Inactivation of mould spores in a model system and on raisins by low-energy electron beam

Low-energy electron beam was investigated as an intervention strategy for the reduction of spores of food-spoiling fungi. Inactivation kinetics of five strains from the genera Aspergillus, Byssochlamys, Eurotium and Penicillium were determined. A two-dimensional membrane was used as a model system to exclude matrix effects. Raisins were incorporated into the study as an example of a three-dimensional food surface structure that is regularly being affected by spoilage through moulds. Complete inactivation could be attained on the model system after a maximum dose of 6 kGy, whereas between 1.04 and 1.71 log reductions were achieved on raisins. This novel application of low-energy electron beam was shown to reduce mould spores even on challenging food surfaces, paving the way for implementation in food industry.