Food Irradiation: Available Research Indicates that Benefits Outweigh Risks

摘要

In the United States, the Food and Drug Administration (FDA) has primaryregulatory responsibility for ensuring the safe use of irradiation on all foods. At the same time, USDA's Food Safety and Inspection Service is responsible for the lawful processing of meat, poultry, and some egg products, including the irradiation of such products. Hence the two agencies have overlapping responsibilities for ensuring the safety of certain irradiated foods. Final approval for the irradiation of meat (including ground beef) took effect in February 2000. This action has heightened interest in using irradiation to reduce foodborne pathogens. Ground beef poses particular food safety concerns because the grinding process can spread pathogens present on the meat's surface throughout the product. While federal food safety agencies have approved irradiation as safe for a variety of foods, concerns about the safety of these foods (such as toxicity and reduced nutritional quality), the impact of the irradiation process on worker safety and the environment, and consumers' willingness to purchase irradiated foods have limited their availability in the United States. In response to these concerns, you asked that we determine (1) the extent and the purposes for which food irradiation is being used in the United States and (2) the scientifically supported benefits and risks of food irradiation.