A high level of quality of life of the world's population depends, among other things, on high-quality food. The use of ionizing radiation technology to reduce the level of pathogenic microorganisms in poultry products creates conditions for the stable growth of the industry and ensures safety of food circulation.
The production processes of poultry meat carry a risk of contamination with bacteria such as E. Coli, Salmonella, Listeria and Wax bacillus, and other pathogenic microorganisms that cause foodborne diseases and lead to various infections.
FOOD SAFETY AND QUALITY
Irradiating food has the same benefits as when it is heated, refrigerated, frozen or treated with chemicals, but without changing the temperature or leaving residues. The technique controls spoilage and food-borne pathogenic micro-organisms or insect pests without significantly affecting taste or smell.