ABSTRACT
In 1990 the United States Department of Agriculture approved irradiation of poultry as a means of destroying potential bacteria that can cause foodborne illness. Radiation at the dose levels approved will not kill all bacteria, only the most harmful pathogens such as Salmonella, Listeriosis, and Campylobacter. The chief handicap of irradiated foods lies in the undesirable side reactions which occur as a result of the radiation. These include changes in flavor, color, odor, texture, and destruction of some nutrients. Radiation can also be used as a component in combination with other methods of preservation such as chemical additives or with heat. Oxygen present at the time of radiation tends to cause browning; in its absence a pink coloration occurs. Irradiation also hastens the onset of oxidative deterioration. Irradiated chicken meat stored at elevated temperatures had liquids exuding from the meat and after cooking had a soft disintegrated texture and dryness.
