ABSTRACT
The electromagnetic spectrum is composed of at least six separate forms of radiation that differ in wavelength, frequency, and penetrating power. Inactivation of foodborne microorganisms by ionizing radiation is influenced by several factors. These factors include irradiation dose, numbers and types of microorganisms, food composition and preservation method, temperature, and atmospheric gas composition. The composition of food, including liquid or solids content, protein content, and thickness, affects the inactivation of microorganisms by irradiation. Temperature is a major extrinsic factor that influences the survival of microorganisms during irradiation. The gaseous composition of the atmosphere in contact with microorganisms influences their inacdvation by irradiation under specific conditions. Several studies have focused on the use of irradiation for inactivating foodborne enteric viruses. The antimicrobial mechanism of action of ionizing radiation occurs via both direct and indirect effects of irradiation on cell components, including DNA and the cytoplasmic membrane.
