Irradiation, sometimes called “cold pasteurization,” also can help assure ground beef safety. Food irradiation is approved in more than 40 countries around the world and has long been approved and used for wheat, spices and fresh fruits and vegetables in the United States. Irradiation was approved for beef in 1997.

During irradiation, foods are exposed briefly to an ionizing energy source, such as x-rays or electron beams, to kill harmful bacteria that would otherwise cause foodborne illness. Irradiation can virtually eliminate E.coli 0157:H7 and greatly reduce other disease-causing germs. Remember, though, irradiation complements but does not replace proper food handling practices. For example, ground beef patties, meatloaves and meatballs still need to be cooked to an internal temperature of 160 degrees F.

Foods treated with irradiation are labeled with the statement “irradiated for food safety” or “treated by irradiation” and the international symbol for irradiation, the radura. Irradiation is a safe process, which poses no danger to food or people.