Re[2]: Advice needed on Food Irradiation -Reply

["Neil, David M" <NEILDM@inel.gov>]

     In the case of E. coli contamination, the nasty variety is a normal
     component of intestinal flora in cattle. It doesn't bother them like
     it does us. Ergo, presence of that variety indicates bovine fecal
     contamination.  My local store's meatcutters don't work in barns or
     have cattle wandering through their work area. Irradiation at the
     point of packing as "prime cuts" would stop that cold.

     While salmonella contamination can come from an airborne source
     anywhere, it is not a problem unless allowed to grow by the meat being
     above refrigeration temperature - such as when freshly slaughtered.
     Again, irradiation at the packinghouse is the optimal point.
        As an aside, poultry can carry salmonella as normal intestinal
     flora. The slaughter and packing process are such that I personally
     consider it more likely that a chicken IS contaminated than that it
     ISN'T - and I still eat poultry.  But I'd rather it was irradiated; I
     like my turkey cooked to a lower internal temperature than the
     standard recommendation - more tender and more juicy.

     While your point that contamination can be introduced at any point is
     valid, the fact that later handlers work in a much more controlled
     environment than the packinghouse mitigates against introduction of
     contamination at that point.  Between the packer and the store's
     cutting room, the meat is handled wrapped or sealed in plastic, and in
     boxes. While I don't know what processes Chez Ronald, Jacques dans la
     Cache, and that ilk use, I would suspect that the patties are made at
     the packer and handled boxed until they reach your local purveyor.

     My wife works as a food demonstrator, and I stand in for her
     regularly, so I get to see commercial food handling and sanitation,
     especially in the meat market, "up close and personal" on a regular
     basis.

     Dave Neil
     neildm@inel.gov


______________________________ Reply Separator _________________________________
Subject: Re: Advice needed on Food Irradiation -Reply
Author:  RADSAFE (INELMAIL.RADSAFE) at _EMS
Date:    12/03/97 03:26 PM


There are a number of points in beef or food processing where the
introduction of harmful bacteria may be introduced from the death of the
animal to packaging at the local grocery store.   I can't see every store
running it's own irradiator just because they are the last in the process
line.  The last handler could contaminate the meat the most.   When would
be the most effective time during processing for irradiation to take place?
Can you imagine your local butcher taking certification courses in health
physics?

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RMonsalveJones@ITCRP.COM on 12/03/97 10:35:34 AM

Please respond to radsafe@romulus.ehs.uiuc.edu


To:   radsafe@romulus.ehs.uiuc.edu
cc:    (bcc: Theodore S Bohn/BST/LMITCO/INEEL/US)
Subject:  Advice needed on Food Irradiation -Reply




I would think that the FDA views Food Irradiaiton a an additional step to
assure a good food supply. The inplace inspections and inspectors
should remain. Cleanleness requirements should (will) remain.
I say this because of some news reports indicating that with food
irradiation the FDA will decrease survallance and cleanleness
requirements thus alowing for teh increase of fecal matter in the food
supply.
Nothing from the FDA or any other commenting groups has recommended
or advicated the reduction in other requirements. At least as I understand
the reports.
My thoughts only
Robert Monsalve-Jones