Radiation D10 values for Salmonella Typhimurium LT2 and an Escherichia coli cocktail in pecan nuts (Kanza cultivar) exposed to different atmospheres
作者： I. Karagöz , R.G. Moreira , M.E. Castell-Perez
DOI: 10.1016/J.FOODCONT.2013.10.041
关键词:
摘要: Abstract Electron beam irradiation can help prevent outbreaks due to consumption of raw nuts. However, their high-fat content makes difficult and methods reduce the dose required for decontamination (D10-value) are needed; in addition, accurate D10-values currently lacking. Our objectives were (1) determine effect set-up on populations an Escherichia coli cocktail (BAA-1427, BAA-1428, BAA-1430) Salmonella Typhimurium LT2 inoculated pecans (2) assess Modified Atmosphere Packaging (MAP) conditions D10-values. Pecan halves [Carya illinoinensis (Wangenh.) K. Koch cv. Kanza] either dorsal grooves or flat surface irradiated at room temperature using a 1.35-MeV e-beam accelerator 0.2, 0.4, 0.6, 0.8 kGy under vacuum-packaging (VP), air-packaging (AP), 100% nitrogen-packaging (NP), oxygen-packaging (OP). There no (P > 0.05) differences between microorganisms different atmospheres. The obtained when vacuum higher (P
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