Factors determining the safety and quality of poultry meat

This article presents the results of potential hazards and highlights critical control points at the stages of poultry production of broiler chickens. The factors of adverse effects on the human body are shown: UV radiation treatment during the maintenance and pre-slaughter exposure of birds, non-compliance with sanitary norms and rules, non-compliance with the terms and conditions of storage of finished products. The results of UV radiation treatment of broiler chicken meat in doses from 200 MJ/cm2 to 208 MJ/cm2 are presented, which confirms the safety of irradiated meat for consumers, in order to increase the shelf life of chilled broiler chicken meat, UV radiation sterilization in doses of 200 MJ /cm 254 MJ/cm is shown.