FDA APPROVAL OF IRRADIATION FOR BEEF

NCBA applauds today's announcement by the Food and Drug Administration to allow beef processors to use irradiation. In order to maintain the safest food supply in the world, the beef industry needs the flexibility to use new technologies as they become available.

"Irradiation, also known as cold pasteurization, has been proven safe and effective in improving and protecting the safety and wholesomeness of food products. Irradiation can destroy harmful bacteria on food without compromising the flavor or nutritional value of the product. Research shows that irradiation of ground beef does not adversely affect flavor, aroma, color or shelf life.

"Like most perishable food products, irradiated products must still be properly refrigerated, cooked and served. Irradiation is not intended to be the "silver bullet" for assuring food safety, but it may serve as one of the processor's final quality control steps. Irradiation, when used in conjunction with proper food processing, greatly decreases the probability that foodborne pathogens will reach consumers. However, consumers still have a responsibility to handle and prepare foods safely.

"NCBA supports further research to establish irradiation usage and application for beef products, and will work to inform consumers about the safety of this valuable technology."

Initiated in 1898, the National Cattlemen's Beef Association is the marketing organization and trade association for America's one million cattle farmers and ranchers. With offices in Denver, Chicago and Washington, D.C., NCBA is a consumer-focused, producer-directed organization representing the largest segment of the nation's food and fiber industry.