a SLACK Incorporated newspaper
March 1999
WASHINGTON, D.C. - Providing industry with another tool to improve food safety, Agriculture Secretary Dan Glickman recently announced that the Department of Agriculture (USDA) will allow the irradiation of raw meat and raw meat products.
"When it comes to food safety, there is no silver bullet," Glickman said. "But, used in conjunction with other science-based prevention efforts, irradiation can provide consumers with an added measure of protection."
Food irradiation uses radiant energy to reduce or eliminate potentially dangerous microorganisms on meat and poultry.
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The Food and Drug Administration (FDA) determined in December 1997 that use of irradiation technology on raw meat is safe. Irradiation is currently the only known method to eliminate completely Escherichia coli O157:H7 in raw meat. The technology can also significantly reduce levels of Listeria, Salmonella and Campylobacter on raw products.
Under USDA's proposed rule, radiation would be permitted to treat refrigerated or frozen uncooked meat and some meat products. No plant would be required to use irradiation.
Ensuring consumer choice, the rule requires that irradiated meat and meat products bear the radura symbol and a statement indicating that the product was treated by irradiation. For unpackaged meat products, the statement and logo must be conspicuously displayed to purchasers.
The rule also simplifies poultry irradiation regulations, approved in 1992, making them as consistent as possible with the proposed regulations for the irradiation of raw meat and meat products. For example, currently only packaged poultry can be irradiated. In a change, the USDA will now allow the irradiation of raw poultry product before packaging as well as chicken carcasses.
Irradiated raw poultry and meat could be used to manufacture other products, like sausage or bologna.
Food irradiation is nothing new in the food industry. The World Health Organization and the International Atomic Energy Commission endorsed the safety measure more than 20 years ago. Most recently, the American Medical Association and the American Dietetic Association have also accepted this process as a food safety measure.
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| Campylobacteriosis (Campylobacter) | ||
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Cause Raw or undercooked |
Symptoms Diarrhea, cramping, abdiominal pain, fever, can be asymptomatic |
Treatment Maintain fluid balance |
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| Escherichia coli | ||
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Cause undercooked ground beef; raw vegetables; milk |
Symptoms Diarrhea to bloody diarrhea; can progress to hemolytic uremic sydrome; can be asymptomatic |
Treatment No specific treatment, avoid antidiarrheal agents |
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| Listeriosis (Listeria monocytogenes) | ||
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Cause meat and lunch meats, vegetables and dairy products |
Symptoms Fever, muscle aches, GI symptoms; can progress to CNS symptoms; can cause to miscarriage, premature delivery and still birth |
Treatment Antibiotics |
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| Salmonellosis (Salmonella) | ||
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Cause Contaminated meat, vegetables, dairy. Human transmission occurs |
Symptoms Diarrhea, fever and cramping; can cause bloodstream infection |
Treatment Usually resolve on their own; may require rehydration. |
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