Release No. qa0172.03

Questions and Answers on Irradiated Ground Beef

May 29, 2003

Why will USDA be offering irradiated ground beef for distribution in the National School Lunch Program (NSLP)?

The 2002 Farm Bill states that USDA “shall not prohibit the use of any technology to improve food safety that has been approved by the Secretary of Agriculture or has been approved or is otherwise allowed by the Secretary of Health and Human Services” for use in various commodity purchase programs. This includes irradiation.

Protecting the public from foodborne illnesses is a top priority for USDA. Irradiation was approved by USDA as a safe intervention tool for use on raw meat and poultry products in 1999. Schools will have a choice whether to accept irradiated product. For that product which is irradiated, the irradiation will supplement existing food safety requirements. It is not a substitute for proper hygiene, good sanitation practices, and safe-handling and preparation practices in the processing plant and school cafeterias. Nearly two dozen supermarket chains now provide irradiated meat for their customers in some 30 states across the country. Two major restaurant chains offer irradiated meat products in 145 establishments in the Upper Midwestern States. 

When will USDA start offering irradiated ground beef products to schools? 

Product specifications will be released May 29, 2003, and schools will have the option to order irradiated beef beginning January 2004. This allows ample time for schools to educate parents and the community so that informed decisions can be made. Should schools decide to order product, this also allows schools ample time to notify parents. In addition, irradiated beef manufacturers will have the opportunity to study and implement the specifications prior to orders from schools in January. The decision to order and serve irradiated ground beef will be left to each school food authority. 

What will be done to prepare schools for the introduction of irradiated ground beef products?

Farm Bill conference report language indicates that USDA should consider “the acceptability by recipients of products purchased” by USDA for commodity distribution. Therefore, before irradiated ground beef products are made available for order by schools, USDA will make every effort to encourage schools to educate food service personnel, parents, and the community concerning irradiated ground beef products. Shortly after the release of specifications, FNS will provide all school districts with an informational package to help them to decide whether to order irradiated beef products beginning January 2004. The package will be mailed in June 2003 and will include a letter from Under Secretary Bost strongly encouarging schools to notify parents, students, and the community if they are planning to order irradiated beef. In addition, the package will include a brochure with answers to commonly asked questions about irradiation. This letter will also include Web site addresses for the brochure as well as the site for the U. S. Food and Drug Administration (FDA) irradiation consumer information. The letter will give information regarding the community educational materials currently under development by the State of Minnesota that will be available to schools in fall 2003.

The educational materials developed, tested and evaluated by Minnesota will be unveiled at the American School Food Service Association annual meeting in July and will be delivered to FNS shortly thereafter with availability targeted for fall 2003. The materials have been specifically designed to educate communities, parents, students, teachers, school food service personnel, and school administrators. Educational materials will emphasize the fact that irradiation does not replace existing food safety requirements for preparing ground beef for distribution in the NSLP. Materials will explain that irradiation is a food safety measure which supplements currently required proper hygiene, good sanitation practices, and safe-handling and preparation practices in the processing plant and school cafeterias. 

Will only irradiated ground beef items be offered to NSLP participants?

No. Schools participating in the NSLP will be offered both irradiated and non-irradiated ground beef items. Whether to order is a local school decision. 

Will irradiated product be marked to distinguish it from non-irradiated product?

Individual shipping containers received by schools containing irradiated product will be clearly marked indicating that the product has been irradiated, and will bear the international Radura logo. 

Will parents and students be able to distinguish hamburgers, chili, and other food offerings that have been prepared with irradiated ground beef?

Local schools will decide how to notify parents and students. While USDA does not have the authority to require that schools inform parents and children, as part of the educational campaign being developed, USDA will strongly encourage schools to take steps to communicate this information to parents and students in an effective manner - such as a letter to parents at the start of the school year, Web site posting, clear communication via the monthly menu, and/or appropriate signage on the serving line.

In general, what is the proportion of USDA products versus commercially purchased products that are used by schools in the NSLP?

In general, schools receive about 20 percent of the products they serve from USDA, with the remaining 80 percent purchased from local suppliers. However, within the 20 percent provided by USDA, USDA provides nearly all of the NSLP schools’ annual needs for meat, poultry, and cheese. These specifications only apply to products purchased by USDA.

Will requirements be in place to ensure that only wholesome and high quality ground beef is irradiated?

Yes. In addition to Food Safety and Inspection Service (FSIS) meat inspection requirements, the Agricultural Marketing Service (AMS) announced on May 1, 2003, a new specification for purchases of all ground beef items. Previous specifications were enhanced by adding new process and testing requirements throughout the manufacturing process. USDA will utilize test results to measure the performance of processing systems producing raw and finished products for purchase by USDA. Both irradiated and non-irradiated products will be subject to these new requirements. Irradiated products will be subject to the additional specifications announced May 29, 2003. 

