Consumer Attitudes Toward Irradiated Poultry

摘要

Focus groups suggest that education, informative labels and posters, and in-store sampling are effective ways to convince consumers to purchase irradiated poultry. Irradiation can control bacteria such as Salmonella and other foodborne bacteria associated with poultry ithat can cause illness when poultry is undercooked or mishandled (Kampelmacher, 1983; Thayer and Boyd, 1991). In May 1990, the Food and Drug Administration approved irradiation of poultry products at a dosage of 3.0 KGy which is effective in controlling foodborne bacteria and does not pose a safety hazard to consumers (FDA, 1990). On September 21, 1992, the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) approved guidelines for irra-diation of raw packaged poultry. Products that may be irradiated include fresh or frozen uncooked whole carcasses or parts, including ground, boneless, skinless, and mechanically separated poultry products (USDA, 1992).