X-ray technology is effective in killing bacterial pathogens in leafy greens without causing undesirable changes in product quality, claim U.S. researchers.
Bradley Marks and Sanghyup Jeong, who are both based at Michigan State University (MSU), claim that X-rays can kill bacterial pathogens such as E. coli 0157:H7 and Salmonella on the most delicate vegetables as well as extending the shelf life of the produce.
Irradiation from other sources has been used for years to protect ground meat and other products. The process exposes foods to ionizing radiation that kills insects, moulds and bacterium and the technology can kill up to 99 per cent of pathogens.
The U.S. Food and Drug Administration (FDA) recently published a final rule allowing the use of irradiation for iceberg lettuce and fresh spinach; the technology can already be used with other foods such as spices, poultry and shellfish including oysters, clams and scallops.
Source: FoodProductionDaily.com
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