title: X-ray irradiation as a microbial intervention strategy for food.
abstract: First recognized in 1895, X-ray irradiation soon became a breakthrough diagnostic tool for the dental and medical professions. However, the food industry remained slow to adopt X-ray irradiation as a means for controlling insects and microbial contaminants in food, instead using gamma and electron beam (E-beam) irradiation. However, the reinvention of X-ray machines with increased efficiency, combined with recent developments in legislation and engineering, is now allowing X-ray to actively compete with gamma irradiation and E-beam as a microbial reduction strategy for foods. This review summarizes the historical developments of X-rays and discusses the key technological advances over the past two decades that now have led to the development of several different X-ray irradiators capable of enhancing the safety and shelf life of many heat-sensitive products, including lettuce, spinach, tomatoes, and raw almonds, all of which have been linked to high profile outbreaks of foodborne illness.
authors.affiliation: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA. mooseki1@anr.msu.edu
authors.forename: Scott R
authors.initials: SR
authors.lastname: Moosekian
authors.forename: Sanghyup
authors.initials: S
authors.lastname: Jeong
authors.forename: Bradley P
authors.initials: BP
authors.lastname: Marks
authors.forename: Elliot T
authors.initials: ET
authors.lastname: Ryser
mesh_terms: D000818:Animals; D003258:Consumer Behavior; D005514:Food Irradiation / Q000379:methods; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000517:prevention & control*; D006801:Humans; D014965:X-Rays