Canada’s cattle industry is asking the federal government to allow use of a controversial irradiation process to reduce the danger of bacteria-contaminated ground beef reaching consumers.
Last week, leaders of the Canadian Cattlemen’s Association presented a 900-page submission to Health Canada asking that it approve irradiation of fresh and frozen ground beef. The products would be clearly labeled and consumers would have a choice.
Ben Thorlakson, newly elected president of the cattlemen’s association, said it is part of the industry’s focus on food safety.
He said irradiation reduces the risk of E. coli 0157:H7 bacteria making it to the consumer plate. Irradiated products might be welcomed by hospitals, nursing homes and other centres responsible for feeding vulnerable populations.
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“We have a very safe product but people still get sick from food-borne illness,” he said in an interview from his feedlot at Airdrie, Alta. “Some of our population is a bit more susceptible than others and I think it’s important to have the option available.”
Irradiation has not been approved for general use in Canada and in the past, when public hearings were held on the issue, there was considerable consumer resistance to the idea of food being “zapped” using radiation.
The cattlemen’s group, in its submission supported by some consumer representatives, scientists and other groups, said irradiation is safe if done by properly equipped and licensed operators.
Irradiation of ground beef was approved in the United States late last year in the wake of a damaging incident of food poisoning involving beef. In 1993, tainted burgers killed four children in the Pacific Northwest and last year, fears of E. coli contamination led to the recall of 11 million kilograms of hamburger.
Even though irradiation has been approved, it is not yet in use in the American beef industry. Agriculture department guidelines on packaging and dosage still are needed.
Health Canada officials are expected to take some time to consider the issue.
The cattle producers liken irradiation to milk pasteurization, “an option to reduce the risk from food-borne pathogens.” The CCA says only plants “with standard operating procedures” that have been approved by Health Canada and the Canadian Food Inspection Agency would be able to carry out the procedure.
“This is an expensive program so I expect not many would offer it,” said Thorlakson.
