Irradiated icecreams for immunosuppressed patients

Pietranera, M.S. Adeil; Narvaiz, P.; Horak, Celina; Kairiyama, E.

doi:10.1016/s0969-806x(02)00389-4

Cited by 28 publications

(26 citation statements)

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“…The observed inactivation of pathogens in the irradiated ice cream samples agree with the results reported by Kamat et al [25] and Adeil and Pietranera [22]. It has been shown that a dose of 3 kGy was the approximate radiation dose needed to reduce viable number a million fold for S. aureus and Salmonella irradiated in frozen media [26].…”

Section: Effect Of Irradiation and Frozen Storage (-18℃) On Inactivatsupporting

confidence: 87%

“…Also dried milk may sometimes be contaminated by B. cereus and may serve as a source of L. monocytogenes [7,5,21]. The obtained results agree with different other studies that showed the contamination of ice cream products with high levels of microorganisms including pathogens in different countries [2,4,[9][10][11]22]. The results also illustrate the importance of controlling the microbiological contents in ice cream through an efficient quality assurance treatment.…”

Section: Sensory Evaluationsupporting

confidence: 85%

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Improving the Microbial Safety of Ice Cream by Gamma Irradiation

Badr¹

2012

FPH

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In this study, a survey for the microbiological status of 120 ice cream samples revealed the presence of high microbial counts and different pathogenic bacteria in different samples. Therefore, the possibility of improving the microbial safety of different ice cream samples through irradiation treatment was studied. Ice cream samples were gamma irradiated in the frozen state at doses of 0, 1, 2, 3 and 4 kGy and examined for their microbiological and sensory properties during frozen storage. The results showed that irradiation treatments significantly reduced the counts of microbial populations, while Enterobacteriaceae were completely inactivated in samples irradiated at 2 kGy dose. Furthermore, irradiation dose of 3 kGy completely inactivated the inoculated Staphylococcus aureus, Listeria monocytogenes and Salmonella typhimurium, while significantly reduced the counts of Bacillus cereus spores in samples. Meanwhile, frozen storage had no significant effect on inoculated pathogens. Ice cream samples that irradiated at 3 kGy dose were acceptable for their sensory attributes during storage. Therefore, gamma irradiation can be applied at dose of 3 kGy to improve the microbial safety of frozen ice cream products without adverse effects on their sensory acceptability.

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Section: Effect Of Irradiation and Frozen Storage (-18℃) On Inactivatsupporting

confidence: 87%

Section: Sensory Evaluationsupporting

confidence: 85%

Improving the Microbial Safety of Ice Cream by Gamma Irradiation

Badr¹

2012

FPH

View full text Add to dashboard Cite

show abstract

“…Adeil Pietranera et al (2003) reported that nonirradiated, and irradiated vanilla ice cream did not show any differences in color, flavor, and overall acceptability. However, irradiated chocolate ice cream presented a very unpleasant taste, mostly rancid or burn-like (Adeil Pietranera et al, 2003).…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…However, irradiated chocolate ice cream presented a very unpleasant taste, mostly rancid or burn-like (Adeil Pietranera et al, 2003). Hashisaka et al (1990) reported that exposing dairy products to 40 kGy of gamma irradiation at 78 resulted in a little change in the color or texture, but it generally decreased the overall acceptability due to increased levels of off flavors and an after taste.…”

Section: Sensory Evaluationmentioning

confidence: 99%