An Analysis of the U.S. Department of Agriculture's Proposal to Allow Irradiation of Meat

Abstract

Foodborne pathogens in the United States kill thousands and sicken millions each year, despite major efforts by federal agencies and industry to combat the problem. Food irradiation could safely prevent a substantial part of those deaths and illnesses and has been endorsed by all major public health organizations. Yet federal regulations prohibit the use of irradiation to kill pathogens on meat, eggs, and seafood and restrict its use on poultry, and so contribute to avoidable deaths and illnesses. The U.S. Department of Agriculture should expedite its rulemaking to allow irradiation of meat, and it should not require that food labels mention irradiation more prominently than they identify food additives. Most importantly, to boost food irradiation in the marketplace, the Food and Drug Administration should promptly determine that irradiation of any food, including precooked meats, eggs, and seafood, is generally recognized as safe.