| Texto completo | |
| Autor(es): |
Rezende, Ana Carolina B.
[1]
;
Igarashi, Maria Crystina
[1]
;
Destro, Maria Teresa
[1]
;
Franco, Bernadette D. G. M.
[1]
;
Landgraf, Mariza
[1]
Número total de Autores: 5
|
| Afiliação do(s) autor(es): | [1] Univ Sao Paulo, Food & Expt Nutr Dept, FCF, BR-05508900 Sao Paulo - Brazil
Número total de Afiliações: 1
|
| Tipo de documento: | Artigo Científico |
| Fonte: | JOURNAL OF FOOD PROTECTION; v. 77, n. 10, p. 1768-1772, OCT 2014. |
| Citações Web of Science: | 7 |
| Resumo | |
This study evaluated the effects of irradiation on the reduction of Shiga toxin producing Escherichia coli (STEC), Salmonella strains, and Listeria monocyto genes, 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 degrees C) for 12 days were submitted to sensory analysis. D-10-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. (AU) | |
| Processo FAPESP: | 10/06969-5 - Uso da radiação ionizante para a melhoria da inocuidade de espinafre (Tetragonia expansa) minimamente processado |
| Beneficiário: | Ana Carolina Bortolossi Rezende de Carvalho |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado |