MEDICAL EXPERTS GIVE BEEF IRRADIATION OK

LAURA KLEPACKI

The controversial idea of using irradiation to eliminate bacteria from ground beef received a boost recently from a group of medical experts who said they are in favor of the practice, which has yet to be used in the United States.

But retailers and others involved in the food industry say the central issue regarding irradiated food products continues to be not one of effectiveness, but one of consumer acceptance.

"It's one of these situations where people are frightened by the potential presence of E. coli, but they are also fearful of things like radiation," said Paul Bernish, vice president of public affairs for Kroger Co., Cincinnati, referring to the potentially deadly bacterium that has been targeted as the cause of hundreds of cases of recent illnesses stemming from tainted ground beef.

"There are a lot of people who think that irradiation is the single best way to ensure that E. coli bacteria is removed or killed, and we think that it ought to be studied in some depth," said Bernish. "The problem is, and is going to be, consumer acceptance."

The U.S. Food and Drug Administration has already granted approval for the use of radiation on poultry and some pork cuts, according to an FDA spokeswoman. A petition for beef has been submitted to the FDA by Isomedix, a radiation company based in Whippany, N.J., the company confirmed. But FDA has no further comment until the petition is published in the Federal Register and becomes public information.

In the wake of four deaths 18 months ago traced to E. coli in the Pacific Northwest, and many more recent cases of illness, the government has taken measures to improve processing and handling

to reduce bacteria levels on fresh meat products. See related story, Page 24.

But the medical experts, a group of gastroenterologists meeting in Washington last month, contend that the current "farm to table approach" to bacteria reduction, in which handling is more closely monitored, is not enough.

"By reducing the risk at each critical stage of the process from farm to table, the risk associated with the finished product at the point of consumption theoretically should approach zero," the group said in a prepared statement.

"The problem with this approach is that the safe food process still requires a significant consumer or food handler responsibility and a breakdown in the cooking process can still result in serious foodborne illness."

While the use of radiation would not completely eliminate the presence of E. coli, it would significantly reduce the potential hazard, the group said.

While irradiation has its supporters, it also has its opponents.

Michael Colby, executive director for Food & Water, Marshfield, Vt., a consumer advocacy group, questioned the basis for the recommendations put forth by the scientists.

"There was no study, no research, no open and fair discussion. If there was, how come there were no scientists there to voice concerns of radiation?" he said.

"What about the environmental problems, the cost, who's going to pay, and what about nuclear mishaps?

"We need to put all the issues on the table," said Colby.

However, Darrell Gerdes, director of the Food Science Research Institute at the University of Houston, Houston, said he believes there is "nothing better" than irradiation.

"Right now, we can irradiate chicken, but everybody is afraid because they think the consumer doesn't want it," said Gerdes. "How many more kids have to die before the industry wakes up and decides that irradiation is the way to go?"'

Gerdes said his department is currently negotiating with a Houston-based supermarket chain to conduct a poll on what consumers think of the use of radiation. He said he hopes to be able to begin the research sometime in September or October.

Mickey Clerc, vice president and director of public relations for Winn-Dixie Stores, Jacksonville, Fla., when asked if the chain would carry irradiated products if they were available on the market, said the company is simply a buying agent for its customers.

"For our customers, we will do whatever they show a preference for," said Clerc.

If customers thought irradiated beef offered them an advantage, Winn-Dixie would do whatever it could to carry it, said Clerc.

Last fall, the American Meat Institute, Arlington, Va., released research findings supporting the use of radiation on beef to kill bacteria.