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2018 | OriginalPaper | Chapter

14. Safety and Quality of Irradiated Fruits and Vegetables

Author : Brendan A. Niemira

Published in: Fruit Preservation

Publisher: Springer New York

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Abstract

Foodborne illness outbreaks associated with contaminated fruits, vegetables, and salads have led to a reexamination of means to improve agricultural, postharvest, and supply chain controls. Irradiation is an effective means of inactivating human pathogens on a variety of fresh and fresh-cut fruits and vegetables. This chapter will describe and compare the technologies used to generate and apply irradiation. The literature on the efficacy of the process will be discussed and the commercial aspects of implementation will be examined, including issues related to packaging suitable for irradiation. Details will be presented on the regulations governing irradiation, both in the US and in major trading partners internationally. Finally, this chapter will summarize recent research related to this nonthermal processing technology as it can be applied to fresh produce for food safety purposes.

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Title: Safety and Quality of Irradiated Fruits and Vegetables
Author: Brendan A. Niemira
Publisher: Springer New York
Book: Fruit Preservation
Print ISBN: 978-1-4939-3309-9

Electronic ISBN: 978-1-4939-3311-2

Copyright Year: 2018
DOI: https://doi.org/10.1007/978-1-4939-3311-2_14

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