IRRADIATION INACTIVATION OF FOOD-BORNE MICROORGANISMS

Gamma irradiation can be used as a method of preserving many types of foods. The process involves exposing the food to a specific dose of ionizing irradiation from, for example, Co-60 for the purpose of achieving partial or complete inactivation of cells of specific pathogens or of potential spoilage microorganisms that may be naturally present on unprocessed foods. The number of food-borne bacteria recognized as being capable of causing human illness has increased in recent years. The emergence of these pathogens has given rise to increased interest in using irradiation as a preservation technique in the food industry. A review of information describing the behavior of pathogenic and spoilage microorganisms upon exposure to gamma irradiation is presented.