Irradiation Facts
- Irradiation will not be used to replace sanitation, GMP’s, or inadequate HACCP programs
- Irradiation will be used as an additional tool to ensure safe, wholesome meat products
- Irradiation can extend shelf life of fresh meats by killing spoilage bacteria
- Irradiation will improve food safety by destroying organisms associated with foodborne illness
- Appropriate precautions (refrigeration, proper handling, preventing cross contamination) must be taken with irradiated product to ensure that pathogens do not present a problem