J. SCOTT SMITH, PH.D.,

SURESH PILLAI, PH.D.

Food irradiation is the process of exposing food to a controlled source of ionizing radiation for the purposes of reduction of microbial load, destruction of pathogens, extension of product shelf life, and/or disinfestation of produce. Irradiation has received approval for use in several food categories from the United States Food and Drug Administration (FDA) and has been proven as an effective food safety measure through more than 50 years of research. Yet, food irradiation continues to genera…

Irradiation and Food Safety

Table 1—D10 values for specific pathogens on meat and egg products. Adapted from Molins (2001).

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