US food processors have stepped-up their campaign to be allowed irradiate their products, particularly meat, in an effort to eliminate the potentially fatal bug, E coli 0157. Any move to extend its use in Ireland is likely to be strongly resisted in the face of concern about its increased use in food production. World trade influences, however - notably the role of the US as leading global food exporter - would make it difficult, if not impossible, to restrict irradiated food imports if the technique is approved for further use. The move by the National Food Processors' Association (NFPA) coincides with the US government's attempt to strengthen food safety regulations because of increased food poisoning cases, and a recent endorsement of food irradiation by a World Health Organisation (WHO) expert group.
Irradiation - exposing food to low levels of radiation to kill bacteria - is already permitted for poultry, pork, fruits and vegetables in the US. Some imported foods coming into Ireland, notably spices and a number of vegetables, are irradiated at source. It has not been widely used, however, because of consumer wariness, expense and opposition by consumer groups who question its safety.
Last week in Congress, US Agriculture Secretary, Mr Dan Glickman, sought stricter controls in handling and cooking food, particularly meat, but this did not incorporate meat irradiation. The National Food Processors Association, however, called on the US Food and Drug Administration to approve irradiation of beef. It is lobbying Congress to approve irradiation of beef in addition to allowing smaller, less ominous irradiation labels for all foods. "We need to make this food safety tool available for the public," said NFPA spokeswoman, Ms Rhona Applebaum.
Irradiating food to kill micro-organisms is entirely safe, according to an expert group which met last month under the auspices of the WHO and the International Atomic Energy Agency.
"The knowledge of what can and does occur chemically in highdose irradiated foods, which derives from over 50 years of research, tells us that [irradiated] food is safe and wholesome and nutritionally adequate," said Mr Fritz Kaferstein, of WHO's programme of food safety.
Given the "reassuring conclusions", WHO hoped food irradiation would now become more acceptable as a means for improvement of food safety, according to WHO assistant director-general, Mr Fernando Antezana.
Food microbiologist, Dr Mary Upton, of UCD Department of Industrial Microbiology, said the technique was effective in killing E coli, Salmonella and Camplyobacter bacteria, responsible for the vast majority of food poisoning. Its success with high fat foods, including red meat, was not as obvious because of the generation of off-flavours.
This meant irradiation of a wide range of foods was not going to be acceptable to Irish consumers. "It's nothing to with food safety. It is simply related to aesthetics and flavour."
Dr Upton confirmed that acceptability hinged on consumer perception of safety - though this was not in question - and the issue of off-flavour in high fat foods. Cost was also a factor for processors. There was no push in Ireland to extend its use though it was possible that some might feel it should be used in poultry production.
Irradiation of poultry is banned by the Department of Agriculture. This is the only product in Ireland subject to an irradiation ban by statutory instrument.
