What happens when you eat irradiated food? I'm afraid; fear

Because irradiated food is safe, eating irradiated food is completely fine.

1. Irradiated food has no radioactive material pollution and secondary radioactive material generation.

Because the radiation dose of irradiated food is not enough to induce radioactive substances in food, there is no problem of inducing radioactive substances in irradiated food, that is, it is not enough to cause secondary radioactivity in irradiated food; In addition, food irradiation is external irradiation, and food does not directly contact the radiation source, so food will not be contaminated by radioactive substances, and there will be no radioactive substances left.

2. Generation of non-toxic substances

In a large number of animal experiments done so far, even experimental animals fed with 50kGy of various foods have never been found to cause acute poisoning and chronic poisoning in experimental animals, nor have they found any cancer lesions caused by this. 1977 The World Food Irradiation Advisory Group clearly declared that irradiated food is a physical processing method and there is no chemical pollution.

3. There is no risk of microbial variation.

The biological safety of food irradiation processing is no different from other existing food processing methods. Some microorganisms with strong radiation tolerance have been studied for many times on their natural radiation tolerance and the possible consequences of resurrection after irradiation, which proves that these organisms have not produced new health hazards and environmental hazards.

In a word, after irradiation, microorganisms will not increase their pathogenicity and toxin formation, nor will they induce their resistance. 1980, JECFI expert meeting thinks that there is no problem in microbiology and nutrition, and toxicity test is not needed, so it can be regarded as "recommended acceptance".

4. It has little destructive power to nutrients.

1999 10 FAO/IAEA/ WHO issued the conclusion that there is no need to set a higher upper dose limit, and pointed out that irradiated food in any dose range that can be achieved by current technology is safe and nutritious. Through scientific detection and analysis, the loss of food nutrients after different doses of treatment is as follows:

Low dose (

Medium dose (1- 10kGy): some vitamins may be lost;

High dose (10-50 Gy): By taking measures to inhibit indirect radiation (low temperature, vacuum, adding free radical receptors, etc.), the nutritional value has not been greatly reduced. ), and vitamins sensitive to radiation such as vitamin E and vitamin Bl have been lost.

Extended data

The radiation phenomenon was discovered in 1895 (German experimental physicist, Roentgen), but it was not until 192 1 that Trichinella spiralis in meat was killed by X-rays and patented. In the 1940s, the US military authorities began to study and solve the problem of military food supply.

From 65438 to 0976, FAO/ WHO /IAEA (FAO, WHO and IAEA) held an international conference on irradiated food in Geneva, and discussed and evaluated the safety of irradiated food.

In the document 1980, the FAO/WHO/IAEA Joint Expert Committee determined that any irradiated food with a total average dose not exceeding 10KGy was safe and had no toxic harm according to long-term toxicology, nutrition and microbiology data and radiochemical analysis results.

1999, the Joint Expert Committee of IAEA/FAO/ WHO formally proposed that there is no need to set a higher dose ceiling, and irradiated food in any dose range that can be achieved by current technology is safe and nutritious.

Newfield Product Incorporation is the first commercial food irradiation factory in the world, which opened in Tampa, Florida, USA on 199 1, specializing in potato irradiation, with the irradiation source of 60Co. Since then, many countries in the world have conducted research on various food irradiation treatments, and successively established irradiation stations.

By May 2003, the governments of 52 countries and regions in the world had approved more than 100 kinds of irradiated foods and more than 660 hygienic standards for irradiated foods, among which the United States approved more than 50 batches of 10 hygienic standards for irradiated foods. Britain has approved eight batches of hygienic standards for irradiated food. France has approved 2 1 batch of irradiated food.

The Scientific Committee of the European Union (CEC) supported the announcement JECFI 1980. Belgium, Norway, the Netherlands, Denmark, Finland and other countries approved the hygienic standards for a large number of irradiated foods in the 1980s. Potatoes, onions, garlic, frozen shrimps, condiments and other 10 varieties have been commercialized and achieved remarkable economic and social benefits.

On the basis of experiments and safety assessment, FDA has approved that some foods can be irradiated, and beef sauce in fast food restaurants is a typical example of food irradiation commercialization. The International Atomic Energy Agency also has a large number of safety documents recommending food irradiation technologies around the world.

References:

Sichuan Provincial People's Government-Irradiated food is safe