Irradiation Rule Is Food Safety `New Era’

February 21, 2000

USDA’s rule to allow irradiation of red meat and hamburger goes into effect Tuesday and is considered the beginning of a "new era" in food safety by the National Food Processors Association. It took nearly seven years to develop and implement a final rule on the issue. Although considered a safe process for controlling pathogens in food, consumer acceptance will decide the success of the decision.

"Food irradiation is a safe, simple and relatively inexpensive process which has been available since the 1950s but sorely underutilized, to the detriment of consumers," said NFPA Executive Vice President of Scientific and Regulatory Affairs Rhona Applebaum.

When in effect, irradiation will allow food companies to offer red meat products to consumers "as a means of further enhancing the safety of our nation’s food supply," Applebaum added. "It’s a true win for both the food industry and consumers ... the rule was far overdue."

Several months ago, a food irradiation coalition petitioned the Food and Drug Administration to allow irradiation to be used on a variety of ready-to-eat meats, fruits and vegetables and related products. FDA has said it will expedite the petition.

NFPA and other food industry and health organizations helped in the content and printing of a FDA brochure titled "Food Irradiation: A Safe Measure" for public distribution. "It is vital that government and industry work closely on educational efforts to ensure that consumers get the information they need to better understand the process and benefits of food irradiation," said Applebaum.