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"New rules for the irradiation of meat food products open the door on a process that can significantly help the beef industry with its commitment to food safety," said Texas and Southwestern Cattle Raisers Association President J. Mark McLaughlin in a TSCRA news release. Final rules for the irradiation of meat food products were published in the Dec. 23, 1999, issue of the Federal Register and took effect Feb. 22, 2000. The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) says that irradiation is currently the only known method to eliminate E. coli 0157:H7 in raw meat. Cooking meat to proper temperatures will also kill E. coli. Although the Centers for Disease Control cited ground beef as the source of 24 percent of E. coli outbreaks in 1998--the last year for which figures are available--beef received most of the attention in the press. "The beef industry has taken its food safety responsibility very seriously," said McLaughlin. "Since 1993, the industry has invested more than $8.4 million in E. coli 0157:H7 applied research. More than 80 percent of the projects producers have funded have directly and immediately led to the implementation of procedures that increase beef safety. TSCRA urges approval "Now we can add another tool to our arsenal. Irradiation has been proven to be both safe and effective to help ensure the safety of our product," McLaughlin said. "For several years, TSCRA has worked to convince government regulatory agencies to expedite the approval and rule-making process for irradiation of beef." Under the new rules, FSIS is amending its regulations to permit the use of ionizing radiation for treating refrigerated or frozen, uncooked meat, meat byproducts, and certain other meat food products to reduce levels of foodborne pathogens and to extend shelf-life. FSIS also is revising the regulations governing the irradiation of poultry products so that they will be as consistent as possible with the regulations for the irradiation of meat food products. Food irradiation is the process of exposing food to high levels of radiant energy. Forms of radiant energy include microwave and infrared radiation that heat food during cooking; visible light or ultraviolet light used to dry food or kill surface microorganisms; and ionizing radiation resulting from cobalt-60, cesium-137, x-ray machines, or electron accelerators, that penetrates deeply into food, killing insect pests and microorganisms without raising the temperature of the food significantly. Food irradiation for these purposes is practiced in many countries, including the United States. U.S. has irradiated food for 30 years Meat is only the latest food product to be approved for irradiation in the United States. In 1964 the government approved irradiation to extend the shelf-life of white potatoes; in the 1970s NASA adopted irradiation to sterilize food for astronauts; in 1983 irradiation was approved to kill insects and bacteria in spices and dry vegetable seasonings; in 1985 irradiation in very low doses was approved to control trichinella in pork; in 1986 irradiation was approved to control insects and maturation of fruit and vegetables; and in 1992 irradiation was approved to kill bacteria in poultry. On Aug. 25, 1994, the Food and Drug Administration received a petition to amend the food additive regulations to authorize irradiation on meat products. Under the Federal Food, Drug and Cosmetic Act, sources of radiation used to treat food are defined as food additives. FDA examined numerous studies on the chemical effects of radiation, the impact of radiation on nutrient content of foods, potential toxicity concerns, and effects on microorganisms in or on irradiated products. FDA concluded that "irradiation is safe in reducing disease-causing microbes in or on meat food products" and that "it does not compromise the nutritional quality of treated products. Furthermore, the World Health Organization, the Food and Agriculture Organization, the American Medical Association, and the American Dietetic Association endorse food irradiation." FDA approved irradiation of meat on Dec. 2, 1997. Implementation of the process has been awaiting the final rules from USDA. Labeling requirements Labeling of meat food and poultry products irradiated in their entirety must bear the international radura logo. The radura logo resembles a stylized flower inside a circle; the top of the circle is a broken line and the bottom of the circle is a solid line. Also either the product name must include the word "Irradiated" or the labeling must bear a disclosure statement such as "Treated with radiation" or "Treated by irradiation." The radura logo must be placed in conjunction with the disclosure statement, if the disclosure statement is used. The radiation disclosure statement is not required to be more prominent than the declaration of ingredients. The inclusion of irradiated meat food or poultry product in a multi-ingredient product (such as sausage) must be reflected in the ingredient statement on the finished product labeling. Optional labeling statements about the purpose for radiation processing may be included on the product label in addition to the above stated requirements. Statements that there has been a specific reduction in microbial pathogens must be substantiated by processing documentation. The irradiation of meat food products is voluntary. FSIS says that although it is an effective antimicrobial treatment, irradiation may not be appropriate, feasible or affordable in certain processing environments. Also, in certain situations, other antimicrobial treatments may be more effective. FSIS, therefore, is not requiring that raw meat food products be irradiated. Irradiation may also be used at any point within a Hazard Analysis and Critical Control Points (HACCP) processing system--not just at the end. HACCP systems set strict process control criteria designed to prevent foodborne hazards from occurring. All meat and poultry plants are required to have HACCP systems in place by the end of January 2000. FSIS says compliance with HACCP requirements will "preclude the irradiation of products produced under insanitary conditions, as well as the adulteration of product after an irradiation treatment." No minimum dosage of irradiation is required. Minimums are unnecessary, says FSIS, because "depending on the processing environment, the type of meat food or poultry product and the type of radiation sources employed, varying dosages of radiation will be appropriate. A required minimum dosage would undercut the flexibility needed for the successful implementation of a HACCP system." Cost estimates per pound Recent studies by USDA's Economic Research Service estimate that the costs irradiation will range from 1.6 cents to 5.0 cents per pound of ground beef, which undoubtedly will be passed along to consumers. However, a 1993 survey, conducted by the American Meat Institute Foundation, reported that 54 percent of respondents said they would buy irradiated beef rather than non-irradiated beef after being told that it can kill pathogens in raw meat. Thus far, FDA has approved the use of irradiation only on uncooked meat food products. However, on Aug. 23, 1999, a consortium of organizations, including the National Food Processor's Association, petitioned FDA to allow the use of approved sources of ionizing radiation on processed meat food and poultry products. FDA is currently reviewing this petition in an expedited clearance process. |
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