New Step in Food Protection

In a move to improve food safety, the Food and Drug Administration has approved the use of irradiation to rid red meats of dangerous bacteria that can cause food poisoning. Radiating food is one more tool to put inexpensive and plentiful food on America’s tables.

The word “radiation” turns off some consumers, but the process, which kills bacteria, insects and parasites, has been shown to be safe and leave unchanged the taste, appearance and texture of the treated food, FDA officials say. Epidemiologists with the United Nations World Health Organization, the American Medical Assn., the American Dietetic Assn. and many other organizations endorse the practice.

Irradiation was approved earlier for poultry, pork, fruits, vegetables and spices, but it has been used only rarely because of consumer concerns. Shoppers in the Midwest and Florida--but not in California--can buy irradiated strawberries, oranges, tomatoes, onions, mushrooms and poultry.

The pressure to extend irradiation to red meat comes in the wake of increasing safety concerns. Last summer, for instance, tainted beef prompted the recall of 25 million pounds of frozen hamburger patties. So irradiation should by no means replace existing or enhanced sanitary precautions in meat processing. The Agriculture Department cannot let irradiation replace vigilant inspection. And consumers still need to be careful in handling and storing beef in their homes.

Despite the FDA approval, irradiated meat will not be available until at least next summer. Consumer acceptance is likely to determine how many meat packers will use the process.

Irradiation is not exactly Mother Nature, but neither are today’s food supplies, which are subjected to pesticides, herbicides, antibiotics, hormones, factory processing and long-distance shipping, among other things. The result is mass-produced foods, perhaps too often more pleasing to the eye than the palate. Many consumers are turning to naturally grown foods, but convenience and price remain high on most shoppers’ lists. The best and safest meals are put on the table by well-informed consumers. A smart public education program by government agencies is needed.