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Effectiveness of Radiation Processing for Elimination of Salmonella Typhimurium from Minimally Processed Pineapple ( Ananas comosus Merr.)
Author(s) -
Shashidhar Ravindranath,
Dhokane Varsha S.,
Hajare Sachin N.,
Sharma Arun,
Bandekar Jayant R.
Publication year - 2007
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.1750-3841.2007.00300.x
Subject(s) - ananas , salmonella , inoculation , food science , population , radiation dose , chemistry , biology , horticulture , bacteria , medicine , genetics , environmental health , nuclear medicine
The microbiological quality of market samples of minimally processed (MP) pineapple was examined. The effectiveness of radiation treatment in eliminating Salmonella Typhimurium from laboratory inoculated ready‐to‐eat pineapple slices was also studied. Microbiological quality of minimally processed pineapple samples from Mumbai market was poor; 8.8% of the samples were positive for Salmonella. D 10 (the radiation dose required to reduce bacterial population by 90%) value for S. Typhimurium inoculated in pineapple was 0.242 kGy. Inoculated pack studies in minimally processed pineapple showed that the treatment with a 2‐kGy dose of gamma radiation could eliminate 5 log CFU/g of S. Typhimurium. The pathogen was not detected from radiation‐processed samples up to 12 d during storage at 4 and 10 °C. The processing of market samples with 1 and 2 kGy was effective in improving the microbiological quality of these products.