Irradiation: A Food Safety Step
America has one of the safest food supplies in the world.
Irradiation is one more important tool to ensuring the safety of our
food. Today, many supermarkets are offering irradiated ground beef
as a choice for consumers.
Irradiation sometimes is referred to as “cold
pasteurization.” This process is
like the process used to ensure the safety of milk, but does not use heat.
During irradiation, food is briefly exposed to short bursts of energy,
such as electron beams, to help control bacteria and other organisms like E.coli
0157:H7 that could cause foodborne illnesses.
Is Irradiation
SAFE?
YES. Over the
past 40 years, national food authorities, including the Food and Drug
Administration (FDA), have extensively evaluated irradiation and have determined
that it is safe and effective. Irradiation
has been approved for wheat, flour, spices, and fresh fruits and vegetables in
the United States. It was approved
for pork in 1985, poultry in 1990 and beef in 1997.
In addition, most major health and safety organizations have endorsed
irradiation.
The only irradiated beef products currently available at supermarkets are fresh
or frozen ground beef and fresh or frozen ground
beef patties. Irradiated ground
beef may be slightly darker red than non-irradiated ground beef.
Also, you can expect the irradiated beef to cost approximately five to 20
cents more per pound. Mail-order/home-delivery outlets such as Omaha Steaks and
Schwan’s now offer irradiated ground beef.
In addition, some restaurant chains such as Dairy Queen and Champps are
using irradiated ground beef for their burgers, and several school districts
nationwide have opted to serve irradiated ground beef.
Check the label. The
FDA requires that foods treated with irradiation be labeled with the Radura,
the international symbol for irradiation, and carry the statement “Treated by
Irradiation” or “Treated with Irradiation.”
Just like all beef, irradiated ground beef provides ZIP (zinc, iron and protein) as well as several
B vitamins. The nutrient losses resulting from irradiation are minor – less than or about the same as those caused by freezing. In addition, in comparison tests, consumers have found no difference in flavor, juiciness or aroma when cooked and compared to non-irradiated ground beef.
It’s as Easy
as 1-2-3
· Cook ground beef thoroughly to 160oF. Use an instant-read thermometer inserted horizontally into the center of patties or loaves to check the temperature. If a thermometer is not available, make sure the center of the ground beef is not pink and juices show no pink color. When browning ground beef crumbles, cook until no pink remains. Never eat raw, rare or undercooked ground beef.
·
Don’t cross-contaminate. Wash hands well
in hot soapy water before and after handling raw ground beef. Also wash any surfaces and utensils that have been in contact
with raw ground beef.
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This project is funded by America’s Beef
Producers
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