Background Food has been safely irradiated in the U.S. for over 30 years. Shortly after World War II, the U.S. Army began experimenting with irradiating fresh foods for field troops. In September 1992, FSIS approved guidelines for use of irradiation in raw packaged poultry. The FSIS decision followed FDA's May 1990 rule, which concluded that poultry irradiation at the absorbed dose of 3 kGy does not pose a safety hazard to consumers and is effective in controlling foodborne illness. FDA determined in December 1997 that use of irradiation on raw meat is safe.
Pathogenic microorganisms are the most significant cause of foodborne illness.
Ionizing radiation will reduce, and in some circumstances eliminate, pathogenic microorganisms in or on meat and poultry. FSIS therefore recognizes irradiation as an important technology to help ensure the safety of meat and poultry. Ionizing irradiation is an approved additive in fresh or frozen, uncooked, packaged poultry products and mechanically separated poultry for the purpose of reducing pathogenic microorganisms. A CCP is a point, step, or procedure at which control can be applied so that a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. Dosage, ambient temperature, oxygen levels, or other factors that affect the antimicrobial efficacy of irradiation will likely be monitored to determine if the critical limits for an irradiation CCP are being met.