USDA Approves Irradiation in Meat Plants

Meat plants will soon be able to use irradiation to kill deadly bacteria on raw ground beef, steaks and pork chops, federal regulators said. Meat giants IBP Inc., Cargill Inc. and others are expected to rapidly adopt the technology to curb E. coli, salmonella and other germs. The bacteria can cause diarrhea or cramps in healthy adults and can be fatal to children, the elderly and others with weak immune systems. Irradiated raw meat must be packaged with the international radura symbol prominently displayed so consumers know what they are buying, the U.S. Agriculture Department said. However, labels will not be required for irradiated meat served at restaurants. Irradiation exposes uncooked foods to tiny amounts of electron beams or other radiant energy. The Food and Drug Administration first approved the technology for use with meat in 1997. The USDA then spent two years preparing rules for its use by meat plants. NASA was the first to use irradiation on food to ensure astronauts’ meals were safely preserved.