IRRADIATION AND PACKAGING OF FRESH MEAT AND POULTRY

Extensive research on the irradiation of fresh meat and poultry has be en carried out during the past 40 years; yet there is a need for consi deration of combined use with other technologies such as modified atmo sphere (MA) packaging. Some of the past work has focused on spoilage m icroorganisms and pathogens, whereas other reports emphasize the senso ry quality of fresh meat and poultry. Reports published indicate that the effects of irradiation in conjunction with packaging vary dependin g upon the kind of meat and poultry and the atmosphere composition in the package. Irradiation may result in off-flavor and/or odor and disc oloration of fresh meat and poultry in packages containing air (oxygen ). One concern is that pathogens may grow and/or produce toxins in irr adiated meat or poultry packaged using modified atmospheres because of a lack of competing organisms. This is of even greater concern if spo ilage is suppressed and does not provide the usual warning signals. On the other hand, even though there is some evidence of the growth of p athogens in temperature-abuse conditions, most reports have indicated that spoilage preceded toxin production. Therefore, considering the se nsory quality and concerns for safety, the effects of irradiation in c ombination with vacuum or MA packaging of fresh meat and poultry shoul d be studied further. More complete information is needed to ensure th e appropriate use of vacuum or MA packaging in combination with irradi ation for the safety of fresh meat and poultry.