Improvement of the microbiological safety of plant embryos for consumption with low dose irradiation

Consumption of different seedlings on salads, sandwiches and in boiled dishes has become more and more popular all over the world. During the recent years, however, there occured several heavy food poisoning events in connection with these seedlings. In order to avoid such cases a germ reducing procedure shall be applied making the product more secure for the consumer while preserving its original properties as well