Pathogen busting technology for safe meat

Industry leaders say irradiation will do for beef
what pasteurization did for dairy.

Story by Dan Lemke
Photo courtesy USDA

Marshall, Minn. — AURI animal products scientist Darrell Bartholomew is among the believers in irradiation — the newest food safety technology.

“This technology has been approved for some time, but only recently have consumers had access to meat products that have been irradiated,” Bartholomew says. “It’s really an effective tool for eliminating pathogens.”

“This is wonderful for the beef industry,” says Ron Eustice, Minnesota Beef Council executive director. “It will increase demand, add value to our products and increase consumption because consumers can now be assured beef products are safe.”

In May, Huisken Meats of Chandler, Minn. became the nation’s first processor to distribute irradiated ground beef to retail outlets such as SuperValu, Cub Foods, Rainbow Foods, Byerly’s and Schwann’s. Consumer response has been “overwhelming,” Eustice says. “One Cub Foods store sold out in the first day.”

While irradiation was most recently approved for raw beef products, (although not yet for cooked products such as sausages and frankfurters), it’s been used on other products for years. American astronauts have been eating irradiated food on space missions since 1972. Wheat flour, potatoes and spices have been irradiated for more than 15 years.

Bartholomew says food irradiation has been studied for more than 40 years with no evidence that it causes harm to human health. In fact, patients such as bone marrow recipients, are given irradiated food while in the hospital.

Food is irradiated after it is packaged, using a process similar to microwaving, except the food doesn’t warm. The food’s texture and taste does not change because it is not cooked.

Rather than using a radioactive isotop such as Cobalt 60, Huisken Meats “uses electricity ... to produce low doses of high-energy electrons sufficient to kill harmful bacteria in beef patties,” Bartholomew says. This irradiation method “works well on packages no thicker than four inches.”

Pathogens such as E. coli 0157:H7, listeria, salmonella and others are killed by irradiation in much the same way milk is protected through pasteurization, Bartholomew says, but it does not make food sterile. Proper handling and preparation are still required to ensure food safety.

“This cold pasteurization process also eliminates bacteria responsible for spoiling raw meat products, so it adds to the shelf life of meat, poultry, fruits and vegetables.”

“Consumers are going to benefit,” Eustice adds, “and so will small processors. Never again can someone point the finger at one of these small producers and say they’re responsible for food contamination. For them this technology is an insurance policy … This will do for beef what pasteurization did for dairy.”