Fan, Xuetong et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2025).
Irradiation of Fresh Produce and Ground Beef: Microbial Safety and Product Quality
In:
Nonthermal Processing Technologies for Food.
John Wiley & Sons Ltd, Hoboken, NJ, pp. 475-494.
Résumé
Contamination of food with foodborne human pathogens continues to be a major challenge in the United States and the world. Among the foods that are frequently associated with foodborne diseases are fresh produce and raw meats. Irradiation is effective in inactivating bacterial human pathogens such as Shiga toxin-producing E. coli (STEC), Salmonella spp., and Listeria monocytogenes on/in fresh produce and meats. In the present chapter, the effectiveness of ionizing radiation in reducing populations of human pathogens in/on fresh produce and meats, and factors affecting radiation sensitivity of foodborne pathogens are discussed. Also discussed are possible adverse effects of irradiation on quality of the foods, and challenges for commercial application of food irradiation. In addition, combination of irradiation with other natural antimicrobials and radiation sensitizers to increase the effectiveness of irradiation and minimize adverse effects on product quality are reviewed.
| Type de document: | Chapitre de livre |
|---|---|
| Informations complémentaires: | second edition http://www.dx.doi.org/10.1002/9781119265665 |
| Mots-clés libres: | Ionizing radiation; fresh produce; meat; quality foodborne pathogen; combination; radiation resistance; consumer acceptance |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 16 juin 2026 14:52 |
| Dernière modification: | 16 juin 2026 14:52 |
| URI: | https://espace.inrs.ca/id/eprint/16786 |
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