The long-debated process, euphemized as ““cold pasteurization,” involves zapping meat with gamma rays, which kill bacteria by fracturing their genetic material. The American Medical Association endorses irradiation, and most scientists say it leave s no radioactivity behind. Nor, for the most part, does it affect the beef’s nutritional value, color or taste.
Selling irradiation to the public will be another matter. Years ago the FDA green-lighted irradiation of pork and chicken (all must be labeled accordingly). Yet few meat processors use it, citing lack of demand. McDonald’s and Burger King officials say they have no immediate plans to introduce irradiation.
Likewise, a few health experts remain skeptical. Dr. Samuel Epstein of the University of Illinois at Chicago says that further testing is needed to make sure irradiation has no carcinogenic effects. He proposes cleaning up and slowing down the slau ghterhouses and increasing inspections. But that would produce even higher prices than the few extra pennies a pound that irradiation would cost. Prediction: no change.
