The U.S. Food and Drug Administration has granted approval
to use ionizing radiation to reduce harmful bacteria in meat and poultry
products.
The process would also extend the shelf life of meat and
poultry, but the meat industry might not be keen on adopting the technology
because of consumer attitudes.
The FDA decision is its response to a petition filed in
1999.
Canada conducted most of the research and development of
ionizing radiation for foods, but the Atomic Energy Corporation of Canada was
never able to persuade the food manufacturers and processors to use the
technology.
A requirement that irradiated food be labeled was the main
holdup. Most imported spices are irradiated, but not labeled as having had the
treatment, and there is no evidence of consumer concern.
Advocates of irradiation claim it could eliminate harmful
bacteria and therefore be far more effective than any process currently in use
by the meat and poultry industries.
