. Radioactive products are used, but do not actually come in contact with the food products. The process does not and cannot make food radioactive. Think of the process as light shining through glass -- the radioactive elements never directly touch the food. <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2"> [an error occurred while processing this directive] </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> How much radiation is used in treating foods? </b></font><br> Radiation dosages vary depending on the product, but there is never enough radiation used to produce radioactive food. For detailed dosage information, see Indepth: D Values and a listing of radiation dosages and their purpose in Indepth: Applications of Food Irradiation. <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2"> [an error occurred while processing this directive] </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> What is the difference between radiation pasteurization and radiation sterilization? </b></font><br> The process of pasteurization involves low doses of radiation that destroy most bacterium in a food product, and delays spoilage (similar to milk pasteurization). Radiation sterilization completely sterilizes a product. The high dosages of radiation in sterilization often change the texture, taste, and color of foods, thus it used marginally where sterilization is necessary (e.g. food for those with poor immune systems). <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2"> [an error occurred while processing this directive] </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> What is radiation disinfestation? </b></font><br> Another application of food irradiation, radiation disinfestations involves the use of low amounts of radiation to kill insects inhabiting foods. Often, radiation disinfestation can replace various fumigants, and assures foreign buyers that foods are not infected with non-native and potential harmful insects. However, radiation disinfestation has a drawback: it does not prevent insects from inhibiting products after treatment, unlike fumigants which continue to function after application. Disinfestation usually requires minimal radiation (less than 1 kGy). <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2"> [an error occurred while processing this directive] </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> What is sprout inhibition? </b></font><br> Low dosages of radiation can prevent sprouts from forming on vegetables by interfering with cell division. This process can replace chemicals currently used to inhibit sprout growth. Sprout inhibition has been approved for potatoes and garlic by the United States. Sprout inhibition does not require large dosages of radiation -- typcially less than 1 kGy (sterilization requires at least 44 kGys). <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2"> [an error occurred while processing this directive] </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> Can food irradiation delay ripening? </b></font><br> Yes, low-dose irradiation can delay ripening of some fruits and extend their shelf life. The bacterium that promotes spoilage is also the most susceptible to radiation, thus little radiation is required to delay spoilage. <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2"> [an error occurred while processing this directive] </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> Can irradiation improve physical characteristics of food? </b></font><br> Only in some foods -- such as bread and dehydrated vegetables. Some breads can increase loaf size during irradiation, depending on their composition. Dehydrated vegetables that have been irradiate reconstitute quicker than dehydrated foods that have not undergone irradiation. <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2"> [an error occurred while processing this directive] </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> Are irradiated foods safe to consume? </b></font><br> According to many studies, yes. For additional information on this topic, including forums for user comments, see the Perspective page. <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2"> [an error occurred while processing this directive] </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> What food born illnesses can irradiation prevent? </b></font><br> Depending on dosages, irradiation can destroy many common pathogens. Specifically, irradiation can destroy Escherichia coli (a.k.a. E. coli), Salmonella, and Listeria monocytogenes. However, food irradiation should not be a substitute for good cooking habits -- many food poisonings are the result of improper food handling. <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2"> [an error occurred while processing this directive] </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> What is "proper food handling?" </b></font><br> Proper food handling minimizes the chances of food poisoning. When preparing food, hands and surfaces should be cleaned regularly. Separate foods should remain separate -- do not use tools across various foods (e.g. after using a tool with one food, wash it before using it with another food). Also, foods should be cooked thoroughly and stored properly. <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2"> [an error occurred while processing this directive] </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> What is cold pasteurization? </b></font><br> Cold pasteurization is the consumer name for food irradiation. Irradiation provokes thoughts of radiation, which is not associated with health and wellness. <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2"> [an error occurred while processing this directive] </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> Where has food irradiation been approved? </b></font><br> In the United States, the Food and Drug Administration (FDA) has approved irradiation for fruits, vegetables, poultry, lamb, beef, pork, gains, and spices. Also, the World Health Organization (WHO) has approved irradiation, along with 37 foreign countries to varying degrees. <p><table border=0 align=right cellpadding=1 cellspacing=0 valign=top><tr><td width="3%"></td><td align=right bgcolor="#E7E7E7"><font face="arial,helvetica" size="-2"> [an error occurred while processing this directive] </font></td></tr></table><font face="helvetica,arial" color="#006600" size="-1"><B> How do consumers know if foods have been irradiated? </b></font><br> Federal laws require irradiated food to carry the radura symbol and a message such as "Treated by Irradiation.". A store display might also note that a section contains irradiated food, or by the consumer friendly term "cold pasteurized." </td></tr></table>

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