Healthy Living

with Dr. Madelyn Fernstrom

Keeping Our Food Supply Safe

I'd like to start off 2008 with some real "food for thought." Did you know that nearly 5,000 people die, and more than 300,000 people become sick from eating contaminated food? The news is filled with stories of bacteria-laden meat and produce. While good manufacturing practices are an obvious focus, it is simply not practical to rely on this. The FDA certainly has the interest, but lacks the manpower and funding to do so, except for making sporadic checks. Which leaves us wondering: Is there any way to make the food supply safer right now?

Here are the top-four questions I am asked most often when discussing food-borne illness:

1. What is food irradiation? Food irradiation is the process by which energy is used to kill bacteria (including E. coli) in a variety of foods ranging from meats and poultry to fruits, vegetables and spices. An FDA-approved process, it has been used in the United States since 1972 and has been researched for several decades. Not only does it kill bacteria, but can also extend the shelf life of produce, rendering it less susceptible to spoilage. Contrary to what it sounds like, irradiated food is not radioactive food.
2. Is food irradiation safe? More than 40 years of scientific research show that it is safe. The radiant energy kills the bacteria in the food, but does not touch the food directly. Most people do not know that irradiated wheat flour, spices and potatoes have been available for almost 20 years in the United States. The FDA has approved irradiation for beef, pork, lamb and poultry, fruits and vegetables, grains and spices, both to kill bacteria and to extend the shelf life of foods.
3. Does irradiation change the texture, flavor or nutrient content of foods? The FDA has approved the use of cold sterilization for a variety of foods. While meats and other protein sources show no change in texture or nutrient content, particular fruits and vegetables can show some change in texture (mushiness) and some reduction in nutrient content. Flavor appears to be unaffected. Food irradiation does not cook food.
4. Does this make cooking at home or eating in restaurants safer? While bacterial contamination can be largely reduced by cold sterilization, food-safety rules still apply in handling raw meats and produce. Thorough hand washing after handling raw foods is a must. Avoid mixing raw and cooked meat products with your hands or with knives. Use a disposable cutting surface (a paper plate) or put your cutting board through the dishwasher. Restaurants have their own inspection regulations to ensure healthy food handling. While still a highly controversial topic in the United States, food irradiation, along with clean manufacturing processes and good personal hygiene, can help make the food supply safer.

If you have a health question for Dr. Fernstrom, e-mail her at fernstrom@wqed.org.

Dr. Madelyn H. Fernstrom, Ph.D., C.N.S., is the founder and director of UPMC's Weight Management Center. She is the diet and nutrition editor for NBC's "Today Show" and is the author of The Runner's Diet. Also visit "Health Journal with Dr. Madelyn Fernstrom," a health and wellness blog at iVillage.com.