The effect of low dose irradiation on the chilled storage life of saucer scallops ( Amusium balloti ) was investigated. Scallops were packed in polythene bags and treated with doses of 1, 0.5, 1.5, and 3 kGy, then stored at 0°C. Sensory assessment indicated that nonirradiated scallops had a storage life of 13 d and this was extended to 18, 23 and 42 d when scallops were treated with 0.5, 1.5, and 3 kGy, respectively. Irradiation resulted in a 2 to 4 log reduction in bacterial numbers from an initial total viable count of 2.5 × 107/g. No irradiation-induced off-odors or off-flavors were detected, but a naturally occurring garlic-like off-flavor was reduced in intensity by irradiation treatment.