Research Paper on:
Process of Beef Irradiation

Unformatted Sample Text from the Research Paper:
to be a more effective process than traditional methods in addition to the fact that there is little or no change to the texture, flavor or color of the meat.  Beef irradiation is considered to be one of the most important because beef is often consumed when it is raw or partially cooked; irradiation kills E. coli 0157:H7 which is  considered an "illegal adulterant" in beef and would lead to mass recalls if present; and, irradiated beef can be labeled "E. coli Free". Because of the use of radiation in  the process, consumer groups are concerned that the process may produce carcinogens and irradiation could also open the door for exploitation in that it lowers the bacteria levels found on  spoiled meat. Irradiation however, is considered as a plausible alternative under kosher law which restricts the use of the traditional chemical and heat treatment processes used in the killing of  bacteria on beef. Used in over 40 countries and approved by the U.N. World Health Organization, beef irradiation overall seems to have more advantages than disadvantages.  Meat irradiation is a process which exposes meats to ionizing radiation which has enough energy to remove electrons from atoms creating positive and negative charges within the  product to kill the growth of insects, molds and pathogens which exist within the meat product and can be harmful when ingested. Richard Lechowich, Director of the National Center for  Food Safety and Technology at the Illinois Institute of Technology stated that the benefits for the irradiation are "overwhelming" mostly due to the fact that irradiation of meat products can  prevent thousands of illnesses caused by the ingestion of meat infected with the deadly E. coli O157:H7 bacteria or the salmonella species of bacteria (Meat Irradiation, 2002). Passed by the