The increase
in moisture content was reported to be less than 1%. Ionizing radiation
applied to raw almonds at 5 kGy yielded a 4-log decrease in S.
enteritidis PT30 levels on raw almonds but resulted in significant
loss of kernel quality (Prakash et al., 2010). Similar findings were
reported by Sanchez-Bela et al. (2008) in terms of sensory quality,
with electron beam irradiation lowering the sensory score of raw
almonds with respect to sweetness and color.