Provided is a method for suppressing proliferation of bacteria in a food product or food product packaging material while suppressing an effect on humans and suppressing generation of foul odors. This method includes a step (a) for irradiating a food product that contains a substance belonging to amino acids with ultraviolet rays at a dosage of 5 micro W/cm2 or less, either directly or via an ultraviolet-ray-permeable packaging material, the ultraviolet rays exhibiting optical output in a specific wavelength band belonging within the range of 190-235 nm.
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