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

[Ahmad Al-Ani]

Perhaps to reduce "radio-cooking" of the produce. 

The article says:

"But no matter how healthy and safe to eat, few consumers would want their lettuce a bit on the mushy side. Consequently, the team was looking for ways to reduce the amount of ionizing radiation without reducing its effectiveness in killing pathogens."

Ahmad

On Tue, 07 Dec 2010 08:19 AST Jerry Cohen wrote:

>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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