Tara McHugh

Tara McHugh

Molecular biologist Chris Sommers (left) and microbiologist Glenn Boyd.
This month’s column will help us to realize the benefits of irradiation as a processing technology for food. 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 (WHO 1988).

I wish to thank my co-author, Peishih Liang, research agricultural engineer at the U.S. Department of Agriculture, Agricultural Research S…

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About the Author

Tara McHugh, Contributing Editor, Processing column
[email protected]
Tara McHugh