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Irradiation to Kill Escherichia coli O157:H7 and Salmonella on Ready-to-Eat
Radish and Mung Bean Sprouts
October
2004
Journal of Food Protection Volume 67 Number 10 p. 2263-2268
M. L. Bari,a Muhammad Imran Al-haq,b T. Kawasaki,a M. Nakauma,b S. Todoriki,b S.
Kawamoto,a and K. Isshikia
aFood Hygiene Laboratory, National Food Research Institute, Kannondai 2-1-12,
Tsukuba 305-8642 Japan
bRadiation and Information Technology Laboratory, National Food Research
Institute, Kannondai 2-1-12, Tsukuba 305-8642 Japan
Abstract
A study was carried out to evaluate the effectiveness of ionizing radiation in
eliminating Escherichia coli O157:H7 and Salmonella on commercial ready-to-eat
radish and mung bean sprouts and to assess the chemical and physical quality of
these sprouts. The use of ionizing radiation was investigated as a means of
reducing or totally inactivating these pathogens, if present, on the sprouts.
Treatment of mung bean and radish sprouts with a dose of 1.5 and 2.0 kGy,
respectively, significantly reduced E. coli O157:H7 and Salmonella to
nondetectable limits. The total vitamin C content was gradually reduced with the
increase in irradiation dose (P < 0.0001). However, the effect of storage
interval on the loss of vitamin C was nonsignificant for radish sprouts and
significant for mung bean sprouts (P < 0.04). The color, firmness, and overall
visual quality of the tested sprouts were acceptable when effective doses were
applied to both radish and mung bean sprouts. Therefore, ionizing radiation
could be useful in reducing the population of pathogens on sprouts and yet
retain acceptable quality parameters.
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