Irradiation of Poultry:
Summary of Submission Process
A. SUMMARY OF SITUATION
(a) The Requests
Two submissions have been received for the irradiation of fresh and frozen
poultry and prepared poultry products. Both submissions are based on substantially
the same information.
First Submission (I)
This submission is for the irradiation of fresh and frozen poultry, prepared
poultry products and mechanically separated poultry meat. ``Poultry`` includes
chicken, turkey, fowl, duck, pheasant, geese and Cornish hens.
Second Submission (II)
This submission advocates the irradiation of raw, fresh chilled, refrigerated
and pre-frozen intact poultry and the comminuted edible tissue of the skeletal
muscle and edible viscera.
``Poultry`` includes all raw edible tissue of domesticated avian human food
sources, specifically chicken, turkey, ducks and geese.
(b) Divisions of the Food Directorate Responsible for Evaluating these Submissions
Chemical Health Hazard Assessment Division, Bureau of Chemical Safety (Coordinating
Division; also evaluates toxicological safety, chemical safety and dosimetry
portions of submissions)
Evaluation Division, Bureau of Microbial Hazards (evaluates efficacy and microbial
safety aspects)
Nutrition Evaluation Division, Bureau of Nutritional Sciences (evaluates nutritional
effects)
B. EVALUATION SUMMARY
(a) Purpose, Source of Radiation and (Absorbed) Dose
Submission I:
The purpose of irradiation is to (1) reduce or eliminate bacterial pathogens
e.g. Salmonella, and Campylobacter, and (2) to extend refrigerator shelf-life
by reducing spoilage bacteria.
The proposed source of ionizing (gamma-) radiation is Cobalt-60.
The proposed dosages are as follows:
Fresh Poultry: Absorbed dose minimum 1.5 kGy and maximum 3.0 kGy. Expected
total overall average absorbed dose in commercial irradiation: 2.75 kGy.
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