1986: Spices, herbs, herb teas,
pork, wheat, wheat flour, fruits and vegetables
1992: Poultry
1997: Beef
1999: Refrigerated or frozen raw beef, pork, lamb and poultry
August 1999: An industry coalition asked the FDA to allow irradiation of seeds, sprouts, fresh juices, frozen food, prepared fresh fruits and vegetables, and lunch meats. The FDA has not yet decided.
2000: Eggs in the shell, seeds for sprouting (like alfalfa)
2004: Meat purchased by the National School Lunch Program
Organic Standards prohibit irradiation
National Organic Standards prohibit irradiation in the production of certified organic foods. This means that irradiated foods may not be approved as certified organic.
Food irradiation is a technology meant to reduce disease-causing germs in foods, to stop sprouting (of potatoes or onions, for example) or to extend shelf life. Foods are subjected to one of three technologies using gamma rays, electron beams or X-rays.
During the irradiation process, energy waves are aimed at the food, dislodging electrons from atoms, breaking up molecules and changing them into new electrically charged particles called ions.
Gamma ray technology uses radiation given off by a radioactive substance — either a radioactive form of cobalt (Cobalt 60) or cesium (Cesium 137).
Electron beam technology propels high-energy electrons out of an electron gun. X-ray irradiation is the newest technology, a more powerful version of the machines used to take X-ray pictures.
The U.S. Food and Drug Administration approved the first foods for irradiation in 1986.
Irradiated ingredients and foods are prohibited by the USDA's National Organic Standards.
