Irradiation treatment of minimally processed carrots for ensuring microbiological safety

Radiation Physics and Chemistry

Volumn 71, Issue 1-2, 2004, Pages 171-175

  Ashraf Chaudry, Muhammad ^a   Bibi, Nizakat ^a   Khan, Misal ^a   Khan, Maazullah ^a   Badshah, Amal ^a   Jamil Qureshi, Muhammad ^a  

^a NUCLEAR INSTITUTE FOR FOOD AND AGRICULTURE NIFA   (Pakistan)

Author keywords

[No Author keywords available]

Indexed keywords

CONTAMINATION; DOSIMETRY; ESCHERICHIA COLI; FRUITS; FUNGI; IRRADIATION;

IRRADIATION TREATMENT; VEGETABLES;

FOOD PROCESSING;

BACTERIAL COUNT; CARROT; COLIFORM BACTERIUM; CONFERENCE PAPER; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD IRRADIATION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE;

EID: 4143110317     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2004.03.072     Document Type: Conference Paper

References (25)

1. Anon, 1970. Microbiological specification and testing methods for irradiated foods. IAEA Technical Report Series No.104, Vienna, Austria, pp. 28-30.
2. Anon, 2002. Annual Report 2001-2002. State Bank of Pakistan, Karachi, Pakistan, pp. 50.
3. Beuchat L.R. Pathogenic micro-organisms associated with fresh produce. J. Food Prot. 59:1996;204-216
4. Brackett R.E. Microbiological consequences of minimally processed fruit and vegetables. J. Food Qual. 10:1987;195-206
5. Carlin F., Nguyen-The C., Cudennec P., Chambroy Y. Modified atmosphere packaging of fresh "ready to use" grated carrots in polymeric films. J. Food Sci. 55:1990;1033-1038
6. Charley M. Food Science. 2nd Edition:1982;Wiley, Brisbane QLD, Australia
7. Collins, C.H., Lyne, P.M. (1976). Estimating bacterial numbers. Microbiological Methods, 4th Edition. Butterworth and Co. Ltd., London, pp. 194-210.
8. Chervin C., Biosseau P. Quality maintenance of ready-to-eat shredded carrots by gamma radiation. J. food Sci. 59:1994;359-365
9. El-Samahay S.K., Youssef B.M., Askar A.A., Swailam H.M.M. Microbiological and chemical properties of irradiated mango. J. Food Safety. 20:2000;139-156
10. Fan X., Niemira B., Skorai K.J.B. Sensorial, nutritional and microbiological quality of fresh cilantro leaves as influenced by ionizing radiation and storage. Food Res. Int. 36:2003;649-760
11. Farkas J., Saray T., Mohacsi-Farkas C., Horti K., Andrassy E. Effect of low dose gamma radiation on shelf-life and microbiological safety of pre-cut/prepared vegetables. Adv. Food Sci. 19(3/4):1997;111-119
12. Hagenmaier R.D., Baker R.A. Microbiological population of shredded carrots in modified atmosphere packaging as related to irradiation treatment. J. Food Sci. 63:1998;12-164
13. Kader, A.A., 1986. A summary of CA requirements of recommendations for fruits other than some citrus fruits. Proceedings of the Fourth National Controlled Atmosphere Research Conference, Department of Horticultural Science, North Carolina State University, Raleigh, NC, USA, pp. 445-470.
14. Khattak, S.K., 2001. Country paper, in "The Marketing of Vegetables and Fruits in Asia and the Pacific". Asian Productivity Organization, Tokyo, Japan.
15. Labuza T.P., Breene W.M. Application of active packaging for improvement of shelf life and nutritional quality of fresh and extended shelf life foods. J. Food Process. Preservation. 13:1989;1-69
16. Larmond, E., 1977. Method for sensory evaluation of food. Canada Department of Agriculture. Publication No.1286, pp. 36-37.
17. Langerak D.I. The influence of irradiation and packaging on the quality of pre-packed vegetables. Ann. Nutr. Aliment. 32:1978;569-586
18. Mackie, McCartney, 1989. Examination of foods. Practical Medical Microbiology, 13th Edition. Churchill Livingstone, London, pp. 219-220.
19. Moy J.H. Radurization and radicidation. fruits and vegetables Josephson E.S., Peterson M.S. Preservation of Food Ionizing Radiation. 1983;83-108 CRC Press, Boca Raton, FL
20. Prakash A., Guner A.R., Caporaso F., Foley D.M. Effects of low dose gamma irradiation on the shelf life and quality characteristics of cut romaine lettuce packaged under modified atmosphere. J. Food Sci. 65:2000;549-553
21. Powrie W.D., Skura B.J. Modified atmosphere packaging of fruits and vegetables. Ooraikul B., Stiles M.E. Modified Atmosphere Packaging of Foods. 1991;169-245 Ellis Harwood, Sydney, NSW, Australia. (Chapter 7)
22. Tauxe R., Kruse H., Medberg C., Potter M., Madden J., Wachsmuth K. Microbial hazards and emerging issues associated with produce. a preliminary report to the national advisory committee on microbiological criteria for foods J. Food Prot. 60:1997;1400-1408
23. Thayer, D.W., Josephson, E.S., Brynjolfron, A., Giddings, G.G., 1996. Issue Paper "Radiation pasteurization of food". Council for Agricultural Science and Technology, Ames, IA, Issue Paper No.7, pp. 1-10.
24. Thayer D.W., Rajrowski K.T. Developments in irradiation of fresh fruits and vegetables. Food Technol. 53:1999;62-66
25. Watada A.E., Abe K., Yamuchi N. Physiological activities of partially processed fruits and vegetables. Food Techno. 44:1990;116-122