[en] Even the most advanced countries of the world suffer from a tremendous incidence of food infections attributable to food of animal origin. Besides high-level hygiene in the slaughter-house and food preparation a third line of defence, processing for safety, is required as it was in the dairy and later the egg products industry. Two ways are available: radicidation and lactic acid decontamination. The two procedures lead to a marked reward in terms of control of infection, while the consumer can be reassured that they are both fully safe. (Auth.)