Irradiated foods
Current controversies
The U.S. Food and Drug Administration's (FDA) announced on August 21, 2008, that spinach and lettuce may be irradiated to reduce foodborne pathogens.
Irradiation destroys vitamins, creates unnatural byproducts (some reportedly can be toxic mutagens) and does not address the real problems of unclean or unhealthy food production systems. For irradiation to be truly effective, meaning a 99.99 percent reduction in pathogens, the quality and crispness of the food item also is significantly compromised.
Organic standards prohibit irradiated ingredients and foods.
For more information, see FDA's new food irradiation follies: Déjà vu again, Goldie Caughlan, PCC's Nutrition Education Manager, Sound Consumer, June 2007.