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Irradiation temperature influences product quality factors of frozen vegetables and radiation sensitivity of inoculated Listeria monocytogenes.

Author(s) : NIEMIRA B. A., FAN X., SOMMERS C. H.

Type of article: Article

Summary

Four frozen vegetables (broccoli, corn, lima beans, and peas) were gamma irradiated at subfreezing temperatures ranging from -5 to -20°C to determine (i) the radiation sensitivity of an inoculated outbreak strain of Listeria monocytogenes (ATCC 49594), (ii) the effect of changing irradiation conditions (i.e. temperature) on that sensitivity, and (iii) the effect of the recommended radiation dose on the texture and colour of irradiated frozen vegetables. The amounts of radiation necessary to reduce the bacterial population by 90% for L. monocytogenes differed significantly among vegetables at each irradiation temperature. At -20°C, radiation doses sufficient to achieve a 5-log10 kill caused significant softening of peas and broccoli stems but not of corn or lima beans. Lower doses of comparable antimicrobial efficacy delivered at -5°C did not cause significant changes in texture in any vegetable. Colour varied significantly among the dose-temperature combinations only for broccoli. There was no clear pattern of quality changes in response to irradiation.

Details

  • Original title: Irradiation temperature influences product quality factors of frozen vegetables and radiation sensitivity of inoculated Listeria monocytogenes.
  • Record ID : 2003-2872
  • Languages: English
  • Source: Journal of Food Protection - vol. 65 - n. 9
  • Publication date: 2002/09
  • Document available for consultation in the library of the IIR headquarters only.

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