The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity

► Microbial efficacy of X-ray for Salmonella on almonds and walnuts was measured. ► Radiation resistance (D10-value) did not change monotonically with water activity. ► Sensory changes of almonds at the 5 log reduction X-ray dose were not significant. ► Post-irradiation bacterial counts did not change over 120 days of storage.