Title: Efficacy of integrated treatment of UV light and low dose gamma irradiation on Escherichia coli O157:H7 and Salmonella enterica on grape tomatoes
Authors: Mukhopadhyay S, Ukuku DO, Fan X, Juneja VK
Journal: J Food Sci
Accepted date: 2013 Apr 4
Interpretive summary: Fresh fruits and vegetables such as tomatoes are frequently consumed for their beneficial effect in human population. Unfortunately, with the increase in fresh produce consumption the number of outbreaks of foodborne illnesses also increased. Pathogens of primary concern appear to be E. coli O157:H7, Salmonella, L. monocytogenes, and Norwalk-like viruses. Many disinfectant agents and techniques have been applied to decontaminate produce; however, these single treatment methods did not meet the recommended guideline of 1.00E+05 number of pathogen colony inactivation as proposed by National Advisory Committee on Microbiological Criteria for Food. It is necessary to examine combined treatment strategy to prevent foodborne infections by these pathogens. This study was carried out to determine the effects of integrated treatment of UVC and low dose Gamma irradiation on inactivation of Escherichia coli O157:H7 and Salmonella enterica on whole Grape tomatoes. The results from this work indicate that combined low dose use of UVC light and Gamma irradiation treatment can adequately inactivate the inoculated pathogens of concern on tomato surface and can also significantly reduce the native spoilage microflora such as mold, yeast during storage. Therefore, the integrated treatment developed in this study may be used by the produce industry as an efficacious treatment strategy.
Publication date: 2013 Jul
Related projects: Integrated Approach to Process and Package Technologies