Clean Beef or Irradiated Dirty Beef?
A Veterinarian's Perspective
"Our efforts in the meat industry
should be aimed at removing the filth from the source not just making
cow manure safer to eat!" says Dr. Patricia Whisnant, a
veterinarian and grass fed beef expert.
The USDA recently stated that 60% of the largest United States meat plants
failed to meet federal food safety regulations for preventing E.Coli
bacteria in their products. According to the CDC this bacteria causes
an estimated 73,000 infections and 61 deaths each year. The safety
of our food supply is a real issue with most Americans.
Modern corporate centralization and integration of the meat industry has
produced high speed, factory assembly line processing which handles 400+
cows an hour by unskilled labor. Speed means profit and it can,
also, mean careless practices which are greatly responsible for the
occurrence of bacterial contamination in beef.
We have seen over the last few years that outbreaks of E.coli can cause
nationwide recalls. Often by the time the tainted beef is recalled,
the majority has already been consumed. Large corporate processors
can't afford to slow down the assembly line and are resistant to the time
consuming measures it takes to sanitize the process and minimize the risk
Irradiation may provide an excuse not to tackle the real sources and
practices responsible for the contamination of beef . . . mainly the filth
in the confined environment of the feedlot and the fecal contamination
that occurs in the high speed slaughter facility. I am afraid that
the "safety net" irradiation holds out to the meat processing
industry will be the excuse needed to continue current processing
practices rather than clean them up.
Irradiation is a process by which a food
product is exposed to high doses of radiation to kill bacteria,
parasites, and mold. Three types of ionizing radiation are
permitted: gamma rays, high-energy electrons and X-rays.
This sanitation process is endorsed by a
majority of health institutions such as The World Health Organization,
CDC, AMA, American Dietetic Association, American Meat Institute, Grocery
Manufactures of America, and the National Cattleman. These
organizations hail this
new technology as the gold standard of food decontamination.
These organizations believe irradiation is a positive process which will contribute to
our public health . . . as beneficial as milk pasteurization, immunization against disease, and
chlorination of our water.
On the other side of this debate are
activists, health care providers and those who view this technology with a
bit more skepticism and believe that irradiated food may have the
opposite effect . . . actually causing harm to long term health.
According to Dr. Samuel S. Epstein, Professor Emeritus of Environmental
Medicine, University of Illinois School of Public Health, Chicago:
"The government's assertion that irradiated food is safe for human
consumption does not even pass the laugh test."
meat is a very different product than natural meat. This is hardly
surprising as the Food and Drug Administration's approved dosage of
450,000 rads is approximately 150 million times greater than that of a
chest x-ray. Apart from high levels of benzene, new chemicals
known as 'unique radiolytic products' were identified in irradiated meat
in US Army tests in 1977, and recognized as carcinogenic. Later
tests identified other chemicals shown to induce genetic toxicity."
Epstein and many opposed to irradiation believe that the FDA's claims of
safety are based on grossly inadequate testing which fails to meet
minimal standards and which its own expert committees explicitly
rebutted. After review of over 400 irradiation studies only 5 were
used to base FDA approval. Many others presented scientific
evidence that eating irradiated meat poses grave risks of cancer and
Studies show that
irradiation damages food by breaking up molecules and creating free
radicals, causes a loss of 5-80% of many vitamins, and damages the
natural digestive enzymes found in raw foods.
The longest human
studies involving eating irradiated food only lasted for 15 weeks.
The long term effects are still very much in question. Animal
studies have shown increased tumors, reproductive failure, kidney
damage, and vitamin deficiencies.
the following points in deciding if irradiated food is a technological
breakthrough or another adulteration of our food supply:
Even if you are not a humanitarian . . .
cattle raised in feedlots are exposed to diseases and high levels of
fecal contamination from their confined environment which can impact
Irradiating meat to neutralize fecal matter
does not eliminate the fecal matter on the beef carcass during careless processing..
Feeding corn/grain in feedlots changes the pH of the
cow's stomach from neutral to acid. This practice has allowed
the development of acid
resistant 'super' E.coli which would normally be killed in an acid
environment such as the human stomach. Are we
breeding a new set of super bacteria that are irradiation resistant?
Cattle processed at the rate of 400+ cows
per hour using unskilled labor with nearly a 100% turnover rate
contributes to mistakes in processing and increases the risk of cross
Irradiation helps to reduce corporate legal
risks, allows corporations to maintain high speed processing
operations, increases beef shelf life, increases distances that beef can
be shipped and masks beef deterioration . . . advantages which are not
focused on your health but on corporate profits.
In the past 12 years, the USDA has cut
over 12,000 meat inspector jobs and in many cases has allowed USDA
inspectors to be replaced by in-house inspectors under corporate
payrolls and corporate authority.
The lobbying efforts of the meat,
irradiation industries and FDA are working to eliminate
the word "irradiated" in favor of "electronic or cold
pasteurization" . . . marketing phrases which they feel will be
more acceptable to Americans.
Marketing efforts are increasing American's
acceptance of irradiated beef each year. According to a report by
the National Cattleman's Beef Association, only 15% of the participants
in a recent marketing study of irradiated beef rejected every aspect of
irradiation, saw no benefits and questioned the risks.
They stated that the remaining 85% could be favorably influenced by
changing the word 'irradiation' to a word that sounds less like
"radiation," with better education of the irradiation process,
a choice of irradiated vs. non-irradiated beef and improvements in
Have you ever eaten irradiated
Restaurants, caterers and institutions are not required to tell you when
their beef is irradiated.
Beef which is an ingredient combined with several other ingredients does
not have to be labeled as irradiated. Popular "meals to
go" in grocer's shelves using beef as an ingredient would NOT have to be labeled as irradiated.
The government proposes to use irradiated ground beef in the national
school lunch program without parental warnings in most cases.
Even the largest mail order gourmet steak provider in this country
(which is left unnamed in this article) sells irradiated ground beef.
If you are a beef consumer . . . your chances are very good that you
have eaten irradiated beef either knowingly or unknowingly.
Is there a safe alternative to
Cattle raised in natural open grass pastures 100% of
their lives harbor significantly lower numbers of
E.coli (according to the USDA . . . literally a million-fold). As an added benefit, grass
fed cows are exposed to fewer pathogens grazing in clean, open areas vs cramped,
contaminated feedlot pens.
Grass fed beef or grain fed beef should NEVER be processed in high speed
processing facilities. To further reduce your risk, cattle MUST be
processed individually by a skilled butcher to avoid cross-contamination
and deadly processing mistakes.
The processing plant needs to strictly adhere to a HACCP protocol with a USDA inspector supervising the entire
operation. Proper processing requires time, skill and extreme
Dry aged grass fed beef has the outer layer removed in the final step
thus decreasing the risk of E.Coli. Wet aged and non-aged beef
would not have this added benefit.
Not only do cattle raised on natural grass without grain, corn or animal
by-products have significantly lower disease rates and E.coli numbers,
but grass fed beef is high in cancer and heart disease fighting omega 3 fatty acids, CLA and Vitamin E.
Grass fed beef actually helps to lower your harmful LDL cholesterol levels.
It is an
excellent source of healthy protein when processed properly.
we have opted to provide our customers with clean dry aged grass fed beef
processed individually by a skilled butcher in a USDA facility.
Personally, we feel that "dirty irradiated beef" is disgusting
and not fit to feed our pets MUCH less our health conscious customers.
Patricia Whisnant, DVM
Grass Farmer and Veterinarian