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Use of Irradiation to Ensure the 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-CD-1530 92-0-102407-X
15.00 2007

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Description

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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