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BACKGROUND Radiation pasteurization, the use of low doses of ionizing radiation to inhibit microbial spoilage of foodstuffs, has received much attention in recent years. Although microorganisms vary in susceptibility to radiation, complete sterilization of certain processed foods has been achieved through high-dose irradiation. Fresh fruits and vegetables cannot be treated with sterilizing doses, for, being living matter, they, as well as the microorganisms, are susceptible to radiation injury. Consequently, the feasibility of irradiation of these