"COLD PASTEURIZATION"
The American food industry got the green light to avoid using the word "irradiation" on labels. Instead, the Food and Drug Administration says words such as "cold pasteurization" are all right.
Irradiation exposes food to low doses of electrons or gamma rays to destroy bacteria, such as E. coli and salmonella, in food. It has been approved for use on raw chicken and beef, spices and dried seasonings.
Food producers have long complained that the public will be scared off by the word "irradiated." They add consumers will be confused by the current rules which require irradiated foods to be labelled "treated with irradiation" or "treated by radiation."
In addition, the product must bear the symbol, called a radura, which looks like green petals in a broken circle. Food companies say consumers will think it's a warning. Critics say using different language is a way to hide what actually happens to the food.
Some environmental and consumer groups are against the process. They fear irradiating food products will have health effects. Studies suggest the process may deplete vitamins, A, E and K and can deposit carcinogens in their place.
When a piece of meat is zapped with ten kilorays or radiation beams, the surge of energy is equal in power to 150 million chest X-rays. Proponents say the process is a powerful tool that will reduce disease in food. They say there are no effects on the taste, quality or safety of the food.
More than 40 countries such as France, Israel and Russia have given approval for over 60 food products to be irradiated. Health Canada is poised to approve irradiation of red meat and poultry.
Some foods are already approved for irradiation in Canada: spices, flour and onions and potatoes to prevent sprouting. There doesn't appear to be a move to change the labelling guidelines in Canada. Products will have the words "treated by irradiation" stamped on them.
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