Meat Preservation by Irradiation

Irradiation is a method of preservation which uses ionizing radiation to destroy or inactive many of the microorganisms which cause meat to spoil and cause food-borne illnesses. Because irradiation does not destroy all microorganisms, food treated by irradiation must still be refrigerated or it will spoil.

How can you tell if meat has been irradiated?

How does irradiation affect meat qualities such as taste?

There is little or no change to the taste, smell and color of meat at the current FDA approved radiation doses. Higher doses of ionizing radiation (approximately ten times the approved values) would cause changes to the color, taste, and smell of meats.

Does irradiation affect the nutritional value of food?

Yes. A small amount of the food's nutritional value is lost. This is comparable to the nutritional value loss of other methods of preservation such as canning.

Is it safe to eat irradiated food?

This is a controversial question. Irradiation makes foods safer by killing many of the bacteria which can cause illness and death. Some have made claims that irradiation is detrimental as it causes foods to lose their nutritional value, changes flavor and texture of foods, and increases levels of carcinogens and other toxins in foods. Listed below are several links which discuss the pros and cons of food irradiation. You are encouraged to explore this issue further and make an informed decision about whether irradiated food is right for you and your family.

For More Information

Information found at these sites supports food irradiation
National Food Processors Association's
Centers for Disease Control and Prevention
U.S. Food and Drug Administration
Iowa State University Food Safety Project

Information found at these websites question the safety of food irradiation
Public Citizen
Organic Consumers Association