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Ask HN: Why isn't radiation used to sterilize raw foods (like sashimi, eggs)?

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Ask HN: Why isn't radiation used to sterilize raw foods (like sashimi, eggs)?

#1

Post by apatheticonion »

In an effort to avoid food poisoning from the more persistent pathogens (like salmonella, e.coli, and other such stomach-acid-surviving bugs), why aren't short bursts of radiation used to sterilize raw foods?

We go to great lengths to ensure a safe food supply, like processors washing chicken in bleach, washing eggs and massive doses of antibiotics. Despite these efforts, outbreaks are not uncommon. Even vegetables like bean sprouts and onions are commonly associated with outbreaks.

Made me wonder, why don't we just blast food with a short burst of radiation before/after packing?

Or if it is used, why isn't it more common?

Re: Ask HN: Why isn't radiation used to sterilize raw foods (like sashimi, eggs)?

#7

Post by oshirisuki »

just speculation on my part (and an opinion, I don't know about you, but even if someone says it's safe to eat irradiated food, I would strongly prefer not to eat it)

I would imagine is difficult to avoid irradiating other things while in the process of irradiating food, also NIMBY probably? I don't think the FDA is trustworthy enough for everyone, so even if they say that it's safe, I think many people would prefer non-irradiated food, to the point of it not being worth it for companies to irradiate it

Re: Ask HN: Why isn't radiation used to sterilize raw foods (like sashimi, eggs)?

#8

Post by retrac »

It is used, particularly with spices and fresh fruit, but sporadically for all kinds of food. As for why it's not universal:

There are some concerns about radiochemical effects, mostly regarding nutritional degradation, with extremely high doses such as might be used to sterilize raw meat for storage at room temperature.

While I can't source this now that I'm looking for it, I vaguely recall reading a survey about food irradiation acceptance; about half the respondents thought that irradiating food made it radioactive. There's much public apprehension, and confusion, with anything involving the word radation.

Similarly with public acceptance, one of the biggest reasons to use it would be to reduce the need for refrigeration. But consumer preference and familiarity makes it difficult to accept things like dairy that isn't refrigerated. UHT milk is available in my country but almost unknown. Even the UHT milk is sold refrigerated! I've suggested it to others before, such as for lack of refrigeration when camping. The reaction was ew, is that safe? Doesn't it need to be refrigerated? Hard to overcome that.

Re: Ask HN: Why isn't radiation used to sterilize raw foods (like sashimi, eggs)?

#9

Post by version_five »

toomuchtodo wrote: post #5

https://www.scientificamerican.com/article/food-irradiation-...

Thanks for posting that, it's very interesting.

While I think it's a solvable problem, I take the point that nobody wants irradiation to be substitute for poor hygiene conditions during food production

Re: Ask HN: Why isn't radiation used to sterilize raw foods (like sashimi, eggs)?

#10

Post by TheRealPomax »

Because as much as the ads yell about disinfecting, very little actually needs disinfecting in order to be safe for you.

And of course eggs are their own special story. They already come with a protective coating. The US and Canada just washes it off, actually making the eggs _less_ safe, necessitating refrigeration.

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