What is the precautionary principle in relation to irradiated food?
Experiments with the irradiation of food began in 1916, just five years after the discovery and isolation of radium. The first interest in large scale radiation-sterilization of food was the U.S. military in the 1950s. Now, commercial food is routinely irradiated around the world to increase its shelf life. Many people -- including many scientists -- have warned that this practice is not as safe as advertised.
Radiomimesis
Irradiated food is not radioactive. It is radiomimetic. That means the changes produced in irradiated food can make the food damage DNA the same way as radiation, although the food itself is not radioactive. This distinction has been used by proponents of irradiation to suggest that, because the food is not rendered radioactive, there is no danger. George L. Tritsch, PhD, a cancer research specialist, testified before Congress in 1987 about the mutagenic effects of irradiated food on children, mice and flies. Children developed blood abnormalities. Mice developed grossly oversized hearts. Flies had mutated or dead offspring.
Occupational Safety
Workers employed by food irradiation facilities are endangered by the materials used to irradiate food. Since 1974, 54 accidents have been recorded by the Nuclear Regulatory Commission (NRC) at 132 irradiation facilities. Because the NRC has no authority over many facilities, most observers believe this number is low. Workers are at risk from equipment malfunction, leaks and mishaps during transportation, installation and replacement.
Radiolytic Changes
Changes produced in irradiated food by the process of irradiation are potentially harmful. These changes are called radiolytic changes, and the substances formed in the process of radiation are called radiolytic products. Radiolytic products in irradiated food include elevated levels of benzene, formaldehyde and formic acid. Benzene is a confirmed carcinogen. Radiation also destroys nutrients, including vitamin A, B vitamins, vitamins C, E and K, as well as folic acid.
Precautionary Principle
Unknown dangers are as important as known dangers. Food irradiation, like many other technologies, has been employed without a full understanding of its long-term effects. Some scientists have become very concerned about the environmental damage of many modern practices that were widely used before they were well-understood. These scientists suggest that public policy adopt the precautionary principle. The precautionary principle does not put the burden of proof on critics of a practice to show that it is harmful; instead, the precautionary principle states that "where an activity raises threats of harm to the environment or human health, precautionary measures should be taken even if some cause and effect relationships are not fully established scientifically."
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