Washington - A proposed rule by the U.S. Department of Agriculture to allow the use of irradiation on red meat is “long overdue” according to the National Food Processors Association (NFPA).
“It has been more than a year since the Food and Drug Administration's approval of the use of irradiation on red meat,” said Dane Bernard, NFPA's Vice President of Food Safety Programs. “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 proposed rule, but it has been a long time coming.”
Bernard noted that “Food irradiation is a safe, simple and relatively inexpensive process which has been available since the 1950s to kill harmful pathogens in many foods and to enhance their shelf life. Scientific evidence strongly supports the safety of food irradiation, as well as the many benefits this technology offers for consumers and food companies alike. Allowing the use of irradiation on red meat will benefit consumers by enabling food companies to offer irradiated meat products to their customers.”
The safety and effectiveness of food irradiation has been extensively researched around the world, according to Bernard. “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,” he said. “More than 35 countries have approved irradiation as a safe food treatment technology.”
Bernard pointed out that “NFPA will be studying this proposed rule to ensure that it will be both workable and effective. We look forward to working with USDA to hasten the process of finalizing a red meat irradiation rule, and we will also encourage USDA to study ways that irradiation can be applied to other meat products, such as hotdogs and coldcuts, to help ensure their safety. It is NFPA's hope that a growing number of irradiated products become available to consumers.”
Meat Industry Insights News Service
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