A study by Consumer Reports magazine analyzed more than 500
packages of irradiated and nonirradiated meat purchased at supermarkets
in 60 cities in eight states and found that levels of bacteria were
significantly reduced in the irradiated meat, but not eliminated
entirely. The American Meat Institute (AMI) said the Consumer Reports
article "does a serious disservice to consumers on an important
topic of food safety. By repeating inaccurate assertions about residual
bacteria in irradiated products and basing its recommendations about the
wholesomeness of irradiated ground beef and chicken on suspect,
unscientific data, the story paints a false and misleading picture of
food irradiation."
Printer friendly
Cite/link
Email
Feedback