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Updated: Jan 25, 2026

Irradiator Commissioning and Dosimetry for Assessment of LQ α and β Parameters, Radiation Dosing Schema, and in vivo Dose Deposition
Published on: March 11, 2021
Storage Life of Chilled Scallops Treated with Low Dose Irradiation
Susan E Poole1, Peter Wilson2, Greg E Mitchell1
1Queensland Food Research Laboratories, Department of Primary Industries, 19 Hercules Street, Hamilton, Q 4007, Australia.
Abstract:
The effect of low dose irradiation on the chilled storage life of saucer scallops ( Amusium balloti ) was investigated. Scallops were packed in polythene bags and treated with doses of 1, 0.5, 1.5, and 3 kGy, then stored at 0°C. Sensory assessment indicated that nonirradiated scallops had a storage life of 13 d and this was extended to 18, 23 and 42 d when scallops were treated with 0.5, 1.5, and 3 kGy, respectively. Irradiation resulted in a 2 to 4 log reduction in bacterial numbers from an initial total viable count of 2.5 × 107/g. No irradiation-induced off-odors or off-flavors were detected, but a naturally occurring garlic-like off-flavor was reduced in intensity by irradiation treatment.
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