Electron beam processing of fresh produce – A critical review

Highlights: • Review of literature on electron beam technology application for fresh produce. • eBeam technology can eliminate pathogens and retain sensory qualities. • Quality attributes of different products under varying conditions are needed. • Need better metrics to standardize shelf life and quality. - Abstract: To meet the increasing global demand for fresh produce, robust processing methods that ensures both the safety and quality of fresh produce are needed. Since fresh produce cannot withstand thermal processing conditions, most of common safety interventions used in other foods are ineffective. Electron beam (eBeam) is a non-thermal technology that can be used to extend the shelf life and ensure the microbiological safety of fresh produce. There have been studies documenting the application of eBeam to ensure both safety and quality in fresh produce, however, there are still unexplored areas that still need further research. This is a critical review on the current literature on the application of eBeam technology for fresh produce.