Use of irradiation to ensure the hygienic quality of fresh, pre-cut fruits and vegetables and other minimally processed food of plant origin : pproceedings of a final research coordination meeting organized by the Joint FAO/IAEA Programme of Nuclear Techniques in Food and Agriculture and held in Islamabad, Pakistan, 22–30 July 2005
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Bibliographic Information
Use of irradiation to ensure the hygienic quality of fresh, pre-cut fruits and vegetables and other minimally processed food of plant origin : pproceedings of a final research coordination meeting organized by the Joint FAO/IAEA Programme of Nuclear Techniques in Food and Agriculture and held in Islamabad, Pakistan, 22–30 July 2005
（IAEA-TECDOC, 1530）
International Atomic Energy Agency, 2006
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"IAEA-TECDOC-1530"
"December 2006"
Description and Table of Contents
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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