Effect of Gamma Radiation on &lt;i&gt;Escherichia coli, Salmonella enterica&lt;/i&gt; Typhimurium and &lt;i&gt;Aspergillus niger&lt;/i&gt; in Peppers

Deng, Wenwen; Wu, Guang‐Peng; Guo, Lijuan; Ma, Liang; Li, Bei; Liu, Shuliang; Lin, Chunru; Pan, Xin; Zou, Likou

doi:10.3136/fstr.21.241

Cited by 5 publications

(7 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several authors have indicated the effect of gamma irradiation on the inactivation of pathogenic organisms associated with the food as well as spices (Jung et al 2015;Deng et al 2015;Rico et al 2010;Song et al 2014).…”

Section: Resultsmentioning

confidence: 99%

“…The powdered pepper samples in sealed pouches were irradiated at 20 kGy at a dose rate of 1.97kGyhr − 1 by a category IV wet storage gamma irradiator from a cobaltsixty source ( 60 Co) at the Gamma Irradiation Facility of the Radiation Technology Centre of the Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, with the purpose of the removal of background microflora (Deng et al 2015). Sterility tests were conducted to confirm the removal of the background microflora using appropriate media (XLD agar (BD), PLS agar (BD) and CT-SMAC (BD) for S. Typhimurium, L. monocytogenes and E. coli respectively) under sterile conditions.…”

Section: Sterilization Of Pepper and Sterility Testsmentioning

confidence: 99%

“…Sterility tests were conducted to confirm the removal of the background microflora using appropriate media (XLD agar (BD), PLS agar (BD) and CT-SMAC (BD) for S. Typhimurium, L. monocytogenes and E. coli respectively) under sterile conditions. The procedures of Deng et al (2015) and Jeong et al (2010) were used with some modifications. Ten grams of the pepper samples from the pouches (dimensions of 0.118 m in width and 0.170 m in length) were weighed into sterile stomacher (Seward, UK) pouches, and 90 ml of sterile buffered saline water added.…”

Section: Sterilization Of Pepper and Sterility Testsmentioning

confidence: 99%

“…The enumeration of all the organisms used in the study was carried out according to the procedures of Ducic et al (2016), Cheon et al (2015), Jeong et al (2010) and Deng et al (2015) with some modifications. Ninety millilitres of sterile PBS was poured into 10 g of the inoculated pepper in sterile stomacher bags and homogenized.…”

Section: Microbial Enumerationmentioning

confidence: 99%

“…Gamma irradiation has been used for the decontamination of spices due to its high penetrability into commodities (Rico et al 2010;Deng et al 2015). In view of this, a study was conducted to determine the effect of gamma irradiation on the decontamination and its effect on some quality parameters of sun-dried Legon-18 pepper powder.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

The role of gamma irradiation and storage at 28 ± 2 °C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica serotype Typhimurium in sun-dried Legon-18 pepper (Capsicum annuum) powder

et al. 2019

View full text Add to dashboard Cite

Low moisture foods like spices are known to be contaminated with pathogens, sun-dried chili pepper powder not left out. A study was conducted to determine the effect of gamma irradiation on the decontamination of sun-dried Legon-18 pepper powder and its impact on some quality parameters. Samples were obtained from a local farmer. Sterility tests was performed. Samples were inoculated with known cfu/g of L. monocytogenes, E. coli and S. Typhimurium. The inoculated samples were irradiated at 1, 2, 4 and 5 kGy and unirradiated samples were used as control (0 kGy). The samples were stored for 60 days at 28 ± 2°C and pathogens enumerated in the appropriate medium. For quality parameters, samples were irradiated at 5 kGy, unirradiated samples served as control (0 kGy) and stored at 28 ± 2°C. HPLC was used for the quantification of carotenoids and capsaicinoids in the samples that were stored for 8 weeks at 28 ± 2°C. A dose-dependent effect on the inactivation of the pathogens used in the study as well as the effect of storage days was observed (p < 0.05). All the pathogens used in the study were inactivated at 5 kGy on day 0. Gamma irradiation at 5 kGy caused an increase of 21.81% in capsaicin, 16.79% in dihydrocapsaicin and 20.32% in total capsaicinoids in the irradiated samples. The effect of gamma irradiation on the carotenoids led to losses of 8.84% in beta carotene, 26.07% in beta cryptoxanthin and 8.16% in capsanthin. Storage weeks caused losses in all carotenoids and capsaicinoids analyzed during the study.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Sterilization Of Pepper and Sterility Testsmentioning

