Microbial analysis and survey test of gamma-irradiated freeze-dried fruits for patient's food

Development of microbiologically safe mung bean sprouts using combination treatment of sodium hypochlorite and gamma radiation

“…CT of 200 ppm NaOCl and 12 kGy dose resulted in complete elimination of microbial load, and no count was observed in these samples even after storage up to 12 days (<10 CFU g −1 of sprouts). No bacterial counts were observed in freeze‐dried grapes treated with 12 kGy dose (Park et al ., ) and in freeze‐dried miyeokguk treated with 10 kGy dose (Song et al ., ).…”

“…Complete elimination of aerobic spores was observed in CT mung sprouts, even during storage. Aerobic spores were completely eliminated from naso-gastric liquid feed by radiation processing with 10 kGy (Hajare et al, 2014) and from freeze-dried grapes with 12 kGy dose (Park et al, 2015).…”

“…Radiation processing, a cold process, is well accepted and recognised in many countries which can be used for development of pathogenfree foods for special target group (Hajare et al, 2014). Recently, several researchers have successfully used high-dose gamma irradiation (more than 10 kGy) to develop ready-to-eat (RTE) foods Feliciano et al, 2014;Park et al, 2015). Gamma radiation has high penetration power and can eliminate human pathogens and food spoilage organisms that may have gained entry in tissues of sprouts, thus minimising losses without affecting the nutritional quality of sprouts Nagar et al, 2012).…”

Quality assessment of goji fruits, cranberries, and raisins using selected markers

“…The potential microbial spoilage during storage and the potential health hazard due to fungal presence and mycotoxins accumulation is one of the most important concerns regarding to dried fruits [31,32]. It has been shown that dried fruits can be contaminated by fungi and their mycotoxins [33,34], and therefore, monitoring is critical for such fruit quality. However, the phenotype microarray method has not previously been described as a tool for the fast detection of mycological contamination, especially for heat-resistant fungi in dried fruits.…”

“…However, the phenotype microarray method has not previously been described as a tool for the fast detection of mycological contamination, especially for heat-resistant fungi in dried fruits. Recent studies [32][33][34] documented the occurrence of high level of mycotoxins or fungal cells in dried fruits including apricots, dates, prunes, figs, and raisins. In contrast to earlier findings, in this study, no evidence of fungi presence in dried raisins was detected.…”