Table 15.

Ionization dose (in kGy) to ensure the radappertization of various foods.

Foods	Dose (kGy)	Temperature
Bacon	25.2	Room
Beef	41.2	−30 °C
Corned beef	26.9	−30 °C
Duck with orange sauce	21	−40 °C
Turkey	28	−40 °C
Ham	31.4	−30 °C
Pork	43.7	−30 °C
Pork sausages	25.5	−30 °C
Chicken	42.7	−30 °C
Mashed carrots and sweet potatoes	28	−40 °C
Madras rice	28	−40 °C

Adapted from Demonts et al. [49].