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Irradiated meat has fewer pathogens than untreated meat. Handle it carefully so you keep the added safety. If you mishandle the product, bacterial contamination can reoccur.
Poultry (whole bird): 180°F.Ground turkey: 165°F.Ground beef: 160°F.
Irradiated meat and poultry can reduce your risk of exposure to disease-causing bacteria (called pathogens). This is especially beneficial to
Remember, you still have to handle irradiated meat and poultry carefully to keep this benefit.
Prepared by J. Lynne Brown, associate professor food science, and Wei Qin, food science graduate student.
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