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United States Department of Agriculture

Agricultural Research Service

Title: Improving the Microbiological Safety of Poultry by Irradiation

Author
item Sommers, Christopher

Submitted to: Feedinfo News Service
Publication Type: Trade Journal
Publication Acceptance Date: October 17, 2003
Publication Date: October 26, 2003
Citation: Sommers, C.H. 2003. Improving the microbiological safety of poultry by irradiation. Feedinfo News Service.

Technical Abstract: Raw poultry can sometimes be contaminated with pathogenic bacteria which cause food-borne illness in humans. Campylobacter and Salmonella are two of the most common pathogenic bacterial species that are sometimes found on poultry. In addition to causing gastroenteritis and diarrhea these bacteria can also cause stomach and esophageal cancers, Gullain-Barre Syndrome, and Rieters Syndrome. Ionizing radiation can eliminate pathogens, including Campylobacter and Salmonella, from raw poultry products. A radiation dose of 3.0 kGy, which does not affect the quality of raw poultry, would eliminate 99.99 percent of Salmonella from poultry and greater than 99.999 percent of Campylobacter. Use of ionizing radiation would ensure the microbiological safety of poultry and reduce the incidence of food-borne illness for consumers.

Last Modified: 12/21/2014
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