Radiation processing of minimally processed vegetables and aromatic plants

Trigo, Maria João; Sousa, M.B.; Sapata, Margarida; Ferreira, A. C. de B.; Curado, T.; Andrada, L.; Botelho, M. Luísa; Veloso, M.G.

doi:10.1016/j.radphyschem.2009.03.052

Cited by 16 publications

(5 citation statements)

References 20 publications

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“…On various types of lettuce and leafy greens, D 10 values for E. coli O157 ranged from 0.3 to 0.45 kGy (Niemira, 2008) and from 0.15 to 0.20 kGy (Mahmoud, 2010;Trigo et al, 2009). On various types of lettuce and leafy greens, D 10 values for E. coli O157 ranged from 0.3 to 0.45 kGy (Niemira, 2008) and from 0.15 to 0.20 kGy (Mahmoud, 2010;Trigo et al, 2009).…”

Section: New Efficacy Data Available In Scientific Literaturementioning

confidence: 99%

“…Inactivation of food-borne pathogens by irradiation was tested after inoculation of various kinds of vegetables and vegetable products. On various types of lettuce and leafy greens, D 10 values for E. coli O157 ranged from 0.3 to 0.45 kGy (Niemira, 2008) and from 0.15 to 0.20 kGy (Mahmoud, 2010;Trigo et al, 2009). On iceberg lettuce, Shigella flexneri had similar D 10 values than Salmonella, around 0.2 kGy.…”

Section: New Efficacy Data Available In Scientific Literaturementioning

confidence: 99%

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Scientific Opinion on the efficacy and microbiological safety of irradiation of food

2011

EFSA Journal

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The Opinion considers and discusses efficacy of food irradiation as the ability of irradiation to reduce food-borne pathogens in foods and microbiological safety of food irradiation as the contribution of irradiation to reduce the risks to human health from food-borne pathogens. The chemical safety and nutritional aspects of irradiation are addressed in a separate Opinion by the EFSA Panel on Food contact materials, enzymes, flavourings and processing aids. Potential microbiological risks linked to food irradiation are reviewed and the Opinion confirms that there are no microbiological risks for the consumer linked to the use of food irradiation and its consequences on the food microflora. The Opinion recommends that food irradiation should be based on risk assessment and on the desired risk reduction rather than on predefined food classes/commodities and doses as proposed in the past. In addition, with respect to efficacy and microbiological safety, it is recommended that upper dose limits for pathogen reduction should not be specified, since other constraints, such as undesirable chemical changes, will limit the doses applied. Irradiation should be considered as one of several approaches to reducing pathogens in food and thus helping to ensure protection of consumers' health. It is also recommended that food irradiation should only be used in conjunction with an integrated food safety management program and the Opinion concludes that when this includes GAP, GHP, GMP and HACCP, and depending on the dose applied, food irradiation can contribute to improved consumer safety by reducing food-borne pathogens. for the preparatory work on this scientific opinion.Efficacy and microbiological safety of irradiation of food 2 EFSA Journal 2011;9(4):2103 SUMMARY Following a request from the European Commission, the Panel on Biological Hazards (BIOHAZ Panel) was asked to deliver a scientific Opinion on the irradiation of food (efficacy and microbiological safety). Using the previous Opinions of the Scientific Committee on Food (SCF) on irradiation of food, EFSA was asked to establish whether the food classes/commodities and doses specified in those Opinions are still up-to-date to ensure consumer safety.Within this Opinion the BIOHAZ Panel considers and discusses efficacy of food irradiation as the ability of irradiation to reduce food-borne pathogens in foods and microbiological safety of food irradiation as the contribution of irradiation to reduce the risks to human health from food-borne pathogens. The chemical safety and nutritional aspects of irradiation are not considered in this Opinion as they are addressed in a separate Opinion by the EFSA Panel on Food contact materials, enzymes, flavourings and processing aids (CEF Panel).This Opinion also evaluates, for each food class/commodity requested, any recent change in biological hazards and food processing, preparation or consumption patterns which could have modified the risks for consumers and whether irradiation can be used in combination with other treatments and ho...

