Both Sides Chime in on Carcass Irradiation Issues

WASHINGTON — In an effort to cut back the incidence of bacteria and pathogens in ground beef, the American Meat Institute presented a petition that would allow the use of low-level irradiation on the surface of beef carcasses as a processing aid to kill E. coli O157:H7 and other pathogens.

The U.S. Department of Agriculture held a Sept. 18 public meeting on the petition that would allow meat processors to use irradiation as a processing aid, which drew a lot of support and opposition. Supporters said it would make beef safer for consumers to eat. But opponents said a single study of the issue, funded by industry dollars, does not prove irradiation used as a processing aid on beef would be safe for consumers — or that it would make the beef safer for consumption.

Participants at the USDA hearing discussed a petition submitted by the American Meat Institute to USDA three years ago. AMI Foundation President Randy Huffman, Ph.D., told attendees at the September meeting that low-dose electron beam carcass irradiation can be an important processing aid to enhance beef safety without becoming an ingredient or additive to the final product.

However, Nancy Donley, president of Safe Tables Our Priority (S.T.O.P), a group that fights foodborne illness, told MEAT&POULTRY the group believes technology can help improve food safety, but has questions about irradiation. "We’re not really pro or anti-irradiation, she said. "But we have some concerns. First, the single supporting study AMI is using to support its petition was funded by beef checkoff dollars. In our view, because of that, the study might not be impartial."

Source: MeatPoultry.com