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Results: 5 publication requests found. X-ray technology in postharvest X-rays are electromagnetic radiation near the high energy end of the electromagnetic spectrum and are considered a type of ionizing radiation due to their high energy and the ability to remove electrons from atoms or molecules. In postharvest, there are two common uses of x-rays: food irradiation an... Realizing the benefits of food irradiation Food irradiation is a preservation technique using ionizing radiation to lengthen shelf-life of fresh foods and vegetables, postpone microbial spoilage, reduce occurrence of foodborne contamination, and prevent infestation by insects. This article reviews the history, market, applications, and the f... Gamma ray, electron beam, and x-ray irradiation for food safety Ionizing irradiation is a non-thermal processing technology that can be used to improve microbial safety and reduce food loss. This chapter reviews the current status of food irradiation technology. Topics covered include comparison of three types of radiation (gamma ray, electron beam and X-ray) in... Food irradiation for phytosanitary and quarantine treatment Irradiation at doses less than 1 kGy is an effective phytosanitary measure with minimal adverse effects on the quality of most fresh produce. There are internationally recognized guidelines for the use of irradiation as a phytosanitary measure and for the conduct of trade in irradiated fresh produce... Radiation resistance of non-0157:H7 Shiga Toxin-Producing Escherichia coli suspended in refrigerated catfish fillet meat Ionization (gamma) irradiation is a sustainable and important non-thermal treatment that has been very effective in controlling microorganisms and improving the safety and shelf life of foods. In the design of the food irradiation process, the knowledge of the radiation resistance of the target orga...