Effect of Food Structure, Water Activity, and Long-Term Storage on X-Ray Irradiation for Inactivating Enteritidis PT30 in Low-Moisture Foods.

Recent outbreaks and recalls of low-moisture foods contaminated with have been recognized as a major public health risk that demands the development of new mitigation strategies and technologies. This study aimed to assess the efficacy of X-ray irradiation for inactivating on or in almonds (kernels, meal, butter), dates (whole fruit, paste), and wheat (kernels, flour) at various water activities (a) and storage periods. The raw materials were inoculated with Enteritidis PT30, conditioned to 0.