Congratulations to Canada for approving the use of irradiation to help prevent contamination of ground beef from causing foodborne illness. The process has been approved in the US for a variety of foods and purposes, and we're pleased that Canadians can also benefit from its use.
New York, NY May 1, 1998. The American Council on Science and Health (ACSH) today stated that the recent recall of more than one-quarter million pounds of ground beef emphasizes the need for a safety step that can be applied at the final stage of ground meat processing. That step is irradiation. ACSH notes that only irradiation and no other safety process such as steam or ozone processing can be applied to ground beef after it is packaged. Stated Dr. Ruth Kava, ACSH director of nutrition, The unique benefit of irradiation is that it is done at the end of processing, so it's less likely that contaminated ground beef will leave the plant.