A process to decontaminate sliced fresh cucumber (Cucumis sativus) using electron beam irradiation

The objectives of this study were to (1) determine the radiation D10-value of Salmonella Poona on sliced cucumber; (2) quantify the effect of electron-beam irradiation on the product quality attributes (texture and color) throughout storage at refrigeration temperature (4 ± 1  °C); and (3) optimize irradiation treatment to ensure proper decontamination (5D) while maintaining produce quality. The D10-value of the Salmonella Poona strain used in this study was 0.38 ± 0.03 kGy. Although the irradiated samples were softer (P < .05) than the non-irradiated controls, all irradiated samples were acceptable to the consumer panelists. In summary, irradiation treatment had no negative impact (P > .05) on the quality parameters of sliced cucumbers.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research