16.5. Combined Treatments
16.5.1. Combined Treatments with Gamma Rays
16.5.1.1. Combined Thermal Treatment with Gamma Rays
Irradiation of various foods at doses necessary to improve shelf life and ensure innocuity could affect sensory properties, depending on the food treated. The use of combined treatments could permit a reduction of the dose necessary to eliminate the pathogen and could also reduce the growth rate of surviving microorganisms during storage.
The tolerance of fruits to irradiation varies between species and varieties and is influenced by ripeness at the time of treatment (Oufedjikh et al., 2000; Kader, 1986). Several investigations have demonstrated the usefulness of mild heat treatment applied prior to low-dose irradiation for extending ...
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