Which foodborne diseases could be prevented with irradiation?
Treating raw meat and poultry with irradiation at the slaughter plant could eliminate bacteria commonly found on raw meat and raw poultry, such as E. coli O157:H7, Salmonella, and Campylobacter. These organisms currently cause millions of infections and thousands of hospitalizations in the United States every year. Irradiating prepared ready-to-eat meats like hot dogs and deli meats, could eliminate the risk of Listeria from such foods. Irradiation could also eliminate parasites like Cyclospora and bacteria like Shigella and Salmonella from fresh produce. The potential benefit is also great for those dry foods that might be stored for long times and transported over great distances, such as spices and grains. Animal feeds are often contaminated with bacteria like Salmonella. Irradiation of animal feeds could prevent the spread of Salmonella and other pathogens to livestock through feeds. http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodirradiation.htm#whatis As for the meat itself being
