THE IMPORTANCE OF THE IRRADIATION SEAL ON MEAT PRODUCTS

Beef, pork, chicken or fish and their derivatives are the most consumed protein sources in the world, and the main causes of Foodborne Diseases (DTAs), due to their rich substrates for the development of pathogenic colonies, and intrinsic and extrinsic, the most common being bacteria such as; Salmonella sp., Vibrio parahaemolyticus, Escherichia coli, Pseudomonas, Acinetobacter and Moraxella. Clostridium, Bacillus and Lactic Acid Bacteria (LAB). Generating degradation and contamination in food and harming consumer health and the agricultural market. Irradiation is an alternative for food preservation, through the use of X-rays, Beta radiation, gamma rays and ultraviolet radiation. frozen, without harming the health of the population. This research aimed to compile consumer understanding regarding the use of this conservation method, knowledge of the irradiation seal, and the possibility of purchasing the products. The results demonstrate that 52.2% and 58.6% do not know what irradiation is and what types of radiation are used, respectively; However, 60.6% of those interviewed would perhaps buy a product with the irradiation seal, although 71.7% had never seen it.