Irradiated Foods

"The FDA has evaluated the safety of irradiated food for more than 30 years and has found the process to be safe. The World Health Organization (WHO), the Centers for Disease Control and Prevention (CDC), and the U.S. Department of Agriculture (USDA) have also endorsed the safety of irradiated food. The FDA has approved a variety of foods for irradiation in the United States, including beef and pork, crustaceans, fresh fruits and vegetables, lettuce and spinach, poultry, seeds for sprouting, shell eggs, molluscan shellfish, spices, and seasonings. The FDA requires that irradiated foods bear the international symbol for irradiation. Look for the Radura symbol along with the statement “Treated with radiation” or “Treated by irradiation” on the food label. Bulk foods, such as fruits and vegetables, are required to be individually labeled or to have a label next to the sale container. The FDA does not require that individual ingredients in multi-ingredient foods, such as spices, be labeled. Irradiation is not a replacement for proper food handling practices by producers, processors, and consumers. Irradiated foods need to be stored, handled, and cooked in the same way as non-irradiated foods, because they could still become contaminated with disease-causing organisms after irradiation if the rules of basic food safety are not followed."