Starting this month, irradiated meats will be featured in many U.S. school lunch programs.1

Food manufacturers in the United States are currently allowed to irradiate raw meat and poultry to control microbial pathogens and began marketing irradiated beef products in mid-2000.2

However, according to Dr. Samuel Epstein M.D., Professor Emeritus Environmental and Occupational Medicine, University of Illinois at Chicago School of Public Health, consumers are wary of irradiated food, and with good reason.

Dr. Epstein explains that irradiated meat is a very different product from cooked meat, and that the ionizing radiation used during this process significantly alters the chemical make-up of the meat.

These changes include elevated levels of the carcinogenic chemical benzene, and also the production of unique new chemicals, known as radiolytic products—some of which have been implicated as carcinogens.

Additionally, he asserts that irradiated food can induce genetic damage in a wide range of studies, including tests on malnourished children by India's National Institute of Nutrition.

Several years ago, consumers fought hard to prevent the U.S.D.A. from allowing irradiation of organic foods.

If you, as a parent, are concerned about irradiated meats being served to your child, inquire whether your school receives U.S.D.A. reimbursement, and ask for organic options to irradiated food.

In the shorter term, you may wish to pack a healthy, organic lunch for your child. For 20 Simple and Healthy Lunch Ideas, contact Kiki Powers at kiki@aboutnhs.com.

References

1 "Schools to Be Allowed to Serve Irradiated Meat," Associated Press in New York Times, 10/27/02

2 Frenzen PD, et al. Consumer acceptance of irradiated meat and poultry in the United States. J Food Prot 2001 Dec;64(12):2020