Companies Mull Cost, Effectiveness of Irradiation

Even though the U.S. Food and Drug Administration approved the use of irradiation for fresh spinach and iceberg lettuce to combat pathogens such as E. coli and salmonella, there still is industry and consumer resistance because of cost and its perceived effectiveness.

After a 2006 E. coli outbreak linked to fresh spinach sold under its label, Monterey, Calif.-based Dole Fresh Vegetables Inc. is in no rush to adopt the technology.

“As with all technologies having to do with improving the safety of product, it’s one of several areas that we’re looking into,” said Ray De Riggi, president. “The one problem that has been with irradiation is that it had a tendency to destroy the product, but evidently as this technology advances that’s not as true as it was in the past.”

Michael Solomon, president and chief executive officer of Irwindale, Calif.-based Ready Pac Foods Inc., said by e-mail, “With respect to the FDA announcement on the approval of irradiation for lettuce and spinach, we are in support of any development that helps to improve food safety for consumers.”

Christine Bruhn, director of the center for consumer research at the University of California-Davis, said she was both pleased and disappointed in FDA’s decision.

“I’m pleased for public health that this option is now available, but I’m disappointed that it is limited to iceberg lettuce and spinach,” she said. “I would have liked to see all lettuce covered, as well as basil, cilantro, parsley and green onions because all have been implicated in foodborne illnesses.”

Source: The Packer