Health Canada has published final regulations permitting the sale of fresh and frozen raw ground beef treated with irradiation. The agency developed the new regulations after conducting a thorough assessment, and concluded that irradiation is a safe and effective treatment to reduce harmful bacteria in ground beef.
The United States has permitted the irradiation of fresh and frozen ground beef since 1999, and more than 60 countries worldwide permit irradiation of various foods. It is already approved in Canada to treat potatoes, onions, wheat, flour, spices, and seasoning preparations.
During irradiation, food is exposed to low levels of ionizing radiation. Benefits of this kind of food processing may include a reduction in levels of harmful bacteria, such as E. coli, Salmonella, and Campylobacter; prevention of premature spoilage; and a longer shelf life.
Ground beef that is irradiated retains its nutritional value, taste, texture, and appearance. All irradiated foods must be labeled in Canada. Both a written description that the food has been irradiated and a distinctive symbol, the Radura, must appear on food packages. If the food is not packaged, a sign containing this information must be displayed at the point of sale.
Source: IFT
