Irradiation of beef: another option for consumers

Public acceptance gains, product availability expands

by Charlene Schuster, Executive Director, Montana Beef Council

As part of the Beef Checkoff Program's continued focus on maintaining a safe beef supply in the U.S., it has pursued research about consumer attitudes and acceptance of beef irradiation. And while acceptance of irradiation has increased significantly of late, many consumers made it clear that they need more information about the process before they issue their final verdict. With that in mind, the purpose of this piece is simply to provide information about irradiation, not to support or oppose the practice.

Background: What is irradiation?

Food irradiation is not a new process, as patent applications date back 100 years. But a couple of major beef recalls by restaurant chains in the 1990s reinforced food safety's position among the top priorities for the beef industry and helped bring the irradiation option to the fore. The largest U.S. ground beef recall in history occurred in August 1997, when a 0157:H7 contamination forced Nebraska-based Hudson Foods out of business. Just four months later, irradiation of beef products gained FDA approval.

Electronic irradiation uses a simple beam of electricity to kill food pathogens. Food irradiation exposes foods to a radiant energy source, primarily electron beams or gamma rays. The process reduces or kills bacteria and other pathogenic organisms and increases the shelf life, quality and safety of foods. Other forms of radiant energy include heat, light, ultra-violet light, x-ray, and microwave.

Foods treated with irradiation must be labeled as "treated by or with irradiation" and must carry radura, the international symbol for irradiation. Irradiation is often referred to as "cold pasteurization" by the food industry. Some feel that the term "cold pasteurization" is more consumer-friendly than "irradiation" and that it provides a better description of food irradiation.

How does the process work?

The processes most likely to be used for irradiating meat are electron beam or gamma ray irradiation. These technologies are proven to be safe and do not affect the characteristics of meat at low dose levels (a maximum of 4.5 kGy for refrigerated and 7.0 kGy for frozen meats).

The level of energy used for food irradiation affects only living organisms, such as bacteria and insects. During irradiation, the food never comes into contact with the radioactive source. Therefore, no radioactive energy waves or residues are retained in the food. Commercial spices used as ingredients in ready-to-eat foods, for example, have been irradiated for over a decade to kill pests and other contaminants. Of course, the real pioneers are our astronauts, who have been eating irradiated food since 1972.

Keep in mind that irradiation complements --not replaces-- other food safety procedures at all points in the food system, from cattlemen to consumers.

Who's using irradiated beef products?

In less than three years, the availability of irradiated ground beef has expanded from a handful of stores in the Minneapolis area to about 4,000 supermarkets and hundreds of restaurants nationwide.

Schwan's, a major home-delivery food service, and Omaha Steaks, a mail-order marketer of premium beef products, were among the first to market irradiated ground beef nationwide. And in May 2002, New York-based Wegmans, which operates 64 stores in New York, New Jersey and Pennsylvania, became the country's first retailer to put its brand on irradiated ground beef instead of simply offering a generic product. Since then, more than two dozen retail chains have followed that lead by adding fresh irradiated ground beef to their shelves.

Cargill's Excel Division has been marketing frozen and fresh irradiated ground beef for about two years, and in September 2002, Tyson's IBP Division introduced five different irradiated ground beef products that now are being marketed by retailers nationwide. Foodservice establishments also are becoming increasingly interested in food irradiation. International Dairy Queen was the first fast-food chain in the nation to use electronic irradiation on its hamburger patties. Currently, more than 100 Dairy Queen franchises offer irradiated ground beef.

Beef: Questions & Answers is a joint project between MSU Extension and the Montana Beef Council. This column informs producers about current consumer education, promotion and research projects funded through the $1 per head checkoff. For more information, contact the Montana Beef Council at (406) 442-5111 or at beefcncl@mt.net

Return to regular view	Text-only	Updated: 08/29/2006