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Influence de la durée d'entreposage frigorifique sur l'efficacité de l'irradiation ionisante destinée à réduire la prévalence des salmonelles sur les tomates Roma tranchées.

Influence of refrigerated storage time on efficacy of irradiation to reduce Salmonella on sliced Roma tomatoes.

Auteurs : NIEMIRA B. A.

Type d'article : Article

Résumé

Salmonella contamination of tomatoes is a growing concern. Irradiation is used as a non-thermal method of inactivating pathogens on fresh and minimally processed produce. In this study, Salmonella was inoculated onto sliced tomatoes, then irradiation was applied after 0, 24, 48 or 72 hours of storage, and the efficacy of irradiation did not appear to be affected by the holding time.

Détails

  • Titre original : Influence of refrigerated storage time on efficacy of irradiation to reduce Salmonella on sliced Roma tomatoes.
  • Identifiant de la fiche : 30002674
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 74 - n. 6
  • Date d'édition : 06/2011

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