The Food and Drug Administration (FDA) has okayed the irradiation of lettuce and spinach. Food irradiation is the process of exposing food to ionizing radiation in order to destroy disease causing pathogens, like bacteria and viruses.

However, you can make your voice heard by taking part following this link to the FDA's 30-day comment period.

Irradiating food makes food more dangerous, not safer. Some major concerns with food irradiation include:

-The formation of free radicals, which can set off chain reactions in the body that destroy antioxidants, tear apart cell membranes, and make the body more susceptible to cancer, diabetes, heart disease, liver damage, muscular breakdown and other serious problems.

-Serious health problems in laboratory testing, including, including premature death, fatal internal bleeding, cancer, stillbirths and other reproductive problems, mutations and other genetic damage, organ malfunctions, stunted growth and vitamin deficiencies.

-The creating mutant forms of dangerous bacteria, like E. coli and Salmonella

-Nutrient loss in foods, including the destruction of vitamins and essential fatty acids.

-The formation of carcinogenic chemicals, like benzene and toluene.

-While irradiated lettuce and spinach must be labeled in supermarkets, there are currently no labeling requirements for restaurants serving irradiated produce or other items. Patrons and clients may consume irradiated lettuce and spinach in the future without their knowledge, nor consent.

Make your voice heard! During the 30-Day Comment Period visit
http:www.regulations.gov/fdmspublic/component/main?main=SubmitComment&o=09000064806d2f95

Or visit http:www.organicconsumers.org/irrad/irradiationcomment.htm

According to the ORGANIC CONSUMERS ASSOCIATION, there are many alternatives to irradiation.

Cinnamon is a lethal weapon against E. coli in unpasteurized juice.

Food extracts of highly flavoured foods, including vanilla, cinnamon, pepper and almond, contain compounds that inhibit growth of bacteria. The technology is under investigation at the U.S. Department of Agriculture.

1) Prevention by keeping facilities clean and culling out infested fruits and vegetables

2) Heat treatments

3) Cold treatments (These treatments increase or decrease the temperature of the fruit or vegetable for short periods of time, killing the pests)

4) Controlling the atmospheres of shipping containers (where CO2 or nitrogen is kept high and oxygen is kept low, suffocating pests)

5) Treatment with other toxic chemicals including sulfuryl fluoride methyl iodide, and carbonyl sulphide
Ozone is a very promising alternative to irradiation.

Fruit coating technology from Planet Polymer Technologies Inc. to extend the shelf life of fruit and vegetables and also helps lengthen the growing/harvest season for produce products. It controls the respiration rate of the fruit and is commercially available for mangoes and cantaloupe. In addition, the technology is being tested for papaya, limes avocados, bananas and pineapples.'
For disinfestations of fruit flies: Hot forced air, hot and cold treatments.

Source: www.organicconsumers.org