A health panel organised by the American Council on Science (ACS) is citing the recent contamination of 19 million pounds of ConAgra beef with the E. coli bacteria as an example of why consumers must demand that their meat is irradiated
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In total, 20 people reported illness from consuming the contaminated ConAgra meat, and the panel, consisting of over 250 scientists and physicians, insists that irradiation of ground-meat products “kills bacteria without harming either the flavour or nutritive value of the meat”.
Dr Ruth Kava, ACS nutrition director, commented: “One unique benefit of irradiation is that it is done at the end of processing, making it less likely that beef will become contaminated at the plant.”
Several studies by opponents of irradiation insist otherwise, however, pointing to worker accidents at irradiation facilities, involving serious injuries and radiation sickness.
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By GlobalData
