FDA says it’s safe, but in my opinion, after it has been treated with radiation, I don’t think there is really any nutrients left in the food. What do you think? Do you think it’s a safe practice?
The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.
What is food irradiation?
Are irradiated foods safe?
What foods are irradiated?
How will I know if meat and poultry products are irradiated?
How should I handle irradiated meat and poultry?
What is food irradiation?
Food irradiation is a technology for controlling spoilage and eliminating foodborne pathogens. The result is similar to pasteurization. The fundamental difference between food irradiation and pasteurization is the source of the energy used to destroy the microbes. While conventional pasteurization relies on heat, irradiation relies on the energy of ionizing radiation.
Food irradiation is a process in which approved foods are exposed to radiant energy, including gamma rays, electron beams, and x-rays. In 1963, the Food and Drug Administration (FDA) found the irradiation of food to be safe. Irradiation of meat and poultry is done in a government-approved irradiation facility. Irradiation is not a substitute for good sanitation and process control in meat and poultry plants. It is an added layer of safety.
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