Bhabha Atomic Research Centre (BARC) scientists feel that poultry products tempered with irradiation and heat would be safer to consume.
According to Dr AK Sharma, head of BARC food technology division, “mild heat of 70-80 degree Celsius in combination with radiation can destroy all pathogens in dressed poultry or meat.”
BARC has been actively involved in the irradiation of a variety of food products including spices, onions and grains. However despite possessing the technology for meat irradiation, no company has so far approached them. According to Dr Sharma, “the awareness level of consumers as well as companies is very low as compared to that of the west.”
“Large scale irradiation of ground beef is carried out in the US for microbial decontamination. Similarly in France irradiation is used for microbial decontamination of poultry meat.”
“Even countries like China and Saudi Arabia have adopted this process,” he adds.
What are the advantages of irradiation has made it popular among these countries? “The main advantage is that it can be applied to pre-packed forms of food thus avoiding post processing contamination without changing the natural form.”
BARC has so far signed Memorandum of Understanding with 14 companies that have shown interest in the irradiation process.
“None of these companies is involved in meat irradiation though,” he says.
The lack of interest in irradiation is even more surprising since irradiated food products are not that expensive.
According to Dr Sharma “the cost of irradiation treatment for spices costs around Rs 1 to 2 per kg. If sufficient volume of meat is obtained, its prices too would increase very slightly.”
