Dose rates of electron beam and gamma ray irradiation affect microbial decontamination and quality changes in dried red pepper (Capsicum annuum L.) powder

Abstract

Low EB (kGy s ) and high GR (kGy h ) dose rates are recommended for microbiological safety of RPP with negligible changes in color attributes visible to the human eye, in contrast to the measured values. Thus the study demonstrates that the influence of absorbed dose is dependent on the applied dose rates. © 2018 Society of Chemical Industry.

Effects of cold plasma, gamma and e-beam irradiations on reduction of fungal colony forming unit levels in medical cannabis inflorescences

“…poliovirus Type 1 on cantaloupe surfaces using e-beam was 4.76 KGy (Shurong et al 2006). Similarly, e-beam treatment of red pepper powder at a dosage of 3 KGy, reduced CFU levels of total yeasts and molds from 6.62 to 3.71 log CFU/g (Kyung et al 2019). In our research, we found that a dosage of 12.4 KGy resulted in 90% reduction in CFU levels in artificially inoculated B. cinerea MC inflorescence (Table 1).…”

Gamma‐ray irradiation and microbiota transplantation to separate the effects of chemical and microbial diurnal variations on the fermentation characteristics and bacterial community of Napier grass silage

“…Gamma‐ray irradiation is a food preservation technique widely used in food industry. It has long been acclaimed for effective sterilization for plant materials, as well as good maintenance of the chemical properties 10 . Our previous silage studies confirmed that it was an ideal technique for ensuring the uniformity of chemical composition at the same time as completely sterilizing the materials 11,12 .…”

Decontamination of herbs and spices by gamma irradiation and low-energy electron beam treatments and influence on product characteristics upon storage

“…Similar, but slightly lower color changes (∆E of up to 1.24) were reported by Woldemariam et al (2021) for red pepper decontaminated with high energy electron beam (5 MeV, 30 kGy). For the same spice, Kyung et al (2019) found maximum color changes characterized by ∆E-values of 3.68 and 1.81 for treatments with an absorbed dose of 3 kGy, using high energy electron beam and gamma irradiation, respectively. Therefore, the obtained values for the LEEB treatment are in line with the published literature on radiation of spices by high energy electron beam and gamma irradiation, showing minor changes in the optical appearance of spices, independent of the respective treatment.…”

“…Due to the different sources of the radiation, i.e. gamma rays from 60 Co compared to electron beams generated by a lamp, the effects of the treatments on microbial inactivation as well as food quality are assumed to be different (Kyung et al, 2019) and were therefore further evaluated. Moreover, due to the relatively novel nature of the LEEB technology, studies on its efficacy against different forms of microbial life (Butot et al, 2021;Deng et al, 2020;Henz et al, 2020) and especially its impact on quality attributes of different foods (Gryczka et al, 2020;Hayashi & Todoriki-Suzuki, 2001;Mousavi Khaneghah et al, 2020) are still limited, as further elaborated by Hertwig et al (2018).…”