Reduction of Escherichia coli 0157:H7 in shredded iceberg lettuce by chlorination and gamma irradiation

Foley, Denise; Dufour, Ariane; Rodríguez, Luis Pérez; Caporaso, F.; Prakash, Anuradha

doi:10.1016/s0969-806x(01)00530-8

Cited by 80 publications

(36 citation statements)

References 12 publications

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“…Niemira and Fan [26], observed that treatment up to 0.5 kGy did not change the texture of different types of iceberg lettuce. Studies by [27] and [28] also demonstrated that doses of 0.5 kGy did not induce alterations on visual attributes or softening in iceberg lettuce. Recently [29], have shown the minimal to no effects of gamma irradiation on sensory, acceptability and descriptive textural properties of steamed dry mushrooms stored in two different packaging materials.…”

Section: Resultsmentioning

confidence: 89%

Sensory Evaluation of Gamma Irradiated Shrimp (Penaeus notialis ) from Three Different Water Sources in Ghana

Akuamoah¹,

Nk²

2018

IJFS

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Section: Resultsmentioning

confidence: 89%

Sensory Evaluation of Gamma Irradiated Shrimp (Penaeus notialis ) from Three Different Water Sources in Ghana

Akuamoah¹,

Nk²

2018

IJFS

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“…FOLEY and OTHERS 10 and HAGENMAIER and BAKER 13 did not observe changes in visual characteristics nor in the texture of iceberg lettuce exposed to doses between 0.15-0.5 kGy. NIEMIRA et al 19 noted no impact on the endive's texture or color when exposed to 0.8 kGy.…”

Section: Microorganismsmentioning

confidence: 78%

“…FOLEY et al 10 and HAGENMAIER and BAKER 13 did not observe any changes in the appearance and texture of iceberg lettuce irradiated at 0.15-0.5 kGy. However, when exposed to 0.81 kGy, there was a change in the texture of the vegetables 13 .…”

Section: Introductionmentioning

confidence: 87%

Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)

Martins¹,

Behrens²,

Aragón-Alegro³

et al. 2007

Ciênc. Tecnol. Aliment.

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This study was carried out to evaluate the shelf life of minimally processed (MP) watercress exposed to gamma radiation with doses of 1.0; 3.0; 4.0 kGy. Packaged irradiated and non-irradiated MP watercress was subject to sensory analysis. A panel consisting of 25-30 non-trained members, aged 20-55 years, was used. Sensory evaluation was carried out on days 0, 2, 5, 7, 9 and 12 after treatment with packages maintained at 7 °C. The members of the panel rated each sample for overall liking on a hybrid 10 hedonic scale (0 = extremely dislike; 10 = extremely like). Microbiological analyses were also conducted. Compared to the non-irradiated sample, 1 kGy irradiated watercress increased its shelf life by one day (16 days). Shelf lives of samples exposed to higher doses were reduced to 9 days (3 kGy) and 6 days (4 kGy) due to changes in appearance. The microbiological quality was good throughout the experiment. Keywords: watercress; vegetable irradiation; acceptance test. ResumoEste estudo foi desenvolvido para avaliar a vida de prateleira de agrião minimamente processado exposto a doses de 1,0; 3,0 e 4,0 kGy. Amostras de agrião não irradiadas e irradiadas foram submetidas à análise sensorial. Um painel composto por 25-30 membros não treinados e idade entre 20 e 55 anos foi utilizado. A avaliação sensorial foi realizada nos tempos 0, 2, 5, 7, 9 e 12 após o tratamento com radiação, utilizando embalagens mantidas sob refrigeração (7 °C). Os provadores avaliaram cada amostra utilizando a escala hedônica híbrida de 10 cm (0 = desgostei muitíssimo; 10 = gostei muitíssimo). Em paralelo foram realizadas análises microbiológicas. A amostra de agrião irradiada com 1 kGy apresentou vida de prateleira de 16 dias, um dia a mais que a da amostra testemunha. Por outro lado, amostras expostas a doses de 3 e 4 kGy apresentaram vida de prateleira menor, com 9 dias e 6 dias, respectivamente. A qualidade microbiológica do produto permaneceu adequada durante o experimento. Palavras-chave: agrião; irradiação de vegetais; teste de aceitação.

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“…Irradiation at 0.3 and 0.6 kGy combined with Modified Atmosphere Packaging system MAP is reported to reduce L. monocytogenes on endive by 2.5 to 3 logs (Niemira et al 2005). A 5 log reduction in E.coli O157:H7 and lack of adverse effects on sensory attributes was reported (Foley et al, 2002) when lettuce was subjected to 0.55 kGy. Farkas, et al, 1997 also observed a 4-log reduction of L. monocytogenes on the surface of sliced bell peppers irradiated at 1.0 kGy.…”

Section: Gamma Irradiation and Survival Of Foodborne Pathogensmentioning

confidence: 96%

Gamma Irradiation for Fresh Produce

Kilonzo‐Nthenge¹

2012

Gamma Radiation

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Reduction of Escherichia coli 0157:H7 in shredded iceberg lettuce by chlorination and gamma irradiation

Cited by 80 publications

References 12 publications

Sensory Evaluation of Gamma Irradiated Shrimp (Penaeus notialis ) from Three Different Water Sources in Ghana

Sensory Evaluation of Gamma Irradiated Shrimp (Penaeus notialis ) from Three Different Water Sources in Ghana

Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)

Gamma Irradiation for Fresh Produce

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