Presensitization of microorganisms by acid treatments to low dose gamma irradiation with special reference to Bacillus cereus

Hurdle technology for shelf stable minimally processed French beans (Phaseolus vulgaris): A response surface methodology approach

“…Citric acid treatment, gamma irradiation, low temperature storage and modified atmosphere packaging were employed as hurdles in the present study to develop minimally processed French beans, a widely used vegetable. Citric acid can act synergistically with ionizing radiation in reducing microbial load (Bhide, Paturkar, Sherikar, & Waskar, 2001).…”

Changes in Quality of Minced Meat From Goat Due to Gamma Irradiation

“…2000). Two percent acetic acid and 3 kGy irradiation was the most effective treatment in order to lower the total viable counts and Bacillus cereus counts on sheep carcasses (Bhide et al. 2001).…”

The synergistic effects of combined NaOCl, gamma irradiation and vitamin B1 on populations of Aeromonas hydrophila in squid

“…The bactericidal effect of gamma irradiation is due to the production of oxygen and hydroxyl radicals, as these radicals can damage the biological structure of microorganisms. According to Bhide et al (2001), gamma irradiation is effective in reducing Gram-negative microorganisms, but it is not very effective against Gram-positive spore-forming bacteria such as B. cereus and Clostridium spp.…”

“…Sommers, Fan, Handel, and Sokorai (2003) noted a reduction in L. monocytogenes in frankfurters containing 10% citric acid at all gamma radiation doses. In addition, Bhide, Paturkar, Sherikar, and Waskar (2001) reported that acetic acid in combination with 3 kGy gamma irradiation was effective against Bacillus cereus in sheep/goat meat without any adverse effects on sensory attributes. Kim et al (2011) recently reported that combined disinfection with NaOCl and vitamin B1 followed by gamma irradiation had synergistic effects in reducing the microbial population in oysters and short-necked clams.…”