Abstract
Salmonella enteritidis, S. typhimurium, Campylobacter jejuni and Listeria monocytogenes frequently cause foodborne infections. Food of animal origin, especially poultry, poultry products, eggs and egg products are main sources of contamination. To ensure hygienic quality of these products, it is necessary to take protective measures—not only of a hygienic nature. Food irradiation is one of the protective methods available. Comprehensive data concerning sensory, physiological and toxicological characteristics of irradiated food exist. However, to determine eventual sources of risk associated with the inappropriate use of radiation, it is necessary to generate additional comprehensive microbiological and engineering data for all foods concerned. Finally, predictive modelling will contribute considerably to the solution of the overall problem.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
