The meat industry will soon be able to irradiate raw meat and meat products to reduce or eliminate hazardous microorganisms, Agriculture Secretary Dan Glickman announced Tuesday.
Food irradiation exposes food to high levels of radiant energy to kill dangerous microorganisms.
The technology also reduces levels of listeria, salmonella, and campylobacter on raw meat. Irradiated products will bear the radura international symbol for irradiation, and a statement that the product was treated by irradiation. Irradiated meat used in other products such as sausages and bologna must also be labeled. For unpackaged meat products that do not have labels, the statement and logo must be displayed at the point of sale to consumers. Products purchased through foodservice operations, such as restaurants, will not be labelled.