Food irradiation is the treatment of food with high doses of ionising radiation.

Poultry, red meat, seafood, dried herbs and spices, certain fruit and vegetables, cereals and grains are exposed to electron beams, X-rays or gamma rays.

This process is used to delay the ripening of fruit, inhibit the sprouting of vegetables and kill bacteria and insects.

According to the Food Standards Agency, the practice is safe and irradiation does not make food radioactive, because it does not come into direct contact with the source of radiation. However, the Food Commission has pointed out that the irradiation of food can destroy essential vitamins and creates by-products in food which might be potentially harmful.

Possibly due to overwhelming public opposition and the costs involved, the majority of plans to irradiate foods have thankfully been dropped by the EU and only correctly labelled irradiated herbs, spices or vegetable seasonings are permitted.

By law, such products need to carry the label "irradiated" or "treated with ionising radiation".

Although the EU has resisted irradiation in most foods, the United States and some other countries have approved it.

In America, irradiated food is identified by the green, flower-like international symbol for irradiation.

The truth, however, is that there is nothing flower-like about this new processing technology. If all bacteria in the food are destroyed by electron beams and gamma rays, it's likely these also destroy the vital essence of food itself.

In my view, the symbol of a flower is grossly inappropriate, since the food becomes devoid of all life. Vegetables can sit on shop shelves for long periods without sprouting or rotting and are better for the profits of producers than the long-term health of consumers. There is also concern that food irradiation might cover up poor hygiene practices and encourage food producers to lower food safety standards. If food is irradiated, why bother with basic hygiene?

It's almost certain that the irradiation industry and some international bodies will continue to try to pressurise Europe into relaxing food irradiation laws. There is, however, likely to be widespread opposition as irradiation poses a variety of risks and is highly unpopular with consumers.

If you are concerned about this issue, you can write to your MP or MEP.

I find it strangely ironic that herbs and spices, used for centuries to preserve and protect our food are now the first to be irradiated.

Martina is a qualified nutritional therapist and works at the Crescent Clinic of Complementary Medicine
and the Dolphin House Clinic, both in Brighton. Call 01273 324790 or visit www.thehealthbank.co.uk If you have a question for Martina, write to her at Features Department, The Argus, Argus House, Crowhurst Road, Brighton BN1 8AR or email features@theargus.co.uk