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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: Microbial safety and quality of Irradiated fresh produce

Authors
item Niemira, Brendan
item Fan, Xuetong

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 1, 2009
Publication Date: June 7, 2009
Citation: Niemira,B.,Fan,X. 2009. Microbial safety and quality of irradiation fresh produce [abstract].Institute of Food Technologists Annual Meeting. Anaheim,CA.p.1.

Technical Abstract: The lack of a broadly applicable bactericidal process (a “kill step”) is hampering the food safety efforts of the fresh produce industry. Irradiation in the form of electron beams, x-rays or gamma rays was recently approved by FDA for use on iceberg lettuce and spinach. This nonthermal process kills pathogenic bacteria and spoilage organisms in a variety of fruits and vegetables. This presentation will summarize recent research on the bactericidal efficacy of the process, the sensory and nutritional quality of irradiated foods, and the steps necessary to optimize the use of irradiation in a commercial setting. Resources for additional information and key areas of future research will be identified.

Last Modified: 12/19/2014
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