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CNN investigative report is clear about role of irradiation in protecting America's ready-to-eat produce supply

In a 60-minute report aired this weekend that probed the uncertainty and frustration surrounding the increasingly frequent food-borne illnesses associated with fresh produce in the U.S., CNN Chief Medical Correspondent, Dr. Sanjay Gupta, and a panel of industry, legal and governmental experts were clear about one thing:

The processes that are currently used for preparing fresh-packed vegetables are not fully effective in killing harmful bacteria. Washing—with tap water, chlorine, or commercial vegetable washes—all reduce bacteria, but they don't wipe it out. Only cooking can do that.

Even the tiniest bit of bacteria can be volatile. "Think about it this way," Gupta says. "If you had even a pinpoint's worth of E. coli 0157-H7 nestled in the spores of spinach leaves, and it's chopped and mixed with other spinach, that tiny bit of E. coli can end up in batch after batch of bagged spinach."

But there is hope on the horizon. "There is one process that kills bacteria without cooking—irradiation," Gupta pointed out after nearly 45 minutes of examining the obstacles and shortcomings associated with traditional decontamination methods. Currently approved by the FDA in low doses to prevent sprouting and kill insects in fresh produce, irradiation is under consideration at high enough doses to kill virtually all the bacteria.

But does irradiation damage the taste and texture of the product?, Gupta wondered, citing such concerns from a food safety scientist. "We decided to put irradiation to an admittedly unscientific taste test at Sterigenics International, a company that sterilizes medical supplies, food products and packaging," Gupta explained to his worldwide television audience.

The result: In an on-camera taste test comparing regular bagged spinach with spinach irradiated at the FDA approved dose and a sample irradiated at a dose high enough to kill all bacteria—a dose not yet approved by the FDA, as Gupta was quick to point out—the tester could detect no difference—no visual difference, and no taste difference.

Juan Segovia, Director of National Accounts for Sterigenics Food Safety led the CNN team on a tour of the Tustin, CA food safety operation, and explained the mechanism of action of the irradiation. "Irradiation disrupts the DNA of the bacteria. If you disrupt enough of it, the bacteria die. There's no residue. There's no radioactive material on the product. It hasn't changed anything. The product is safe. Nutritious. Irradiation is a totally safe, totally effective process."