CANADA – A microbiologist with the University of Manitoba suggests the widespread adoption of irradiation of poultry could potentially reduce the number of incidents of foodborne illness in Canada by 25 per cent, writes Bruce Cochrane.
Food irradiation is the process of exposing food to ionizing radiation to kill any microorganisms or insects that might be present.
Dr Rick Holley, a food safety and food microbiology professor with the University of Manitoba, observes the association between poultry and campylobacter and salmonella is pretty significant.
FoodWorld 