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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 and nonthermal food processing: an overview for food science professionals

Author
item Niemira, Brendan

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 8, 2009
Publication Date: March 25, 2009
Citation: Niemira,B. 2009. Food Irradiation and nonthermal food processing: an overview for food science professionals [abstract].Dept. of Food Science and Management Seminar Series.Delaware Valley College.p.1.

Technical Abstract: Irradiation is a nonthermal process that has been shown to inactivate human pathogens from meats, seafood and produce. 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. 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. Also presented will be a brief summary of the overall goals and objective of the Produce Safety research project, and some accomplishments of the various lines of research being pursued.

Last Modified: 10/25/2014
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