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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

Location: Food Safety and Intervention Technologies

Title: Irradiation for enhanced microbial safety of fresh and fresh-cut fruits and vegetables

Author
item NIEMIRA, BRENDAN

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: October 14, 2009
Publication Date: October 20, 2009
Citation: Niemira, B. 2009.Irradiation for enhanced microbial safety of fresh and fresh-cut fruits and vegetables [abstract].Council on Ionizing Radiation Measurements and Standards Annual Meeting.Gaithersburg,MD.p.1.

Technical Abstract: Irradiation is a flexible, effective antimicrobial intervention. In 2008, irradiation in the form of electron beams, x-rays or gamma rays was approved by FDA for use on iceberg lettuce and spinach. As this technology comes under wider consideration by the fruits and vegetables industry, understanding the conditions and circumstances which influence the efficacy of the process becomes paramount. This presentation will summarize recent research on impact of leaf internalization, product-surface biofilm formation, the impact of storage time prior to treatment and other factors on the dose responses to irradiation. This information will be of value in contributing to optimized best practices for incorporating irradiation into commercial settings for processed fresh and fresh-cut fruits and vegetables.

Last Modified: 9/10/2014
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