New research has shown X-ray irradiation has the potential to be used as a novel non-thermal process for inactivating foodborne pathogens in post-packaged ready-to-eat (RTE) deli food products without compromising product quality, reports Meatingplace magazine.
Researchers at Hankyong National University in South Korea report that X-ray irradiation significantly reduced Salmonella Typhimurium, E. coli O157:H7, and Listeria monocytogenes in RTE ham slices by 5.7, 7.2, and 6.9 log CFU/g, respectively.
They also found that X-ray irradiation applied up to 0.8 kGy did not negatively affect product quality attributes such as color and texture of the sliced ham products.
