The FDA has approved irradiation of fresh and frozen red meats, such as beef, lamb, and pork, for controlling disease-causing microorganisms. The approval is based on review of studies that included examination of the chemical effects of radiation, the impact on the nutrient content of irradiated products, potential toxicity concerns, and the effects on microorganisms in or on irradiated products.
The FDA previously has approved irradiation of poultry to control pathogens, of pork for control of the trichina parasite, of foods such as fruits, vegetables, and grains to control insects, and of spices, seasonings, and dry enzymes used in food processing to control microorganisms.
Nightingale SL. Irradiation of Meat Approved for Pathogen Control. JAMA. 1998;279(1):9. doi:10.1001/jama.279.1.9-JFD71011-4-1