Effectiveness of ethylene oxide and gamma irradiation on the microbiological population of three types of paprika

Journal Article · · J. Food Sci.; (United States)

DOI:https://doi.org/10.1111/j.1365-2621.1986.tb13866.x· OSTI ID:6914734

Franco, S L; Gimenez, J L; Sanchez, F M; Romojaro, F

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/sup 0/C) and at room temperature (16-38.8/sup 0/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.

• Research Organization: Centro de Edafologia y Biologia Aplicada del Segura, Murcia, Spain
• OSTI ID: 6914734
• Journal Information: J. Food Sci.; (United States), Vol. 51:6
• Country of Publication: United States
• Language: English

Related Subjects

63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
BACTERIA
CONTROL
FUMIGANTS
BIOLOGICAL EFFECTS
FUNGI
SPICES
RADICIDATION
YEASTS
EFFICIENCY
MAXIMUM PERMISSIBLE LEVEL
IRRADIATION
MICROORGANISMS
PASTEURIZATION
PESTICIDES
PLANTS
SAFETY STANDARDS
STANDARDS
560130* - Radiation Effects on Microorganisms