FDA to Allow Ionization of Spinach and Lettuce

The Food and Drug Administration has approved the use of radiationdefine treatment for spinach and lettuce. They are of the view that this technique helps to control harmful bacteria and other pathogens.

FDA said on Thursday that the ionization process makes the leafy green vegetables last longer thereby giving them a greater shelf-life. This in turn is beneficial for both retailers as well as consumers.

The approval has come in the wake of recent outbreaks of E.coli, which were related to spinach and lettuce sold in grocery stores and served at various restaurants.

Earlier outbreaks of the lethal bacteria had led to sickening in dozens of consumers. In many cases, some even had to be hospitalized. In extreme cases, patients developed kidney failure.

Grocery Manufacturers Association (GMA) spokesman Brian Kennedy said, “In the aftermath of the recent outbreaks, FDA wanted to fast track an important tool to help industry improve the safety of fresh produce.” In the past too, similar outbreaks have affected a variety of products including Salmonella contamination in hot peppers from Mexico.

Earlier too, industry groups tried to get the approval from FDA to clear a wide variety of foods. These foods included meats. But FDA spokeswoman Stephanie Kwisnek said the agency has taken a final decision now on spinach and lettuce because it has finished reviewing all the necessary data. But FDA’s review of other food is still in progress.

Meat, poultry, spices and mollucan shellfish such as oysters, mussels and clams have already been approved by the agency for radiationdefine treatment. The Grocery Manufacturers Association (GMA), in a statement, said the radiation helps to improve produce safety.

According to the US Center for Disease Control and Prevention, about 70 million cases of E.coli and other types of food poisoning occur each year. The FDA said that spinach and lettuce are more susceptible to being attacked by the bacteria because their textured leaves are ideal for pests to survive. Another reason being, they are usually eaten raw.

But it is still unclear if food manufacturers or retailers would immediately start using this technology because costs and consumer reactions are two factors which need to be considered.