USDA Approves Irradiation of Meat

December 15, 1999

USDA has approved the use of irradiation on red meat products such as ground beef, steaks and pork chops. Agriculture Secretary Dan Glickman calls it an "additional tool to help produce even safer food." The National Food Processors Association calls it long overdue

"It has been two years since the Food and Drug Administration's approval of the use of irradiation on red meat," said Brian Folkerts, NPFA vice president of government affairs. "At that time, USDA promised prompt action to propose a rule enabling meat processors to begin using this important food safety tool. We are gratified that the department has finally issued a rule, but it has been a long time coming."

Under USDA's plan, which will be published in the Federal Register in the coming week and take effect 60 days after publication, radiation will be permitted to treat refrigerated or frozen raw meat and meat products. Irradiated products still must meet all other food safety requirements, including sanitation and pathogen reduction standards. USDA will require that irradiated meat and meat products bear the "radura" international symbol for irradiation and a statement that the product was treated by irradiation.

Irradiated meat used in other products such as sausages and bologna also must be labeled. For unpackaged meat products that do not have labels, the statement and logo must be displayed at the point of sale to consumers. The labeling requirements do not apply to products purchased through food service operations such as restaurants.

USDA also is streamlining the approval process for food additives by ending the requirement that food additives be approved both by USDA and the Food and Drug Administration. Now once FDA approves a food additive, USDA must conduct separate rule-making for it to be approved for use in meat or poultry.

This regulatory reform effort will pave the way for the use of irradiation on ready-to-eat products such as luncheon meat, according to USDA.

The safety and effectiveness of food irradiation has been researched extensively around the world, according to Folkerts. "Authoritative scientific bodies ranging from the World Health Organization to the American Medical Association all agree with FDA that food irradiation presents no health risk. More than 35 countries have approved irradiation as a safe food treatment technology."