FEATURE - US food industry begins to embrace irradiation
Date: 04-Feb-03
Country: USA
Author: Jerry Bieszk
Just a small part of the 9 billion pounds of ground beef sold in the United States last year was irradiated, but the amount is growing rapidly, despite concerns voiced by some consumer groups about the unknown long-term effects on health.
"I would estimate the total volume currently being irradiated under 5 percent (of beef production), but we are anticipating an exponential growth curve," said Janet Riley, spokeswoman for the American Meat Institute (AMI).
Irradiation exposes products to ionizing radiation that kills insects, molds and bacteria. The U.S. government approved irradiation treatment of ground beef in January 2000, and the first batch was processed in May of that year.
BIG INCREASES
Irradiation began to ramp up late last year after the largest meat recall in U.S. history. In October, Pilgrim's Pride Corp. (CHX.N) recalled 27.4 million pounds of poultry products because of an outbreak of listeria, a potentially deadly bacteria. The outbreak that prompted the recall was blamed for killing eight people and making more than 40 sick.
Food companies see irradiation as another barrier of protection against bacteria that can cause food-borne illness, especially to protect children, the elderly and those with weakened immune systems.
SureBeam Corp. (SURE.O), the largest provider of the technology, said it expects to process between 300 million and 350 million pounds of beef this year, up from about 15 million in 2002.
"Irradiation eliminates 99.9 percent of the pathogens such as E. coli, salmonella and listeria without changing the taste, texture, appearance or nutritional value of the meat," said John Fox, associate professor of agricultural economics at Kansas State University. "In spite of its name, the process cannot make food radioactive."
The Food and Drug Administration permits three types of ionizing radiation on foods: gamma rays, high-energy electrons and X-rays.
Irradiation is widely used to sterilize many non-food products, including toothbrushes, home-use adhesive bandage strips and surgical tools, although at doses much higher than used for food. Irradiation has been used to kill insects in wheat flour since 1963 and used on common kitchen spices since 1983.
Still, critics say irradiation may deplete vitamins and nutrients, and that irradiated food contains chemical byproducts that may be harmful. They say irradiation is an effort by meat packers and processors to cover up sloppy food-handling processes.
Washington-based consumer group Public Citizen, for example, is calling for studies on the long-term effects of treated meat on children. In the meantime, they oppose the use of irradiation for beef supplied by the Agriculture Department for school meals.
"A decision to feed schoolchildren irradiated food would mean this agency (USDA) is willing to put our children's health at risk to help cover up the meat industry's sanitary failures," said Wenonah Hauter, director of Public Citizen's Critcal Mass Energy and Environment Program.
Also, if irradiated food is permitted in school lunches, it will not be labeled in the way that irradiated retail food must be, making it impossible for parents to know what school cafeterias are feeding their children, critics point out.
The FDA requires irradiated meat be labeled with a symbol resembling a stylized flower and the words "treated by irradiation."
IMMEDIATE BENEFITS
Meat industry experts said irradiation is no "silver bullet" and proper food handling at home remains critical. Meat can be contaminated by residue from other foods or by utensils used to prepare other meals. Cooking of ground beef to an internal temperature of 160 degrees Fahrenheit can kill E. coli and listeria, the Beef Council said.
Still, the proven benefits are clearly winning over many consumers and health care officials, and use of the technology is taking off.
A nationwide survey conducted by the National Cattlemen's Beef Association found th
