Use of irradiation to ensure the hygienic quality of fresh, pre-cut fruits and vegetables and other minimally processed food of plant origin

Use of irradiation to ensure the hygienic quality of fresh, pre-cut fruits and vegetables and other minimally processed food of plant origin

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This publication includes the results of a Coordinated Research Project covering data on the effects of ionizing radiation as a preservation method in more than 40 different types of produce.s and against more than 12 pathogenic bacteria. Irradiation proved to be an excellent process to improve the hygienic conditions and safety of fresh, pre-cut fruits and vegetables and other minimally processed food of plant origin. The doses applied for these purposes also extended the shelf-life of most of the produce studied.Microbiological counts were statistically analysed by Microsoft Office Excel 97. Sprouts were ... Yeast and mold count: surface spreading on Rose-bengal Chloramphenicol Agar (MERCK 1 .00467), incubation at 25AdC for 3-5 days. Salmonella:anbsp;...


Title:Use of irradiation to ensure the hygienic quality of fresh, pre-cut fruits and vegetables and other minimally processed food of plant origin
Author: International Atomic Energy Agency, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture
Publisher:Intl Atomic Energy Agency - 2006
ISBN-13:

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