confidence: 99%

Section: Sterilization Of Pepper and Sterility Testsmentioning

confidence: 99%

Section: Microbial Enumerationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The role of gamma irradiation and storage at 28 ± 2 °C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica serotype Typhimurium in sun-dried Legon-18 pepper (Capsicum annuum) powder

et al. 2019

View full text Add to dashboard Cite

show abstract

Gamma irradiation for the inactivation of Aspergillus niger in aged cotton fabric

Uldo

Feliciano²,

Cayetano

et al. 2019

Radiation Physics and Chemistry

View full text Add to dashboard Cite

Effect of gamma radiation and storage at 4°C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica Typhimurium in Legon-18 pepper (Capsicum annuum) powder

Odai

Tano‐Debrah

Addo

et al. 2019

Food Quality and Safety

View full text Add to dashboard Cite

Objectives Spices are low moisture foods which have been known to be contaminated with various pathogens and sun-dried Legon-18 pepper powder is not left out. Due to its contamination with various pathogens, a study was conducted to determine the effects of gamma irradiation on the decontamination of Legon-18 pepper powder and on some quality parameters. Methods Samples were obtained from a local farmer from the Eastern Region of Ghana. Sterility tests were carried out. The samples were inoculated with known cfu/ml of Escherichia coli, Listeria monocytogenes and Salmonella enterica Typhimurium. Samples were irradiated at 1, 2, 4, and 5 kilogray (kGy). Zero kilogray served as control (unirradiated). All samples were stored at 4oC for 60 days. Enumeration of the various pathogens was done in appropriate media. Some quality parameters were determined after irradiating unsterile samples at 5 kGy and 0 kGy served as control. Capsaicinoids and carotenoids were quantified using a high performance liquid chromatography. The samples were stored at 4oC for 8 weeks. Results A dose-dependent effect on the inactivation of the pathogens was observed (P < 0.05). Storage time affected the inactivation of the pathogens as well (P < 0.05). Complete inactivation of the pathogens was observed at 5 kGy at day 0. Capsaicin, dihydrocapsaicin and total capsaicinoid content of the samples irradiated at 5 kGy increased at 23.64%, 14.7 % and 20.95% respectively as compared with the contents of the unirradiated samples. A gamma irradiation dose of 5 kGy caused losses of 8.11%, 8.67% and 26.54% in capsanthin, beta carotene and beta cryptoxanthin respectively. Quality parameters measured reduced with storage (P < 0.05). Conclusions Gamma irradiation inactivated pathogens at 5 kGy. Lower doses used during the study could inactivate the pathogens but with time. All quality parameters and carotenoids quantified were affected by gamma irradiation and storage period (P < 0.05).

show abstract

Effect of Gamma Radiation on <i>Escherichia coli, Salmonella enterica</i> Typhimurium and <i>Aspergillus niger</i> in Peppers

Cited by 5 publications

References 23 publications

The role of gamma irradiation and storage at 28 ± 2 °C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica serotype Typhimurium in sun-dried Legon-18 pepper (Capsicum annuum) powder

The role of gamma irradiation and storage at 28 ± 2 °C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica serotype Typhimurium in sun-dried Legon-18 pepper (Capsicum annuum) powder

Gamma irradiation for the inactivation of Aspergillus niger in aged cotton fabric

Effect of gamma radiation and storage at 4°C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica Typhimurium in Legon-18 pepper (Capsicum annuum) powder

Contact Info

Product

Resources

About