1. Irradiation of Ground Beef in Canada Karolina Michalak Wei Zhang June 21, 2004 CROP 6250

3. Policy B.26.003. (1) Subject to subsection (2), no person shall sell a food that has been irradiated. Food and Drug Acts, Part B, Division 17-28.

4. Subsection (2)

5. Outline 1.Escherichia coli O157:H7 2.Irradiation 3.USA policy 4.Canadian policy 5.Changes 6.Conclusions

6. Escherichia coli O157:H7  Incubation period: 1-8 days  Duration of illness: 5-10 days  Symptoms: -abdominal pain -severe diarrhea, often bloody -no fever  HUS  USA, in 2002, there were 3,840 reported cases  August  1,911 cases in people under 14 yrs old  Underreporting estimated at ~20 fold  73,480 estimated total cases

7. Outbreaks  Usually related to ground beef  Jack in the box, 1993  4 child deaths  700 illness www.med.sc.edu:85/fox/ enterobact.htm  Bad publicity for businesses and govt  Expensive - recalls  Multistate outbreak – June/July 2002  28 cases linked,  18 confirmed,  7 hospitalizations,  5 with HUS

8. What is irradiation? SourceLimit of energy MechanismUse High-energy gamma ray Co 60 1.33 MeV Naturally occurring Bulk foods Packaged foods X-rays5 MeVHit heavy metal target with high-velocity electrons Bulk foods Packaged foods High-speed electron beams 10 MeVMachine- produced Packaged foods thickness <10cm

9. Irradiation absorbed dose CategoryDosePurpose low dose< 1 KGydisinfest insect, delay ripening of fruit medium dose1-10 KGypasteurization high dose> 10 KGysterilization

10. Irradiation – Cold Pasteurization www.ext.vt.edu/pubs/foods/ 458-300/458-300.html

11. Irradiation Mechanism Free Radicals DNA Damage High Energy Rays

12. Increased Shelf-life www.ext.vt.edu/pubs/foods/ 458-300/458-300.html

13. Negative Effects 1.Fat - aromatic and off flavour 2.Vitamin loss - Thiamin, Vitamin E 3.Unique products

14. Pros and Cons Pros Cons  Increased shelf-life  Increased food safety  Increased consumer confidence  Decreased food waste  Keep food fresh  Retain food sensory charac.  High start-up costs  Increase in price of food (20c/p)  Lax in food hygiene  Changes in fat and vitamins  Uncertainty in URPs  Psychological hostility

15. Recap – Canadian Policy B.26.003. (1) Subject to subsection (2), no person shall sell a food that has been irradiated. Therefore, ground beef cannot be sold if irradiated.

16. USA & International Policies Note: The US is trying to lift the requirements of having labels and also increase the dosage.s USA 4.5 kGy for refrigerated meat products 7.0 kGy for frozen meat products labelling Internationally <10 kGy no toxicological or nutritional hazards

17. Irradiation “The USDA today released specifications for the purchase of irradiated ground beef for donation through the National School Lunch Program. The product will be available for schools to order in January 2004” Washington, May 29, 2003

18. Good Aspects of Canadian Policy  Does not give consumers false sense of security  Does not start controversy / no bad publicity if it is not there

19. Bad Aspects of Canadian Policy  The use of irradiation on ground beef could improve the safety of our food supply by significantly decreasing levels of E. coli O157:H7.  Decrease the number of cases and deaths due to E. coli O157:H7.

20. Recommendations We propose that Canada allow the irradiation of ground beef. The policy should be changed to allow: refrigerated ground beef 4.5 KGy frozen ground beef 7.0 KGy Enforced with documentation/record keeping. Measure dosage using dosimeter.

21. Conclusions  Can be compared to pasteurization  Increase consumer awareness with correct information

22. Discussion Questions 1. Do you think people take enough precautions to prevent illness due to E. coli O157:H7? Comments on the first quotation? 2. Would you be willing to pay extra for irradiated ground beef at the supermarket? 3. Should Canada change its policy and allow irradiation of ground beef?