Comparison of the Effect of X-ray and Electron Beam Irradiation on the Microbiological Quality of Foodstuffs

The effect of irradiation with X-rays and e-beams on the microbiological quality of minced chicken breast meat, shrimps and strawberries was examined. Samples were irradiated with doses ranging from 0 to 1.5 kGy (low-doses) at different dose rates, 0.01 to 0.1 kGy/min for X-rays and 0.3 to 5 kGy/min for e-beams. It was concluded that radiation was effective in reducing the natural microflora of the tested foodstuffs. The effect of dose rate was absent (chicken) or small (shrimps and strawberries).