Will all ground beef items purchased by USDA be subject to irradiation? 

No. New product lines specifically for irradiated ground beef items will be added to USDA’s current list of ground beef items offered to participants in the National School Lunch Program (NSLP). The new product lines will offer an additional food safety assurance through the application of the irradiation process for those NSLP schools that choose to order these products. As of January 2004, schools will have a choice between irradiated and non-irradiated ground beef. This is the same approach that many supermarkets are following with their customers. 

At what point in the manufacturing process will the ground beef items be irradiated?

Ground beef items will be produced under a system of process controls that require microbial testing of boneless beef (trim) for standard plate count, total coliforms, E. coli, coagulase positive staphylococci, E. coli O157:H7 and Salmonella. Boneless beef that does not meet the specification requirements is not permitted in the production of ground beef for USDA. Boneless beef that complies with the specification may be processed into ground beef which also is tested for standard plate count, total coliforms, E. coli, coagulase positive staphylococci, E. coli O157:H7 and Salmonella prior to acceptance by USDA. For irradiated ground beef items the finished products will be irradiated after they have been produced, packaged, and frozen to 0 degrees F.

Will the irradiation protocols adopted by USDA follow commercial practice?

Yes. Irradiation protocols have been specified by FSIS and follow commercial practice.

Will the application of irradiation to ground beef for the National School Lunch Program be sufficient to destroy E. coli O157:H7 and Salmonella? 

Irradiation is another tool in helping protect consumers from foodborne illness. It does not guarantee a sterile product. Irradiated ground beef items purchased by USDA will have an additional measure of food safety, beyond the added assurance provided by the new specification announced for ground beef purchases. Safe food handling and preparation, however, still are necessary for these products.

What is the estimated additional cost of irradiated ground beef compared to non-irradiated product? 

USDA estimates that irradiated ground beef items will cost an additional 13 cents to 20 cents a pound, resulting from the additional handling and packaging required for irradiated products, the cost of the irradiation process, and the post-irradiation sampling for pathogen testing.

What is food irradiation?

Food irradiation is a process in which products are exposed to radiant energy including gamma rays, electron beams, and x-rays in amounts approved by the Food and Drug Administration (FDA). Proportionally higher doses of radiant energy cause proportionally higher destruction of foodborne disease-causing bacteria, resulting in increased product safety. 

Irradiation is only one of many processes that can be used to prevent foodborne illness. It is not a substitute for good manufacturing practices. Establishments that use irradiation must meet the same sanitation and processing standards required of all meat and poultry plants.

What types of meat and poultry products can be irradiated?

Only refrigerated or frozen raw meat and poultry products, meat byproducts, and certain other meat food products may be irradiated at this time. Examples of meat and poultry that may be irradiated are whole or cut-up birds, skinless poultry, pork chops, roasts, stew meat, liver, hamburgers, and ground meat. Cooked meat and poultry products such as luncheon meats and hot dogs can not be irradiated at this time, but FDA is formally reviewing a petition to permit this application of irradiation.

What are the benefits of food irradiation?

Irradiation can reduce the risk of foodborne illness by destroying harmful bacteria. Hospitals have used irradiation for many years to sterilize food for cancer patients and others with weakened immune systems. Some perishable food taken into space by astronauts is irradiated because the food must be guaranteed free of disease-causing organisms.

The dose of irradiation approved by FDA for refrigerated or frozen raw meat and poultry does not destroy all pathogens, but it does reduce their numbers. 

Irradiation also reduces spoilage. Like freezing, canning, and drying, irradiation can extend the shelf life of perishable food products. 

Is irradiated food safe to eat?

Yes. Irradiated food is safe to eat. The FDA has evaluated the safety of irradiation over the last 50 years and found it to be safe. Food irradiation has been approved in 37 countries for more than 40 food products. The United Nation’s World Health Organization, Codex Alimentarius Commission, American Medical Association, and many others have endorsed the process.

How is food irradiated?

At a food irradiation plant, the design of the ground beef handling process is much the same regardless of whether a machine source is used to produce electrons or X-rays, or a radionuclide source is used to produce gamma rays. Packages of ground beef are placed on a conveyor system that transports the packages into the irradiation chamber for a pre-determined period of time. Upon exiting the chamber, the irradiated ground beef is transported to an area separate from product that has not been irradiated to ensure that the products are not co-mingled. 

Why were minimum and maximum absorbed doses established?

The minimum absorbed dose is intended to provide an absolute lower level of reduction of pathogens such as E. coli O157:H7 and Salmonella. The maximum absorbed dose is intended to restrict the potential for organoleptic changes in odor, color, taste of the irradiated ground beef. The higher the absorbed dose, the greater the likelihood that there will be noticeable changes.

Why was the minimum absorbed dose selected?

