Electron Beam Inactivation of Foodborne Pathogens with an Emphasis on Salmonella

Recent outbreaks of foodborne salmonellosis in foods not typically heat-treated have given the food industry cause for concern. The chapter reviews the application of electron beam (e-beam) irradiation to inactivate foodborne pathogens, with an emphasis on Salmonella. Salmonella continues to be a major causative agent of foodborne illness worldwide. E-beam irradiation is effective at reducing Salmonella as well as other microorganisms, viruses, and insects in foods. The main benefits of this technology include the anti-microbial effect, a minimal rise in temperature during cold-pasteurization, and it does not require the use of radioactive isotopes to generate radiation. Consumer safety of irradiated foods is well established and it is approved by the Food and Drug Administration for use on meat, poultry, spices, fresh fruits, and vegetables. The application of electron beam in the food processing industry will expand as consumer knowledge and acceptance of the technology grows.