Food irradiation, first approved in 1987 by the FDA to kill microorganisms and insects in raw foods, exposes food to streams of gamma
radiation produced by recycled cobalt-60 and cesium-137. Doses of radiation allowed range from 1 kilo-Gray (eqivalent to 30 million
chest x-rays) on fresh fruits and 30 kilo-Grays on herbs and spices. This process does not create radioactivity, but it does
create chemical substances that are not naturally present in raw foods. hese new substances, called radiolytic products or
unique radiolytic products, might be present in amounts that may or may not have long term impact on health. Studies in
regards to this have yet to be conducted. Familiar radiolytic products include formaldehyde, benzene and peroxide.
Norm Morrissette