Irradiated ground beef may be on its way. Here’s what that means

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In an effort to improve food safety, Health Canada is seeking changes to food and drug regulations that would allow irradiated ground beef to be sold in grocery stores across the country.

If it succeeds, ground beef won't be the first food permitted to be preserved with energy waves. It's quite possible you're already eating irradiated potatoes or cooking with irradiated spices and just don't know it.

Here's what you need to know about food irradiation.

Why irradiate ground meat?

Irradiating ground beef before it reaches the grocery store is a means of protecting its safety. Irradiating fresh or frozen ground beef reduces the level of harmful bacteria such as E. coli 0157:H7, which cause food poisoning. Sometimes called hamburger disease, E. coli 0157:H7 can cause severe stomach cramps, bloody diarrhea and vomiting. It can also lead to complications such as kidney failure.

In other foods, irradiation is used to increase shelf life by reducing insects, molds, yeast and bacteria that cause spoilage. The process can also delay the ripening or sprouting of fresh fruits and vegetables.

Are other irradiated foods available in Canada?

Yes. Currently, onions, potatoes, wheat, flour, whole and ground spices and dehydrated seasonings are approved for irradiation and sold in Canada.

Even so, the technology is not mandatory and is not widely used on foods; so far, irradiation has mainly been used on spices.

There may be more irradiated foods on the way, though. Health Canada has completed a scientific review of irradiated mango, poultry, shrimp and prawns.

How are foods irradiated?

Irradiation involves exposing food, either packaged or in bulk, to a controlled amount of ionizing radiation from gamma rays, X-rays or electron beams. Ionizing radiation generates enough energy to break bonds in the DNA molecules of microbes, destroying the organism or rendering it unable to reproduce.

Food irradiation is a cold process – it doesn't significantly increase the temperature or change the physical properties of foods.

The amount of radiation used depends on the food and the reason for irradiating it. Bacteria, for example, have less DNA than insects and parasites and, as a result, require more irradiation to be killed.

Will irradiation kill all harmful bacteria in ground beef?

No. Irradiation will substantially reduce the level of bacteria and other micro-organisms in ground beef but it will not sterilize it. That also holds true for other types of irradiated foods.

Irradiated foods must still be stored, handled and cooked in the same way as their non-irradiated counterparts to ensure food safety.

Should Canadians be concerned about eating irradiated foods?

Opponents of food irradiation claim the process depletes nutrients and creates byproducts, such as free radicals, that could have unwanted health effects.

Health Canada, the U.S. Food and Drug Administration, the World Health Organization, the Centers for Disease Control and Prevention and some 60 countries have endorsed the safety of food irradiation based on more than 40 years of study.

Expert reviews have concluded that, at permitted levels, food irradiation does not make foods radioactive nor does it significantly change their protein, fat or vitamin levels. It does, however, slightly reduce thiamin – a B vitamin the body uses to produce energy – but not enough to cause a deficiency.

Scientists contend that irradiation also won't significantly affect ground beef; it won't increase free radicals, reduce nutrients or alter its taste.

Even so, critics argue there is a lack of long-term studies, especially in humans, that prove eating irradiated foods is safe.

How will I know if ground beef is irradiated?

In Canada, the use of food irradiation must be clearly labelled for consumers. This should apply to ground beef as well – if it is granted approval for irradiation.

Prepackaged foods that have been fully irradiated are required to display the international radiation symbol, along with a statement that it has been treated (e.g. "irradiated," "treated by irradiation"). Irradiated foods sold in bulk must be accompanied by signage with this information.

Prepackaged foods in which an irradiated ingredient makes up more than 10 per cent of the product must indicate the irradiated component on the ingredient list.