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New Risks: Issues and Management pp 111–118Cite as

Control of Microbial Pathogens in Poultry by Irradiation: Issues Related to Risks and Benefits

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Part of the book series: Advances in Risk Analysis ((AIRA,volume 6))

Abstract

The use of food irradiation has been proposed to reduce the incidence of food-borne diseases, particularly salmonellosis and campylobacteriosis associated with poultry. The widespread adoption of irradiation for the control of food-borne hazards may be delayed by the divergence of actual and perceived risk of irradiated food and the divergence of social and private benefits evaluations of food irradiation. Food irradiation is, on balance, a risk reducing technology, yet risk perceptions may be to the contrary. Consumer private benefit assessments may differ from society benefits. These issues raise the policy implication of whether public health authorities should promote use of this technology to control microbial pathogens in poultry.

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Author information

Authors and Affiliations

  1. Agriculture Canada, Ottawa, Ontario, Canada

    Ronald Krystynak

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  1. Ronald Krystynak
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Editors and Affiliations

  1. US West Advanced Technologies, Englewood, Colorado, USA

    Louis A. Cox Jr.

  2. University of California, Berkeley, Berkeley, California, USA

    Paolo F. Ricci

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© 1990 Springer Science+Business Media New York

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Krystynak, R. (1990). Control of Microbial Pathogens in Poultry by Irradiation: Issues Related to Risks and Benefits. In: Cox, L.A., Ricci, P.F. (eds) New Risks: Issues and Management. Advances in Risk Analysis, vol 6. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-0759-2_14

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  • DOI: https://doi.org/10.1007/978-1-4899-0759-2_14

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4899-0761-5

  • Online ISBN: 978-1-4899-0759-2

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