Potential application of low dose gamma irradiation to improve the microbiological safety of fresh coriander leaves

Kamat, Anu; Pingulkar, Kiran; Bhushan, Brij; Gholap, Achyut S.; Thomas, Paul E.

doi:10.1016/s0956-7135(02)00116-0

Cited by 52 publications

(56 citation statements)

References 31 publications

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“…However, the combined treatment of irradiation and addition of sodium benzoate was more effective in controlling the count of total aerobes and yeast and mould in grape pomace during storage at 4± 1°C. Similar observation was made by Kamat et al (2003) in his studies on combined effect of low dose of (1 kGy) gamma irradiation and chlorination treatment (250 ppm) to improve the microbiological safety of fresh coriander leaves.…”

Section: Microbiological Quality Of Irradiated Grape Pomacesupporting

confidence: 79%

Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature

et al. 2011

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Studies were carried out with an objective to assess the effect of various post harvest treatments with chemical preservative, ionizing radiation doses and low temperature (LT) storage on the storability and the microbial quality of the grape pomace and retention of anthocyanins in it. The grape pomace collected after processing of fully matured grape berries (var.Bangalore blue) was treated with 0.1% sodium benzoate(0.1% SB), packed and sealed in LDPE film pouches and exposed to γ-irradiation(0, 2, 4 and 6 kGy) and stored along with untreated control at LT (4±1°C, 90-95% RH)conditions. During storage, changes in physico-chemical and microbial quality attributes of these treated grape pomace were recorded. Among the treatments, combination of 0.1% sodium benzoate and 2.0 kGy dose of γ-irradiation (0.1% SB +2.0 kGy) was found to be more effective in improving the storability of grape pomace and in retention anthocyanins (34.70 mg/100 g) during storage. The storage life of above treated grape pomace stored at LT could be extended up to 16 days as compared to 8 days of control grape pomace (31.8 mg/100 g). Results on microbiological studies indicated that 0.1% SB +2.0 kGy reduced the total aerobic bacterial count (1.4 log CFU/g) and the yeast and mould count (1.6 log CFU/g) in the treated grape pomace during 16 days of storage as compared to the total aerobic bacterial count (6.5 log CFU/g) and the yeast and mould count (6.3 log CFU/g) in control. Sodium benzoate and low irradiation (0.1% SB +2.0 kGy) was significant in controlling the multiplication of coliforms in grape pomace during LT storage and thus finds potential for commercial application in ensuring the microbiological safety and quality of grape pomace during its bulk storage at low temperature (4±1°C; 90-95% RH) conditions. This preservation method could be used by the wine making industries for bulk storage of grape pomace after processing of colored grapes during peak harvesting season for further end uses.

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Section: Microbiological Quality Of Irradiated Grape Pomacesupporting

confidence: 79%

Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature

et al. 2011

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“…Irradiation is a treatment that is highly effective against microbial pathogens found in fresh produce. Anu Kamat et al (2003) reported that a low-dose irradiation (1 kGy) was efficient enough for decontamination and elimination of potential pathogens. Irradiation has been successful in eliminating or greatly reducing the heavy load of spoilage microorganisms in vegetables, herbs, and spices (Satin, 1993).…”

Section: Gamma Irradiation and Survival Of Foodborne Pathogensmentioning

confidence: 99%

Gamma Irradiation for Fresh Produce

Kilonzo‐Nthenge¹

2012

Gamma Radiation

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“…Em um estudo realizado por Kamat et al (2003) foi observado uma redução de dois ciclos logarítmicos (logs) na contagem de bactérias totais (CBT) com a aplicação da dose de 2,0kGy.…”

Section: Análises Microbiológicasunclassified

“…Com a aplicação de doses de 2,0kGy e 3,0kGy a concentração inicial do microrganismo foi reduzida a níveis não detectáveis, sugerindo uma baixa radio-resistência do S. aureus. Em um estudo com sorvete conduzido por Kamat et al (2003) foi observado uma redução de um ciclo logarítmico após a irradiação com dose de 1,0kGy, partindo de 1,9x10 3 UFC/g para 6,0x10 2 UFC/g, estando em desacordo com os dados obtidos no presente trabalho.…”

Section: Staphylococcus Aureusunclassified

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Avaliação dos efeitos da radiação ionizante nos aspectos microbiológicos, físico-químicos e sensoriais de sorvetes

Rogovschi¹,

Sabato²

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Potential application of low dose gamma irradiation to improve the microbiological safety of fresh coriander leaves

Cited by 52 publications

References 31 publications

Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature

Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature

Gamma Irradiation for Fresh Produce

Avaliação dos efeitos da radiação ionizante nos aspectos microbiológicos, físico-químicos e sensoriais de sorvetes

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