The processes of poultry meat production carry a risk of contamination with bacteria such as Salmonella, Campylobacter, E. Coli, L. monocytogenes, and other pathogens that cause foodborne diseases and lead to various infections (e.g. enteritis, salmonellosis, etc.).

Demand for poultry meat products is rising globally, therefore operative preservative techniques are needed. Food irradiation is a successful technique not only in ensuring the microbial safety but also in increasing the shelf life of foodstuffs. Irradiation is very effective in inactivating pathogens without compromising food quality.