Consumers will soon have another choice when purchasing meat and poultry: conventional or irradiated. With final processor guidelines from the U.S. Department of Agriculture for the use of irradiation on red meat now available, food manufacturers and processors will begin offering irradiated meat and poultry to consumers this spring. Irradiation is the process by which food is exposed to specified amounts of radiant energy to reduce or eliminate potentially harmful bacteria such as Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes.

The irradiation process has been around for many years. It is proven safe and effective, and at approved levels it does not change the taste, reduce the nutritional content or affect the color of foods. It is widely used to sterilize many consumer products. National Aeronautics and Space Administration astronauts have been eating irradiated food for years.

According to research conducted by the International Food Information Council (IFIC) Foundation, the levels of consumer acceptance, awareness, and understanding of food irradiation are higher than expected. Consumers are willing to try irradiated food products and are willing to provide them to their families. All things considered, some consumers would even pay a premium for irradiated products. Identification of irradiated meat and meat products will be easy. Products being "treated with irradiation" or "treated by irradiation" will bear an internationally identifiable "radura" symbol to help consumers make an informed purchase decision for food safety.

Food irradiation does not eliminate the need for safe food processing and preparation techniques. Consumers and food handlers must still practice safe food handling techniques with all food products.

More information about food irradiation, its safety, and its acceptance, as well as safe food handling techniques, can be found in a new brochure from the Food and Drug Administration, "Food Irradiation: A Safe Measure."