Irradiation as a possible means to assure the hygienic quality of chicken and meat products in Latin America

Meat and meat products are important foodstuffs in Latin American countries, both for internal consumption and for export. Even though produced and handled in accordance with Good Manufacturing Practice, meat may carry pathogenic agents (viruses, bacteria, parasites) and spoilage organisms. Irradiation could be of value in reducing the risk from pathogens, and the economic losses due to spoilage; assurance of hygienic quality would facilitate international trade in meat and meat products. The effectiveness of irradiation against a wide range of bacteria, parasites and viruses in meat and meat products is reviewed, and various actions are recommended to encourage the use of irradiation and secure consumer acceptance of irradiated meat. (author). 14 refs, 4 tabs