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Effectiveness of radiation processing in elimination of Salmonella typhimurium
and Listeria monocytogenes from sprouts
01.aug.06
Journal of Food Protection Volume 69, Number 8, pp. 1858-1864(7)
Saroj, Sunil D.; Shashidhar, R.; Pandey, Manoj; Dhokane, Varsha; Hajare, Sachin;
Sharma, Arun; Bandekar, Jayant R.
Abstract:
The effectiveness of radiation treatment in eliminating Salmonella Typhimurium
and Listeria monocytogenes on laboratory inoculated ready-to-eat sprouts was
studied. Decimal reduction doses (D10-values) for Salmonella Typhimurium and L.
monocytogenes in dry seeds of mung (green gram), matki (dew gram), chana (chick
pea), and vatana (garden pea) ranged from 0.189 to 0.303 kGy and 0.294 to 0.344
kGy, respectively. In sprouts made from these seeds, the D10-values ranged from
0.192 to 0.208 kGy for Salmonella Typhimurium and from 0.526 to 0.588 kGy for L.
monocytogenes. Radiation treatment with a 2-kGy dose resulted in complete
elimination of 104 CFU/g of Salmonella Typhimurium and 103 CFU/g of L.
monocytogenes from all the four varieties of sprouts. No recovery of Salmonella
Typhimurium and L. monocytogenes was observed in the radiation treated samples
stored at 4 and 8 C up to 12 days. Radiation treatment with 1 kGy and 2 kGy
resulted in a reduction of aerobic plate counts and coliform counts by 2 and 4
log CFU/g, respectively; the yeast and mold counts and staphylococci counts
decreased by 1 and 2 log CFU/g, respectively. However, during postirradiation
storage at 4 and 8°C, aerobic plate counts, coliform counts, yeast and mold
counts, and staphylococci counts remained constant throughout the incubation
period. This study demonstrates that a 2-kGy dose of irradiation could be an
effective method of processing to ensure microbial safety of sprouts.
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