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Use of Irradiation to Ensure Hygienic Quality of Fresh, Pre-cut Fruits and Vegetables and Other Minimally Processed Food of Plant Origin

Proceedings of a Final Research Coordination Meeting Held in Islamabad, Pakistan, 22–30 July 2005

English IAEA-TECDOC-1530 92-0-114006-1
328 15.00 2006

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This publication includes the results of a Coordinated Research Project and presents data on the effects of ionizing radiation as a preservation method in more than 40 different types of produce and against a variety of pathogenic bacteria. The results show that irradiation proved to be an excellent process to improve the hygienic conditions and safety of fresh, pre-cut fruits and vegetables and other minimally processed food of plant origin. The doses applied for these purposes also extended the shelf-life of most of the produce studied.

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