The recall of contaminated beef by Hudson foods has led to calls for more federal regulation, although scientists point out that between 2 percent and 5 percent of all beef contains various strains of E. coli that can survive both refrigeration and freezing. The Secretary of Agriculture wants the power "to order recalls and impose civil fines" on meat processors.

But some analysts say the costly and deadly outbreak of E. coli bacteria in the United States could have been entirely avoided if the Food and Drug Administration (FDA) had approved a procedure for hamburger that it has already approved for other meats -- including chicken.

• Scientists say that the safest and most effective way of killing food-borne pathogens is through irradiation -- the use of ionizing energy.

• Irradiation is already used to treat such foods as onions, fish, wheat, cereal grains and spices in more than 40 other countries.

• The FDA has already approved the process for pork, some vegetables, fruits and poultry, but its approval on beef has been held up for more than three years.

• Anti-technology advocates claim that irradiation is a health hazard; but in 1965, the Office of the Surgeon General of the U.S. Army declared irradiation safe and scientists continue to agree.

However, food processors fear that consumers -- encouraged to believe (falsely) that irradiation makes food radioactive -- will reject irradiated products.

The FDA claims it has not approved the procedure for red meats because the approval process takes time and is now in its final stages. A spokesman for the Agency was quick to note, however, that approval does not necessarily permit use of the procedure.

Analysts point out that E. coli has already cost meat processors millions of dollars and tainted food claims some 9,000 lives a year in America.