A process to decontaminate sliced fresh cucumber (Cucumis sativus) using electron beam irradiation

A process to decontaminate sliced fresh cucumber (Cucumis sativus) using electron beam irradiation Cucumber (Cucumis sativus) is one of the most cultivated vegetable in the world which is mostly consumed raw. Raw products are important vehicles for the transmission of pathogens which cause foodborne illness. Recently, a multistate Salmonella Poona outbreak in the USA was linked to the consumption of contaminated imported Californian cucumbers. Hence, measures to decontaminate fresh produce are necessary. Electron-beam irradiation is an effective nonthermal decontamination method. However, it could induce negative quality effects such as loss of texture, flavor, and nutrients. Therefore, the need to optimize the irradiation process. The objectives of this study were to (1) determine the radiation D10-value of Salmonella Poona on sliced cucumber; (2) quantify the effect of electron-beam irradiation on the product quality attributes (texture and color) throughout storage at refrigeration temperature (4 ±1 °C); and (3) optimize irradiation treatment to ensure proper decontamination (5D) while maintaining produce quality. The D10-value of the Salmonella Poona strain used in this study was 0.38 ± 0.03 kGy. Although the irradiated samples were softer (P < .05) than the non-irradiated controls, all irradiated samples were acceptable to the consumer panelists. In summary, irradiation treatment had no negative impact (P > .05) on the quality parameters of sliced cucumbers. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png LWT - Food Science and Technology Elsevier

A process to decontaminate sliced fresh cucumber (Cucumis sativus) using electron beam irradiation

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0023-6438
D.O.I.
10.1016/j.lwt.2018.01.034
Publisher site
See Article on Publisher Site

Abstract

Cucumber (Cucumis sativus) is one of the most cultivated vegetable in the world which is mostly consumed raw. Raw products are important vehicles for the transmission of pathogens which cause foodborne illness. Recently, a multistate Salmonella Poona outbreak in the USA was linked to the consumption of contaminated imported Californian cucumbers. Hence, measures to decontaminate fresh produce are necessary. Electron-beam irradiation is an effective nonthermal decontamination method. However, it could induce negative quality effects such as loss of texture, flavor, and nutrients. Therefore, the need to optimize the irradiation process. The objectives of this study were to (1) determine the radiation D10-value of Salmonella Poona on sliced cucumber; (2) quantify the effect of electron-beam irradiation on the product quality attributes (texture and color) throughout storage at refrigeration temperature (4 ±1 °C); and (3) optimize irradiation treatment to ensure proper decontamination (5D) while maintaining produce quality. The D10-value of the Salmonella Poona strain used in this study was 0.38 ± 0.03 kGy. Although the irradiated samples were softer (P < .05) than the non-irradiated controls, all irradiated samples were acceptable to the consumer panelists. In summary, irradiation treatment had no negative impact (P > .05) on the quality parameters of sliced cucumbers.

Journal

LWT - Food Science and TechnologyElsevier

Published: May 1, 2018

References

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