As has been widely reported, the FDA recently announced that it has approved irradiation processes for some produce in order to protect it from micro-organisms such as E. coli and salmonella. While this announcement focuses on raw spinach and iceberg lettuce, the FDA already allows irradiation on a few other products, such as spices, red meat, poultry and shellfish.  The FDA report states that the objective is to "make fresh iceberg lettuce and fresh spinach safer and last longer without spoiling."

Low voltage electron beams are an effective source of energy for delivering this type of energy at high speeds.  In fact, while virtually all of the recent discussion envisions shipping food to a contract irradiation facility, low voltage electron beam processing could be done anywhere - at the farm, at a distribution center, or at a local warehouse.  With estimates of nearly 25% of America's food going to waste each year, effective, safe, and cost efficient solutions for reducing food waste warrant further research.

While we see a huge potential for low voltage electron beams to help make the food supply safer and to increase the shelf life of many perishable foods, as we have discussed in the past, we recognize and agree that many consumers have concerns and want to be able to make the choice whether or not to eat irradiated foods.  

We don't pretend to be experts on food irradiation, however we do believe in having the safest food supply possible and that any safe approach to lowering the costs of fresh, healthy foods is something that warrants attention from producers, researchers, the government, and consumers. 

We would be glad to collaborate on food safety and shelf life extension research - please contact us.