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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FRESH AND MINIMALLY PROCESSED PRODUCE AND SOLID PLANT-DERIVED FOODS Title: Food Irradiation for Produce Safety

Author
item Niemira, Brendan

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: December 12, 2007
Publication Date: January 14, 2008
Citation: Niemara,B.2008. Food Irradiation for Produce safety [abstract].IFT-NWFPA Nonthermal workshop. Portland,OR. p.1.

Technical Abstract: A research priority for the produce industry is the development of an effective, safe and commercially applicable kill step. Irradiation is a nonthermal process that has been shown to inactivate human pathogens from fruits and vegetables. Irradiation treatment at 1.0 kGy can reduce the surface populations of E. coli O157:H7 on leafy vegetables by 4 logs (99.99%), without significantly impacting the product’s visual appeal and texture. Recent reports demonstrate that irradiation is also effective in reducing populations of biofilm-associated and leaf-internalized bacteria, i.e. within environments that protect against conventional chemical sanitizers. However, higher doses are evidently required when targeting leaf-internalized populations. This presentation will review the latest research data on applications of irradiation to leafy vegetables, tomatoes, cantaloupe and other produce commodities of particular concern, from a food safety and a food quality standpoint.

Last Modified: 10/31/2014
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