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Section: New Efficacy Data Available In Scientific Literaturementioning

confidence: 99%

Section: New Efficacy Data Available In Scientific Literaturementioning

confidence: 99%

Scientific Opinion on the efficacy and microbiological safety of irradiation of food

2011

EFSA Journal

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“…Minimal processing raises the vegetables respiratory rate, which might contribute to a more swiftly development of senescence indications on the fresh-cut leaves and subsequently loss of quality [17,23]. Despite the fact that a number of studies have been conducted on the nutritional makeup and microbiological safety of fresh-cut aromatic herbs [24][25][26]17,21,[27][28][29], data on their stability and nutritional quality throughout shelflife are sparse [22]. Researchers examined the nutritional quality stability of minimally processed leaves of chives, coriander, parsley, and spearmint, which are among the most popular aromatic herbs in European cuisine [30,25,17,28].…”

Section: Harvesting and Minimal Processingmentioning

confidence: 99%

Conventional and Advanced Packaging and Storage Technology of “Chives” (Allium tuberosum): A Review

Serena,

Ningombam,

Sonia

et al. 2024

BIO Web Conf.

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The perennial Chives (Allium tuberosum), belonging to the Liliaceae family is typically used as a condiment, vegetable, or spice, salads and soups. It is suitable to tropical and temperate climate. Of all the species of Allium, chives contain the highest amount of betacarotene and vitamin C. The unique flavour and scent of chives are attributed to sulphur compounds, particularly diallyl disulfide and diallyl trisulfide, which have also been investigated for potential anti-inflammatory, anticancer effects and antioxidant properties that serves to prevent oxidative stress and support general health. Even at refrigerated temperatures, these leaves have a very short shelf life. Chives can be successfully preserved for up to 14 days at 0–5 °C. Packing significantly affects how much weight is lost and how much water is retained during storage and the best packaging found as per latest studies is the plastics. This species has the potential to be commercialized in order to augment the production of onions and garlic in various regions of India, particularly given the current unstable climate. This is because of the species broader adaptability and multifunctional usage.

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“…parsley, coriander, mint, and cauliflower irradiated with 0.5, 1.0,1.5, and 2 kGy <4, 30), bean sprouts and radish irradiated with 2 and 1.5 kGy, respectively (2), pineapple and chickpeas with 2 kGy (14), and minimally processed watermelon irradiated with 1 and 2.5 kGy (19).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effect of Gamma Radiation on the Reduction of Salmonella strains, Listeria monocytogenes, and Shiga Toxin–Producing Escherichia coli and Sensory Evaluation of Minimally Processed Spinach (Tetragonia expansa)

Rezende

Igarashi

Destro

et al. 2014

Journal of Food Protection

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This study evaluated the effects of irradiation on the reduction of Shiga toxin-producing Escherichia coli (STEC), Salmonella strains, and Listeria monocytogenes, as well as on the sensory characteristics of minimally processed spinach. Spinach samples were inoculated with a cocktail of three strains each of STEC, Salmonella strains, and L. monocytogenes, separately, and were exposed to gamma radiation doses of 0, 0.2, 0.4, 0.6, 0.8, and 1.0 kGy. Samples that were exposed to 0.0, 1.0, and 1.5 kGy and kept under refrigeration (4°C) for 12 days were submitted to sensory analysis. D10 -values ranged from 0.19 to 0.20 kGy for Salmonella and from 0.20 to 0.21 for L. monocytogenes; for STEC, the value was 0.17 kGy. Spinach showed good acceptability, even after exposure to 1.5 kGy. Because gamma radiation reduced the selected pathogens without causing significant changes in the quality of spinach leaves, it may be a useful method to improve safety in the fresh produce industry.

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Radiation processing of minimally processed vegetables and aromatic plants

Cited by 16 publications

References 20 publications

Scientific Opinion on the efficacy and microbiological safety of irradiation of food

Scientific Opinion on the efficacy and microbiological safety of irradiation of food

Conventional and Advanced Packaging and Storage Technology of “Chives” (Allium tuberosum): A Review

Effect of Gamma Radiation on the Reduction of Salmonella strains, Listeria monocytogenes, and Shiga Toxin–Producing Escherichia coli and Sensory Evaluation of Minimally Processed Spinach (Tetragonia expansa)

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