Irradiation is approved for food treatment in over 50 countries. In Canada, irradiation is approved for spices, seasonings, flour, onions and potatoes. In the United States, irradiation is approved for use in meat at absorbed doses up to 7 kilo Gray (kGy), and it has been scientifically proven safe for food use at absorbed doses up to 60 kGy. Irradiation has insignificant effects on nutrients in beef, even at very high absorbed doses.

A recently-completed research project, funded by the National Check-off and Canada’s Beef Science Cluster, studied the effectiveness of low-dose electron-beam treatment (at 1 kGy) in eliminating harmful bacteria in beef trim used to make ground beef.  It also studied whether a panel of taste-testers could determine whether or not patties were made with e-beam treated beef based on color, aroma, texture, juiciness or flavor. Continue reading →