Agriculture Reference
In-Depth Information
consumers may be an initial requirement to advance the commercial applications of
irradiation for fresh produce.
Summary
Irradiation is a nonthermal kill step that has great potential for application to fresh
and fresh-cut produce. Used as part of an overall program of GAP, GMP, and GHP,
irradiation can serve as an important tool in preserving the safety and quality of
produce. The wide and expanding range of fruit and vegetable products on the market
presents both a challenge and an opportunity for processors wishing to evaluate irra-
diation. Process validation, including commodity preparation methods, storage condi-
tions, and market forces will identify the appropriate venues for irradiation to be
employed. Ultimately, irradiation can play an important role in the production of safe,
high - quality produce.
Acknowledgments
The authors thank Drs. D. Geveke and J. Gurtler for their thoughtful reviews of this
manuscript. Mention of trade names or commercial products in this article is solely
for the purpose of providing specifi c information and does not imply recommendation
or endorsement by the U.S. Department of Agriculture.
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