The combination of low-dose irradiation and
refrigeration, apart from being beneficial for the shelflife
extension of fishery products,6 has an additional
advantage of elimination of several non spore-forming
pathogens, since many of these organisms (Listeria,
Vibrio, Salmonella spp) have low D10 values (dose
required for 90% inactivation).24 However, particular
attention has to be given to process treatments
combining irradiation and vacuum packaging in view
of the possibility of growth and toxin production
of Clostridium botulinum type E under prolonged
storage conditions. Storage at temperatures below
3 ◦C can preclude this possibility, but one cannot
guarantee against temperature abuse once a product
enters the distribution channel. Therefore, further
studies are needed to determine suitable combinations
of packaging materials, pre- and post-irradiation
storage conditions as well as optimization of radiation
dose.