Irradiation of food could reduce foodbourne illness outbreaks

Researchers funded by the CDC suggest that food irradiation could significantly reduce foodborne illness outbreaks. Analyzing 2,153 outbreaks from 2009 to 2020, they found none involved irradiated foods, despite some foods being eligible for irradiation. Of the 482 outbreaks with known processing methods, 155 were linked to irradiation-eligible foods like chicken, beef, and eggs, causing 3,512 illnesses, 463 hospitalizations, and 10 deaths. The study advocates for increased use of irradiation to improve food safety and reduce pathogen-related illnesses.

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