“Food For Thou Sood yyy) New Food Safety Measures Information From The USDA (NAPSA)—With more consumers enjoying the thrill of the erill, a growing number of companies are irradiating hamburgers, chicken and other food products before they are sold to the public. That’s because for many people, irradiated equals safety. Food irradiation exposes food products to radiant energy including gamma rays, electron beams, and x-rays in amounts approved by the Food and Drug Administra- tion (FDA). It may not destroy all pathogens, but does reduce their numbers. New food safety measures, such as irradiation, reduce the chancesthat bacteria will be present on meat and poultry. The amount of energy used in food irradiation is not strong irradiated products served at radioactive. In fact, food passes on a conveyor system and never comes into direct contact with the diation information on menus. It is important to remember enough to cause food to become restaurants; however, some restaurants voluntarily disclose irra- energy source. Only certain meat products may be irradiated—such as whole or cut-up birds, skinless poultry, that irradiation does not replace liver, hamburgers, ground meat, and groundpoultry. low the four safe food handling steps, even when preparing irradi- pork chops, roasts, stew meat, To date, cooked meat and poul- try products, such as luncheon meats and hot dogs, have not been approved for irradiation by the FDA. U.S. food regulations also allow the irradiation of wheat and wheat powder, white potatoes, many spices, dry vegetable seasonings, fresh shell eggs, and fresh fruits and vegetables. The international “radura” symbol must be on packagesif the entire content was irradiated, as well as the phrase “treated by irradiation (or with radiation).” There are no labeling requirements for safe cooking or food handling practices by producers, retailers, or consumers. Consumers should always fol- ated meat and poultry products. Clean—Wash hands and utensils often; e Separate—Don’t cross- contaminate; Cook—Cook food to a safe internal temperature. Check with a food thermometer; and e Chill—Refrigerate or freeze within two hours. For more information on food irradiation, contact USDA’s Meat and Poultry Hotline at 1-888- MPHotline (1-888-674-6854), TTY for the hearing impaired: 1 (800) 256-7072, or visit the Web site at www.fsis.usda.gov.
