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Effect of low-dose irradiation on shelf life and microbiological safety of sliced carrot

✍ Scribed by AS Kamat; N Ghadge; MS Ramamurthy; MD Alur

Publisher: John Wiley and Sons
Year: 2005
Tongue: English
Weight: 132 KB
Volume: 85
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2231

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Minimally processed non‐irradiated carrots (sliced) exhibited diverse microflora at initial level. During storage, bacterial number increased with the presence of pathogenic bacteria accompanied by a loss of total solids. On the other hand γ‐irradiation at an optimal dose of 2 kGy offered a pathogen‐free, hygienic product with insignificant losses in nutrients such as in sucrose, total carotenes and ascorbic acid content in comparison to controls and 2‐ to 4‐fold increased in shelf‐life at refrigeration temperature. The D~10~ values of pathogens like Escherichia coli and Yersinia enterocolitica in carrot paste were in a lower range (0.12–0.26 kGy) compared with that of Listeria monocytogenes (0.3–0.5 kGy). The validity of the processing treatment (2 kGy) was challenged by artificially inoculating Listeria monocytogenes in the product. Thus, minimally processed carrots (sliced) are amenable to radiation treatment for extended storage stability and microbial safety. Copyright © 2005 Society of Chemical Industry

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