The minimum dose (i.e., 1.35 kGy for frozen ground beef) was selected because this level of treatment would guarantee at least a 99.9 percent reduction in the level of E. coli O157:H7 through the irradiation process. A 99.9 percent reduction was determined to be a substantial reduction and similar to that attained for commercially available irradiated ground beef. 

Are irradiated meat and poultry products inspected?

Yes. FSIS inspects all meat and poultry products, including those that are irradiated. Only USDA/FSIS federally inspected establishments and State-inspected facilities that meet the same requirements specified in the Federal regulations are able to irradiate meat. 

Meat and poultry establishments that use irradiation must meet sanitation and Hazard Analysis and Critical Control Point (HACCP) regulations. Additionally, FSIS conducts microbial testing to be sure plants are producing wholesome products. 

The irradiation facilities must obtain a grant of inspection, just like other meat and poultry plants, in order to irradiate meat. Additionally, the Nuclear Regulatory Commission (NRC) and the Occupational Safety and Health Administration (OSHA) have regulations for all producers who are using radioactive sources, including machine sources and gamma sources, to irradiate meat and poultry. In areas where the NRC and OSHA do not have offices, local governments have regulations for producers using machine sources or gamma sources.

Are irradiated meat and poultry labeled?

Yes. FSIS requires that irradiated meat and poultry be properly labeled. And it’s easy to see which packages have been irradiated. The “radura” logo, as well as the phrase “treated by irradiation (or with radiation),” must be on the label of packages of product where the entire content was irradiated. 

If irradiated meat is used in a meat product such as pork sausage, the ingredient statement must list “irradiated pork” as an ingredient. FSIS makes sure that irradiated meat and poultry are sold with proper labeling. If a processor uses the word “irradiated” in the product name, it is not necessary for the processor to place the phrase “treated by irradiation (or with radiation)” on the label. The “radura” logo must, however, be on the label. More information on labeling irradiated meat and poultry products is available at http://www.fsis.usda.gov/oppde/larc/Irradiation_Q_&A.htm .

Do you still need to cook irradiated meat?

Yes. Irradiation does not cook the meat or make it safe to eat raw. Eating raw meat (like “steak tartare”) or poultry is not safe. Irradiation reduces harmful bacteria; however, it does not make the meat or poultry product sterile (except for limited situations for the space flight program and for specific uses in health care institutions). The process doesn’t replace proper cooking or safe food handling practices by producers, retailers, and consumers. 

Since irradiated ground beef products are still raw and require cooking, they should still be cooked to an internal temperature of 160 degrees. Also, bacteria from any raw, including irradiated, meat could re-contaminate ready-to-eat food such as raw salad ingredients and cooked foods.

Do irradiated foods lose their nutritional value?

Irradiated foods are wholesome and nutritious because irradiation does not compromise the nutritional quality of treated products. Irradiation produces virtually no heat within food and does not significantly change flavor and texture.


For what other purposes is irradiation used in the U.S.?

U.S. food regulations also allow the irradiation of wheat and wheat powder; white potatoes; 38 spices and dry vegetable seasonings, and fresh fruits. Irradiation is used for the following non-food functions regulated by FDA: medical treatments; sterilizing medical products, such as surgical gloves, bandages, and gauze; destroying bacteria in cosmetics; making nonstick cookware coatings; and making tires more durable.

Is the term “pasteurized” an acceptable term to describe the irradiation process?

At this time, labeling statements or claims for irradiated products that include the term “pasteurization” are not permitted. FSIS will continue to examine this term in light of developments in irradiation technology and FDA policy. Once FDA completes the process of redefining pasteurization, FSIS would be able to address labeling changes without regulatory action. In the meantime, FSIS will continue to require the logo and irradiation statement. 

How long has irradiation been used as a food safety technology? Who approved the use of irradiation and when?

FDA, in July 1985, and FSIS, in January 1986, issued rules to allow pork to be irradiated to control Trichina. In May 1990, FDA declared irradiation safe for use in poultry. In February 1992, FSIS issued a final rule for use of irradiation in raw packaged poultry. In December 1997, FDA determined that irradiation of raw meat is safe and in December 1999, FSIS issued a final rule to permit the use of irradiation to treat refrigerated or frozen raw meat and meat products. In 1999, FDA was petitioned by an industry coalition to allow the use of irradiation to treat ready-to-eat meat and poultry products to control Listeria monocytogenes. FDA is actively reviewing the petition and consulting with the petitioner. 

Has irradiation been thoroughly studied?

FDA approved irradiation of meat and poultry products after a thorough scientific review of a substantial number of studies conducted worldwide on the effects of irradiation on a wide variety of products. The studies included examination of the chemical effects of radiation, impact on nutrient content of irradiated products, potential toxicity concerns, and effects on microorganisms in or on irradiated products. FDA concluded that irradiation is safe in reducing disease-causing microbes and that it does not compromise the nutritional quality of treated products. 

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