Creators Syndicate

FIGHT BACK!  BY DAVID HOROWITZ 

Irradiation on the Front Burner 
         
        The controversy over treating food with radiation to  kill
pests and bacteria has simmered in Washington and in  state
legislatures for several years. Now, a report by a  panel of medical
experts has brought the issue to the front  pages again. 
        What concerns the panel are the continuing outbreaks of  E.
coli bacteria poisoning -- there were 16 major incidents  last year and
at least 11 more this year. These experts  believe that irradiating at
least some ground beef would  prevent many of the 10,000-to-20,000 E.
coli cases reported  each year in this country without affecting the
meat's  quality. 
        The Food and Drug Administration approved irradiation  for
poultry in 1990, but processors tended to shy away from  the process
because of public concerns about the safety of  the treated meat.
Groups like the Coalition to Stop Food  Irradiation and the Foundation
of Economic Trends believe  that radiation destroys essential nutrients
in treated foods  and creates chemical byproducts in the food that have
never  been tested for safety. These groups say they will oppose any 
plan to irradiate the nation's hamburger supply. 
        Exposing food to radiation does not make the food itself 
radioactive. But it does kill many of the pests and micro- organisms
found in meats, prepared foods, fresh fruits and  vegetables. The FDA
says the safety of food irradiation has  been entirely misrepresented
and that the process and the  plants that use it meet all possible
safety standards.  "Irradiation of food poses no safety hazard to
consumers,"  says FDA spokeswoman Rosario Quintanilla. "The Food and
Drug  Administration has looked at food irradiation for 25 years  and
found that there is no reason to be concerned with  irradiation of food
products." 
        The continuing outbreaks of E. coli poisoning has given  the
irradiation issue new urgency. This particular strain of  bacteria is
especially dangerous. In most people, it causes  cramps and diarrhea.
But roughly 10 percent of victims will  develop more serious
repurcussions, including anemia, kidney  failure, brain damage,
seizures and death. The bacteria does  not respond to antibiotics, so
prevention is the primary  means of controlling its spread. 
        Irradiation does not offer complete protection against 
bacterial infection. But neither do current meat inspection 
procedures. Inspectors check slaughtered beef carcasses  visually for
signs of contamination, but they cannot test  them for the presence of
harmful bacteria. Irradiation could  kill unseen bacteria before the
meat goes to market. 
        But even if the FDA approves the irradiation of beef, it  would
not mean that every piece of hamburger would be treated  before sale.
Irradiated meat would be clearly marked with an  international symbol
-- a dot over two leaves surrounded by a  broken circle -- indicating
that the food has been subjected  to radiation treatment. That way,
shoppers could decide for  themselves if they want the treated or
untreated meat. 
        If you have any questions or comments, please write to  David
Horowitz in the Consumer Forum+ (go FIGHTBACK). COPYRIGHT 1994 CREATORS
SYNDICATE, INC.