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Determine how ionizing radiation can be combined with MAP to both increase shelf-life and to control foodborne pathogens on raw and ready-to-eat meat and poultry, fruit juice, and fruits and vegetables,particularly E. coli 0157:H7, L. monocytogenes, and Salmonella typhimurium DT104.
Radiation has been demonstrated to be broadly effective in controlling pathogens on meat and meat products, and fine-tuning of the process is needed for each of the potential meat products to be treated to assure optimum pathogen control to protect the public health. In contrast, very few studies have been carried out with, fruit juice, fruits, and vegetables (e.g. sprouts) which have greater need for use of this technology because they are often eaten raw without benefit of any pathogen killing step. Basic studies are needed for fresh fruits and vegetables, including the optimum time of harvest, the specific varieties which best withstand treatment, doses needed to kill the common pathogens, etc. These studies are needed to bring about the greatest reduction in pathogens on each food product, and to assure that product taste and texture has been minimally altered, if at all. This is necessary to help guarantee acceptance in the marketplace,and thus make the greatest impact on assuring the public health.