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Effectiveness of Ethylene Oxide and Gamma Irradiation on the Microbiological Population of Three Types of Paprika
Author(s) -
FRANCO S. LLORENTE,
GIMÉNEZ J. L.,
SÁNCHEZ F. MARTÍNEZ,
ROMOJARO F.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13866.x
Subject(s) - mesophile , aflatoxin , ethylene oxide , food science , sterilization (economics) , population , gamma irradiation , salmonella , irradiation , chemistry , sulfite , biology , bacteria , medicine , organic chemistry , genetics , physics , environmental health , economics , foreign exchange , nuclear physics , monetary economics , copolymer , foreign exchange market , polymer
The effectiveness of ethylene oxide and the gamma irradiation sterilizing treatments on the microbiological population was studied in three types of Spanish paprika, stored in a cold chamber (4°C) and at room temperature (16–36.8°C) over an experimental period of 285 days. The controlled microorganisms were: mesophilic aerobes, coliforms, sulfite reducing anaerobes, yeasts, molds, and Salmonella. The presence of aflatoxins was also studied. The results showed that both sterilizing treatments reduced the microbiological population to below the permissible levels recommended by the International Commission on Microbiological Specification for Food. Nevertheless, it was interesting that the gamma irradiation treatment was more effective.