Aims The objective was to evaluate the possible synergistic effect of cranberry juice (CJ) and commercial citrus extract (BS) against FCV-F9 viral titre in vitro in combination with gamma-irradiation and to determinate the D-10 values and radiosensitivity increase. Methods and Results Virus samples were treated with a formulation containing a mixture of BS or CJ. Results showed a D-10 of 0 center dot 05, 0 center dot 42% and 1 center dot 34 kGy for the virus treated with the BS, the CJ and the irradiation alone respectively. Concentrations needed to reduce 6 log TCID50 ml(-1) of viral titre were BS-0 center dot 3%, CJ-2 center dot 52% and 8 center dot 04 kGy. Irradiation combined with BS-0 center dot 01% and CJ-0 center dot 1% against FCV-F9 virus showed D-10 values of 0 center dot 74 and 0 center dot 72 kGy, respectively, resulting in a viral radiosensitization of 1 center dot 28 and 1 center dot 50 for respective treatments. Conclusion The higher viral radiosensitization observed after combining gamma-irradiation with BS-0 center dot 01% and CJ-0 center dot 1% indicates that CJ and BS could be used as antiviral agents alone or in combination with gamma-irradiation to prevent NoV outbreaks. Significance and Impact of the Study Cranberry juice and BS could be used in hurdle approaches in combined treatment with gamma-irradiation to assure food safety without a detrimental effect on nutritional value and maintain low processing cost.