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Food Safety News

Breaking news for everyone's consumption


Canada offers beef irradiation as another tool for food safety

The government of Canada’s announcement this week of changes to its food and drug regulations to permit irradiation of ground beef was not a surprise. It was a long time coming, though, with industry having requested the change in 1998. Canada has already approved radiation to treat potatoes, onions, wheat, flour, spices and seasoning preparations…. Continue Reading

Beach Beat: Oh Canada, what’s the beef with irradiated beef?


Canadians have 10 days left if they wish to weigh in on the question of whether their government should allow ground beef to be irradiated to kill pathogens such as E. coli. It’s the second time this century that Health Canada has sought public comment on the topic. In 2002 a backlash of public opinion… Continue Reading

FDA Allows Irradiation in Crustaceans for Foodborne Pathogen Control

The U.S. Food and Drug Administration will allow irradiation on crab, shrimp, lobster, crayfish and prawns to control foodborne pathogens and extend shelf life. After a safety assessment considered potential toxicity, the effect of irradiation on nutrients, and potential microbiological risk, the agency decided to amend current food additive regulations to allow “the safe use… Continue Reading

Food Irradiation: Facts and Figures

In October 2013, the U.S. Food and Drug Administration released a draft risk assessment on the levels of contaminants in spices. The report made headlines nationwide for including the finding that 12 percent of spices imported to the U.S. were contaminated with everything from insects and rodent excrement to human hair and staples. Another major… Continue Reading

Live Fresh Oysters Will Be Zapped for Vibrio at Biloxi Airport

Down in Pass Christian at Bay St. Louis, Mississippi, as the adjoining waters of the Gulf of Mexico warm, Crystal Seas Seafood is offering its customers something new that the seafood company is calling “Crystal Clear Oysters.” The “live,” in-shell oysters are kept cold from reef to table for a promised reef-fresh flavor. Oh, and they’ve… Continue Reading

FDA Expands Irradiation Uses for Meat and Poultry

Meat and poultry producers who use ionized radiation to kill pathogens in product now have expanded options, thanks to two rules published by the U.S. Food and Drug Administration Friday. The first rule allows for the irradiation of unrefrigerated raw meat. Previously, only refrigerated or frozen meats could be irradiated, but FDA says research on the meat… Continue Reading

Canadians Support Food Irradiation Once They Know About It

A public opinion survey has surfaced in Canada that shows folks do not know much about food irradiation, but suggests they might support its use. The 65-year old Consumer Association of Canada released the Food Irradiation Survey last week. It was conducted last Feb. 7 and 8 by Angus Reid Public Opinion in Vancouver, BC…. Continue Reading

Clearing the Way for Irradiation

Since the U.S. Food and Drug Administration (FDA) began clearing irradiated foods for sale in 1963, few such foods have attained much prevalence within grocery store aisles. In fact, most markets still do not carry irradiated meats like beef, pork and poultry, despite those products becoming cleared for sale in the 1980s and 90s. Several… Continue Reading

Is It Time to Accept Food Irradiation?

When it comes to ensuring that food enters the market carrying as few pathogens and insects as possible, the large majority of health, governmental and scholarly authorities seem to agree — food irradiation is an effective final safety measure. In the face of the country’s worst outbreak of foodborne illness in more than 10 years,… Continue Reading