Irradiation is the process of exposing foods--including spices, fresh
fruits and vegetables, meats, and poultry--to gamma rays, X-rays, or
electrons to kill harmful micro-organisms and insect larvae
(LAR-vuh) without having to use chemicals or preservatives. Proponents believe the process saves the
consumer money and prolongs a food's shelf life. Opponents claim that
vitamins are destroyed, and that flavor, texture, and color are changed
in irradiated food. They also fear that micro-organisms that are
resistant to radiation may develop, and that irradiated meat doesn't
smell when it goes bad, so you won't know it. Since 1986, the F-D-A
has required that food treated with irradiation be labeled to notify
consumers of that fact, with the label including a special logo. Foods
that aren't irradiated, but contain irradiated ingredients such as spices,
aren't required to have a label.
