On December 2, 1997 the Food and Drug Administration (FDA) approved the irradiation of meat products to control harmful bacteria. Fresh and frozen red meats such as beef, lamb and pork have been added to a list of foods including poultry, fruits, vegetables, grains, spices, seasonings and dry enzymes used for food that has already been approved for irradiation.

Irradiation is a safe process for eliminating harmful bacteria in or on meats, and does not significantly compromise the nutritional quality of treated products. Disease-causing, and sometimes deadly, bacteria, such as Escherichia coli (E. coli) O157:H7 and salmonella, can be controlled by irradiation.

Contrary to what may be implied, irradiation does not make food radioactive. The currently FDA-approved radiation sources (gamma rays, electrons and x-rays) have energy levels that are far too low to induce radioactivity.

Will consumers take advantage of irradiated food products? According to Robert Gravani, Ph.D., professor of food science at Cornell University, they will. "As consumers receive more information and can make informed decisions, they will see the benefit of food irradiation," he said.

Irradiation, although a useful tool for helping reduce the risk of foodborne disease, is a complement to, not a replacement for, proper food-handling practices used by producers, processors and consumers. Good farming and manufacturing practices, hand washing in the kitchen, avoiding cross contact between raw and cooked food, as well as cooking and storing food properly are still essential to food safety.