Effects of electron‐beam irradiation on inoculated Listeria innocua, microbiological and physicochemical quality of fresh noodles during refrigerated storage

Abstract

As a nonthermal sterilization technology, electron‐beam irradiation (EBI) has attracted great interests for microbial inactivation in food preservation. In this study, the inactivation of inoculated Listeria innocua, natural microbiota, and quality of fresh noodles treated by EBI during refrigerated storage were evaluated. Results showed that the initial L. innocua population (6.38 log CFU/g) was significantly reduced to an undetectable level by treatment with 3.0 kGy EBI. Moreover, treatment with 3 kGy EBI significantly reduced the initial total bacteria counts and fungal counts (mold and yeast) from 5.66 and 3.15 log CFU/g to 2.90 and 2.11 log CFU/g, respectively. However, along with the storage process, the inoculated L. innocua and natural microbiota were recovered resulting in the increased populations of the spoilage microorganisms. Increasing the dose of EBI to 4.0 kGy or 5.0 kGy, the L. innocua population was inhibited to the undetectable level and the microbiological quality of the fresh noodles was kept in the acceptable level during the 28 day storage. In addition, changes of the physicochemical indicators including pH value, color, cooking characteristics, texture, and sensory of fresh noodles treated with EBI were delayed during storage. These results reveal that EBI treatment can improve the microbiological safety and shelf life of fresh noodles without impairing quality.

Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies

“…Compared with the control group, there is little difference in protein, fat, starch, and other nutrients in wheat flour. Shi et al (2020) used EBI to process FWN and recorded the quality changes of FWN at a low temperature.…”

“…Shi et al. (2020) used EBI to process FWN and recorded the quality changes of FWN at a low temperature. During the 28 days of storage, the number of microorganisms in FWN remained at an acceptable level.…”

Research on irradiated food status and consumer acceptance: A Chinese perspective

“…Additionally, the poor hygienic quality of some locally produced foods has led to frequent outbreaks of food‐borne diseases, posing serious threats to public health and life safety. Food irradiation has proven to be a safe and efficient method to extend the shelf life of food, reduce spoilage, eliminate pests, and inactivate bacteria that cause food poisoning (Shi et al, 2020 ; Yoosefian et al, 2022 ). Many international organizations, such as the International Atomic Energy Agency (IAEA), Food and Agriculture Organization (FAO), the World Health Organization (WHO), and the Scientific Committee on Food of the European Commission, have concluded that food irradiated with suitable technologies is very safe and nutritionally acceptable (Arshad et al, 2020 ; Farkas & Mohácsi‐Farkas, 2011 ; Shahi et al, 2021 ).…”

Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature

“…Low et al [ 10 ] reported that soaking in gluconic δ-lactone (GDL) followed by pasteurization of fresh rice noodles can improve the quality significantly and delay the long-term aging. Shi et al [ 11 ] reported that treatment of fresh rice noodles with electron beam irradiation (EBI) results in a significant reduction in the initial total bacteria counts and fungal counts (mold and yeast) and the extension of shelf life. However, there are few studies on changes in the storage quality of rice noodles.…”