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Chelsea Green Blog

I scream, you scream, we all scream for food irradiation!

Well, no we really don’t scream for that. But, apparently the USDA and their pals at the American Chemistry Society think we do.

According to the folks at Natural News, who have a great article on the topic, USDA researchers conducted a study to see what worked best to kill bacteria on leafy greens like spinach. Here’s a snippet from the Natural News feature:

To conduct the study, they bathed spinach a solution contaminated with bacteria. Then, they tried to remove the bacteria using three methods: Washing, chemical spraying and irradiation. Not surprisingly, only the irradiation killed nearly 100 percent of the bacterial colonies. That’s because radiation sterilizes both the bacteria and the vegetable leaves, effectively killing the plant and destroying much of its nutritional value while it kills the bacteria.

The USDA claims this is a huge success. By using radiation on all fresh produce, they claim, the number of food-borne illness outbreaks that happen each year could be substantially reduced. It all makes sense until you realize that by destroying the nutritional value of all fresh produce sold in the United States, an irradiation policy would greatly increase the number of people killed by infections and chronic diseases that are prevented by the natural medicines found in fresh produce!

Click here for the full story.


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Happy Holidays from Chelsea Green Publishing!

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