Irradiation of Poultry

Irradiation of poultry

A) was approved for commercial use in 1993 for reducing bacterial concentrations of Salmonella.
B) is a sterilization process which allows the food handler more leeway or flexibility in regards to cross-contamination, poor personal hygiene, and time/ temperature abuse during food preparation.
C) uses the chemical trisodium phosphate (TSP) .
D) all of the above
E) none of the above