[ RadSafe ] Killing salmonella and E. coli on fresh produce with half the normal food-irradiation levels -- OER in practice...

[Jerry Cohen]

I wonder if the cost of the oxygen is offset by the decreased cost of less radiation. If not, why reduce the radiation dose? just curious.



From: Cary Renquist <cary.renquist at ezag.com>
To: The International Radiation Protection (Health Physics) MailingList <radsafe at health.phys.iit.edu>
Cc: 
Sent: Monday, December 6, 2010 3:41:43 PM
Subject: [ RadSafe ] Killing salmonella and E. coli on fresh produce with half the normal food-irradiation levels -- OER in practice...

Putting oxygen enhancement to work...

Killing salmonella and E. coli on fresh produce with half the normal
food-irradiation levels 
http://j.mp/gr4oJ4

By packing produce in a Mylar bag filled with pure oxygen, Dr. Carmen
Gomes, AgriLife Research food safety engineer, and her colleagues found
they could significantly reduce the amount of radiation needed to kill
those pathogens. Reducing the amount of radiation is not so much a
safety measure as it is a way to preserve quality of the produce, she
said.


Cary
--
Cary.renquist at ezag.com
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