In animal products, irradiation can eliminate some of the most virulent organisms that cause foodborne illness, including trichonosis and salmonella. But no one in the pork industry has ever used the process, and irradiated poultry has found only a limited market, mainly in health-care facilities. There's little evidence that irradiated beef would become any more popular. Of those two criteria, the former appears to be the higher hurdle. Most consumer surveys show interest in irradiation, not fear of it.
Cost often is the first reason cited for industry reluctance to use irradiation.
Only the largest meat processors could afford the multimillion dollar expense of building irradiation facilities at their plants. Others would have to send the beef to an off-site location. It's possible that the cost would not be offset by societal savings in health care and lost wages. In addition, food companies may see little advantage to irradiating food that will be sold uncooked, because the threat of recontamination remains at the distribution and retail level. Treated meat and poultry still must be properly handled to prevent illness.