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Questions and Answers Following Prepublication in the Canada Gazette
This content was archived on June 24, 2013.
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1. What new applications of food irradiation are being considered for Canada?
Health Canada has completed the scientific review of applications to permit the irradiation of ground beef, poultry, shrimp and prawns, and mangoes.
2. Why are these foods being considered for inclusion on the list of foods eligible for irradiation?
Irradiation of these foods presents potential benefits for industry and consumers in enhancing the safety and quality of the products. Food irradiation can improve food safety by killing disease-causing bacteria such as E. coli and Salmonella. It also kills spoilage bacteria, thus resulting in an extended shelf life for foods.
Treatment with ionizing radiation can also improve the quality of foods by controlling insect infestations and microbial contamination after harvesting. This is of particular benefit with foods originating in warmer climates, such as mangoes, where insect infestation and microbial loads become problematic when the food must travel considerable distance before distribution and sale to consumers or for use in manufactured food products.
3. Will irradiation of these foods be mandatory?
No. The listing of these foods would enable food processors to use irradiation if they so choose. The process would remain optional. Use of irradiation will have to be within the amount permitted by the regulations and products will have to be labelled according to regulations for irradiated foods.
4. Why do irradiated foods need to be labelled?
Regarding the labelling of foods which have been irradiated as compared to no requirement for the labelling of Genetically Modified foods: Irradiation of food does cause a change in the food. Foods are irradiated in order to reduce the number of bacteria, extend shelf life, or kill insects. Most irradiated foods look like fresh foods but they have undergone the irradiation process. For these reasons, they must be labelled. Genetic modification is a method of producing the food and does not result in these types of change. A standard committee, established by the Canada General Standards Board (CGSB), has developed a draft Canadian standard for voluntary labelling for method of production (versus for health or safety reasons) for food derived from biotechnology. This voluntary standard will provide criteria for labelling of foods derived from biotechnology and those that are not.
