The Canadian Cattlemen’s Association has once again asked Health Canada to approve irradiation of ground beef.
The association made the same request in 1998, but never received a public response from Health Canada. Although many oppose irradiation, the association has the support of the Consumers Association of Canada this time around, and is hoping growing concern about food safety will also bolster its case.
“Irradiation is an effective technology already approved for other foods in Canada and used as a normal course of business in 50 countries around the world to improve food safety for consumers,” the association said in a statement. “When combined with food safety interventions already in use, irradiation could essentially eliminate E. coli-related illness associated with ground beef.”
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The irradiation technique supported by the CCA is called E-beam, which uses electricity to destroy harmful bacteria, and has been in use in the U.S. since 2000. A previous Health Canada review of the technology found it results in only “minor changes to food, similar to cooking,” doesn’t significantly reduce its nutritional value, and poses no health threats, the association said.
The Canadian Meat Council, another supporter of irradiation, likens it to pasteurization of milk, and noted it also extends the shelf life of ground beef.
Health Canada allows irradiation for onions, potatoes, wheat, flour, whole wheat flour, and whole or ground spices and dehydrated seasonings. It is used primarily on spices.
