Discussion
Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose between 3 to 10 kGy is called
Answer: D
It is called radicidation.
Food irradiation treatments are named by purpose and dose. Radicidation uses about 2.5 to 10 kGy to reduce viable non-spore-forming pathogens such as Salmonella, a radiation counterpart of pasteurisation.
Radurization uses lower doses, roughly 0.75 to 2.5 kGy, to reduce spoilage organisms and extend shelf life. Radappertization uses high doses, about 25 to 45 kGy, to sterilise food, killing spores as well. Thermoradiation is the combination of heat with irradiation, not a dose band.
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