Factors Affecting Radiation <i>D</i> ‐Values ( <i>D</i> ₁₀ ) of an <i>Escherichia Coli</i> Cocktail and <i>Salmonella</i> Typhimurium LT2 Inoculated in Fresh Produce

Abstract

Most irradiation studies disregard the effect of sample handling and processing parameters on the determination of the D₁₀-value of different microorganisms in fresh and fresh-cut produce. This study shows the importance of exposure of sample, resuspension medium, available oxygen, and dose uniformity ratio. D₁₀-values can differ by 35% to 53% based on these factors, leading to considerable under- or over-estimation of the irradiation treatment. Results from this study will help to lay firm groundwork for future studies on D₁₀-values determination for different pathogens on fruits and vegetables.