The effects of ionizing irradiation on Salmonella inoculated on almonds and changes in sensory properties

Prakash, Anuradha; Lim, F.; Duong, Chau Trung; Caporaso, F.; Foley, Denise

doi:10.1016/j.radphyschem.2009.10.007

Cited by 38 publications

(19 citation statements)

References 15 publications

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“…The increase in moisture content was reported to be less than 1%. Ionizing radiation applied to raw almonds at 5 kGy yielded a 4-log decrease in S. enteritidis PT30 levels on raw almonds but resulted in significant loss of kernel quality (Prakash et al, 2010). Similar findings were reported by Sanchez-Bela et al (2008) in terms of sensory quality, with electron beam irradiation lowering the sensory score of raw almonds with respect to sweetness and color.…”

Section: Introductionsupporting

confidence: 75%

Infrared pasteurization of raw almonds

Bingöl

Yang

Brandl

et al. 2011

Journal of Food Engineering

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Section: Introductionsupporting

confidence: 75%

Infrared pasteurization of raw almonds

Bingöl

Yang

Brandl

et al. 2011

Journal of Food Engineering

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“…Application of 3 kGy electron beam resulted in a reduction of 6.75 and 4.85 logs of S. Tennessee and S. Typhimurium inoculated in Peanut butter (Hvizdzak et al, 2010). In contrast, irradiation by electron beam was found to be an unacceptable method for destroying Salmonella on raw almonds (Prakash et al, 2010). A dose of 5 kGy was reported to be required for achieving a 4 log reduction whereas radiation intensity higher than 2.98 kGy induced significant sensory changes in raw almonds (Prakash et al, 2010).…”

Section: Thermal Processingmentioning

confidence: 94%

“…In contrast, irradiation by electron beam was found to be an unacceptable method for destroying Salmonella on raw almonds (Prakash et al, 2010). A dose of 5 kGy was reported to be required for achieving a 4 log reduction whereas radiation intensity higher than 2.98 kGy induced significant sensory changes in raw almonds (Prakash et al, 2010). Mahmoud (2010) reported 3.7 logs reduction in S. enterica per tomato upon the application of 0.75 kGy X-rays.…”

Section: Thermal Processingmentioning

confidence: 99%

Recent Advances in the Application of Non Thermal Methods for the Prevention of Salmonella in Foods

Gupta¹,

Abu‐Ghannam²

2012

Salmonella - A Dangerous Foodborne Pathogen

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“…Various studies have reported that irradiated food item such as sunflower, almond oil, pine nuts, cowpea, sweet potato and millet showed better chemical and physicochemical properties than nonirradiated counterparts [9,[16][17][18][19]. However, there is paucity of information on the effect of γ-irradiation at low and high doses on groundnut cultivars.…”

Section: Physical Proximate and Functional Properties Of Flour And Pmentioning

confidence: 99%

Physical, Proximate and Functional Properties of Flour and Protein Isolate from Four γ-Irradiated Groundnut Cultivars

Ao¹,

Falade²

2017

J Food Process Technol

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Contamination of groundnut seeds with microorganisms and insect's results in high post-harvest losses of groundnut cultivars. γ-irradiation of groundnut could be a better alternative to chemical preservatives which have been implicated for their residual effect, environmental hazards and carcinogenicity. However, the effect of γ-irradiation at low to high doses on groundnut cultivars and their constituents has not been fully investigated. Four cultivars of groundnut (Arachis hypogeae) namely bororo-white, bororo-red, bororo-hausa and campala were γ-irradiated (2-10 kGy) using 60 Co source. Non-and γ-irradiated groundnuts were defatted using solvent extraction method to oil obtain oil and flour. Protein was isolated by isoelectric precipitation method, and freeze-dried. Physical (colour (L*a*b*), chemical composition, physicochemical and functional properties of the sample were determined. Generally, the colour of the protein isolates of bororo-white (L*=39.16-56.00, a*=16.45-33.58, b*=14.20-22.69) were significantly lighter than bororo-red (L*=25.29-32.29, a*=24.29-33.42, b*=9.11-10.66), bororo-hausa (L*=34.60-46.28, a*=15.70-24.58, b*=11.36-17.97) and campala (L*=37.44-51.52, a*=9.27-16.95, b*=8.21-12.59) varied with γ-irradiation doses. Protein and moisture contents of seeds, flours and isolates varied significantly with cultivars and γ-irradiation from 24.69% to 27.55% and 7.41% to 7.82%, and 38.22% to 56.47% and 9.31% to 12.65%, and 83.46% to 87.79% and 3.77% to 6.75%, respectively. Swelling power and solubility index of flours and isolates increased significantly with increased temperature, varied with γ-irradiation and cultivars. γ-irradiation had no apparent effect on WAC and OAC; however, WAC and OAC of the protein isolates were significantly lower than flours. γ-irradiation, up to 10 kGy, had no deleterious effect on physico-chemical and functional properties of the groundnuts cultivars and their constituents. act as vectors for carrying pathogenic bacteria and parasites. The control of insects in food grains products could be achieved by using fumigants such as ethylene bromide and ethylene oxide, however, these pesticides has been banned or severely restricted in most countries due the residual effects of the pesticides, ozone depletion and their effect on both food and environment [14]. Consequently, γ-irradiation has been suggested as an alternative to the use of fumigants [15]. Groundnuts are high moisture seeds that permit mould growth even when roasted [8]. It is expected that γ-irradition of groundnuts would help to prevent mould growth, reduce microbial contamination and eliminate pest and insects, the seeds will be able to store for long periods. Physical, Proximate and Functional Properties of Flour and ProteinVarious studies have reported that irradiated food item such as sunflower, almond oil, pine nuts, cowpea, sweet potato and millet showed better chemical and physicochemical properties than nonirradiated counterparts [9,[16][17][18][19]. However, there is paucity of information o...

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The effects of ionizing irradiation on Salmonella inoculated on almonds and changes in sensory properties

Cited by 38 publications

References 15 publications

Infrared pasteurization of raw almonds

Infrared pasteurization of raw almonds

Recent Advances in the Application of Non Thermal Methods for the Prevention of Salmonella in Foods

Physical, Proximate and Functional Properties of Flour and Protein Isolate from Four γ-Irradiated Groundnut Cultivars

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