Radiation pasteurization and sterilization of food

Army Soldier and Biological Chemical Command, Natick Soldier Center, Natick, Massachusetts 01760-5018, United States 

The effectiveness with which irradiation enhances the safety of foods and extends their storage lifetime relates directly to the chemistry that takes place in the contaminating microorganisms, in the food itself, and in any protective packaging. This chemistry can be understood by considering separately the nature of the reactive entities formed in each major food constituent and the influence of the medium and irradiation conditions on their subsequent reactions to form stable radiolysis products. Such an understanding can be exploited to optimize the irradiation treatment and to minimize any objectionable effects. 

Meat/poultry (fresh, chilled) Reduce microbes 4.5 

Meat (cooked, packed, frozen) Eliminate microbes 44.0 

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