Poultry irradiation: For hygiene/safety and market‐life enhancement

Abstract

The irradiation of fresh, raw poultry and of further‐processed poultry products has been the subject of research, testing, and evaluation since the late 1940s, along with red meat and other food irradiation applications. An enormous bank of information on all aspects of poultry irradiation has been developed over this period, through what has been a truly global effort. This review takes an up‐to‐date look at key aspects beginning with a look at why one might consider poultry irradiation in the first place. Since the international poultry trade sector has participated in poultry irradiation R&D in various ways over the years, and, since industrial‐scale poultry irradiation is now taking place in a few countries and has recently been approved in the United States, it is worthy of serious consideration by poultry producers everywhere. The ultimate business decision to adopt the technology is a complex one best addressed by a case‐by‐case industrial feasibility study. The ultimate personal decision to purchase and to serve irradiated poultry should, on the basis of unshakable facts, be an unhesitating “yes” (when available at “the right price” taking into account the added benefit/value accruing from the irradiation). There is a good reason to anticipate that this will be the case among the overwhelming majority of the consuming public, including in the US if and when the US poultry industry implements the May 2, 1990, approval of fresh and frozen raw poultry irradiation up to a 3‐kilogray maximum dose.