Health Canada is expected to rule on ground beef irradiation by next spring.
The process, also known as cold pasteurization, has been proven effective in killing food-
borne pathogens like salmonella, listeria and E. coli 0157:H7.
The Canadian Cattlemen’s Association submitted a petition to Health Canada in March
1998, requesting approval of irradiation of ground beef for food safety reasons.
“E. coli was every bit a concern in that particular time period as it is now and we place high
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priority on addressing confidence in the product,” said Ben Thorlakson, past-president of
the association.
The process has gone through Health Canada’s technical assessments.
Then, depending on public feedback, the proposal would probably go forward for
ministerial approval by next April or May, said Thorlakson.
Irradiation of red meat was approved in the United States three years ago.
Numerous food products including fruit, vegetables, spices and some seafood are irradiated
in North America and the European Union.
Irradiation has been studied for more than 50 years. It is endorsed by United Nation’s
World Health Organization and Food and Agriculture Organization, and the American
Dietetic Association.
