Irradiated poultry is finding a very quite inroad. VIFL is behind it. One of VIFL's more spectacular accomplishments is the acceptance of irradicated poulty acceptance.
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CONSUMER ATTITUDES AND COMMERCIALIZATION
The technology of food irradiation has received greater interest from the public, media and food industry, during the Nineties. This has been largely due to the establishment of North America’s first, dedicated food irradiation facility in Florida, initial marketing of irradiated food treated at that facility and government approval of poultry irradiation.
Consumer studies conducted on a national basis indicate that 45-55% of consumers are willing to buy bacteria-reduced, irradiated meat or poultry. The endorsement of the process by entities such as the U.S. Department of Agriculture and the American Medical Association gives the process great credibility with consumers. Market trials at grocery stores and exhibitions have confirmed this level of consumer acceptance.
Irradiated produce from Florida has been available in certain U.S. markets since 1992. This produce is irradiated to extend shelf-life and has been well-received by consumers. Irradiated strawberries and mushrooms sometimes outsell non-irradiated produce by 10 to 1, or more. In 1995, papayas from Hawaii were irradiated for disinfestation purposes, and sold to consumers in the U.S. Midwest.
Poultry has been irradiated to control Salmonella and made available in limited U.S. markets since 1993. More recently, the foodservice market has been using irradiated chicken in growing amounts. Foodservice establishments such as hospitals and restaurants have been purchasing the product on a regular basis. Using pathogen-reduced, irradiated chicken in their kitchens reduces the risk of cross-contamination of harmful bacteria from raw chicken to other foods during preparation.
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