Recent concern about the presence of disease-causing bacteria in unpasteurized juice has highlighted the need to develop alternative means of pathogen control that preserve sensory properties and nutrient content. The objectives of this study were to determine the effects of different doses of gamma irradiation on reducing the microbial pathogens L. monocytogenes and Salmonella enterica in fresh orange juice, and to determine whether significant reduction could be achieved without compromising sensory qualities. While irradiation was effective in destroying pathogens, the development of off flavors precludes its use as an alternative processing technology.

No abstract