ABSTRACT
The purpose of radurization of meats and poultry is to extend the product life. Partly because of considerations of microbiological safety and partly for reasons of product quality, in the case of the foods radurization must be used with refrigeration. Although meat and poultry may be contaminated with viruses potentially pathogenic to man, exact information is lacking on the role of foods in transmitting viral diseases. In the US the meat supply is free of helminths and treatment of all meats by radicidation for the purpose would seem to impose an unwarranted cost. While government regulation could impose radicidation, the risk-benefit balance for the consumer would need to be considered. In consideration of the fact that surviving microorganisms in radurized foods have been exposed to ionizing radiation, there is the possibility that mutations may have occurred. Both E. S. Idziak and M. Ingram have reported that there is no evidence that such mutations constitute a health problem with radurized foods.
