by Long Island Attorney Paul A. Lauto, Esq.
In an effort to extend shelf-life and combat food contamination, the majority of our foods undergo the controversial process of irradiation before reaching market. Foods that are radiated include but are not limited to meats, fruits, vegetables, spices and breads. While the radiation process helps kill off harmful bacteria, it also destroys much of the food's vitamins and beneficial phytonutrients. Purportedly, it also is capable of altering the genetics of the food.
Instead of addressing the cause of meat and poultry contamination, the FDA, upon petition by the USDA, has decided simply to increase the levels of allowable food radiation used. Specifically, 21 CFR Part 179 has been amended effective November 30, 2012, increasing acceptable radiation levels from 3.0 kilograys (kGy) to 4.5 kGy. In addition, currently there is no law or requirement in place to compel the proper labeling of irradiated foods.
See the full details in our latest Scales of Justice blog at www.liattorney.com/scales-of-justice.html.
