Irradiation
Abstract
Foodborne illness resulting from the consumption of food contaminated with pathogenic bacteria has been an important public health concern for many years. According to the United Nations, more than 30% of the mortality rate worldwide is caused by alimentary diseases. The desire of most countries to make food safer requires better food preservation and production techniques. In this regard, irradiation is an interesting alternative to be considered.
Some bacteria are more resistant to irradiation, and the dose needed to eliminate them can have a detrimental effect on the sensorial and physicochemical properties of the treated ...
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