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
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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
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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
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
Did FSIS Blow a Chance to Make Beef Even Safer?
Last Friday, Dr. Betsy Booren, Director of Scientific Affairs at the American Meat Institute, received a long-awaited letter from the Food Safety Inspection Service. It had been five long years almost to the day since
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Meat Industry Petition for Beef Irradiation Denied
Eighteen months ago, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) signaled that the meat industry’s 2005 request to use low-dose irradiation as a processing aid to reduce unwanted microbes — and
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German E. coli Crisis Revives Irradiation Debate
The E. coli crisis currently sickening more than 3,800 and attributed to German-grown sprouts illustrates the need to keep produce safe, and the way to do this is through irradiation. So argues a recent opinion
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Texas Researchers Devise New Irradiation Method
Food-safety engineers from Texas AgriLife Research at Texas A&M University report they’ve devised a method to reduce the amount of irradiation needed to kill pathogens like Salmonella or E. coli O157:H7 that can contaminate fresh
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Is Food Irradiation the Future? Part II
Part II in a two-part series on food irradiation. On foodborne illness outbreaks caused by ground beef, fresh leafy greens, and spices–all foods that could arguably be made safer through irradiation–and the future of the
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Is Food Irradiation The Future?
Part I in a two-part series on food irradiation, with a focus on the science behind the technology.
With summer underway, barbeque season is in full swing. For some, that means a fresh salad, for
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