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WASHINGTON,
Feb. 12 -- Alarmed by a rising tide of food poisonings and falling meat
consumption, the U.S. Agriculture Department is clearing the way for meatpackers and
poultry producers to use irradiation to sterilize raw meat. Irradiation, used widely in Europe and elsewhere, has
never gained a foothold in the U.S. The process uses x-rays to kill bacteria and other
microorganisms that are a growing threat to the U.S. food supply. Among other lethal
organisms, it kills E. coli, Listeria, salmonella and Campylobacter.
The incidence of food poisoning has risen
steadily in recent years. The most recent outbreak, a rash of Listeria poisonings
from a Sara Lee Corp. plant, had caused 11 deaths, five stillbirths or miscarriages and 73
illnesses as of early February.
The American Medical Association and other
scientific groups have endosed the use of irradiation, but some consumer groups have
opposed it, saying the food industry should focus instead on keeping their plants clean.
The USDA order, which takes effect in 60 days,
permits the zapping of most types of meat and also of virtually all poultry.
Previously, only packaged poultry could be irradiated.
The order does not require irradiation,
however, and it is not likely to see widespread use, at least initially. There are
few irradiation facilities in the U.S. and the few that do exist are not close to large
packing plants.
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