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United States Department of Agriculture

Agricultural Research Service

Title: Irradiation of Fresh and Fresh-Cut Produce

Authors
item Niemira, Brendan
item Fan, Xuetong

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 7, 2005
Publication Date: June 15, 2005
Citation: Niemira, B.A., Fan, X. 2005. Irradiation of fresh and fresh-cut produce. Brazilian Association for Food Protection Annual Meeting, June 13-14 2005, Sao Paulo, Brazil.

Technical Abstract: With increasing consumption of fresh and fresh-cut produce in the U.S., and market globalization becoming a more important factor, has come greater concern over produce-associated food borne illness. Food borne illness outbreaks in the United States associated with contaminated fruits, vegetables, salads and juices have risen from less than 20 throughout the 1970's to more than 100 in the 1990's. New tools to ensure the safety of fresh and fresh-cut produce are required; low dose irradiation is one of the more promising of these. This presentation will present an introduction to food irradiation, and discuss the latest research on how ionizing radiation acts to eliminate human pathogens from fresh and fresh-cut produce, when used singly or in combination with other treatments. The changes in shelf-life and storability for irradiated produce will be addressed, as will its sensory properties. The overall goal is to use irradiation in a “best practices” approach to provide safe, high-quality fresh and fresh-cut produce to consumers.

Last Modified: 10/24/2014
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