Levels approved for meats
0.3 - 1.0 kGy for control of Trichina in pork
up to 3.0 kGy for control of pathogens in fresh or frozen packaged poultry
up to 4.5 kGy for pathogen control in uncooked/refrigerated meat
up to 7.0 kGy for pathogen control in uncooked/frozen meat