FSIS is also revising its regulations governing the irradiation of poultry products so that they will be as consistent as possible with the regulations for the irradiation of meat products. The final rule will become effective February 22, 2000. Irradiation Food irradiation is the process of exposing food to radiant energy in order to reduce or eliminate bacteria, therefore making it safer and more resistant to spoilage. Food is most often irradiated commercially to reduce the numbers of pathogenic microorganisms, to extend shelf-life, or to eliminate insect pests. Food irradiation for these purposes is practiced in many countries, including the United States.
Radiant energy is found naturally in the atmosphere, sun, soil, and water.
Consumer products treated with ionizing energy include medical bandages and dressings and other sanitary products. People exposed to radiation via x-rays during visits to doctors and dentists. These figures are much lower than those that have been determined safe and effective for use in food. Irradiation of meat and poultry does not increase human exposure to radiation since the energy used is not strong enough to cause food to become radioactive. During safety testing, scientists used much higher levels of radiation than those approved for use in poultry and discovered no toxic or cancer-causing effects in animals consuming irradiated poultry.