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Radioresistance of Salmonella Species and Listeria monocytogenes on Minimally Processed Arugula (Eruca sativa Mill.): Effect of Irradiation on Flavonoid Content and Acceptability of Irradiated Produce

Author:
Nunes, T.P., Martins, C.G., Behrens, J.H., Souza, K.L.O., Genovese, M.I., Destro, T., Landgraf, M.
Source:
Journal of agricultural and food chemistry 2008 v.56 no.4 pp. 1264-1268
ISSN:
0021-8561
Subject:
chemical composition, Salmonella, microbiological quality, flavonoids, sensory properties, minimally processed foods, food pathogens, food composition, Listeria monocytogenes, food irradiation, palatability, food safety, radiation resistance, Eruca vesicaria subsp. sativa
Abstract:
This work studied the radiation resistance of Listeria monocytogenes and Salmonella species and the effect of irradiation on leaf flavonoid content and sensory acceptability of minimally processed arugula. Immersion in ozone-treated water reduced the analyzed microorganisms by 1 log. L. monocytogenes and Salmonella were not isolated from samples. Samples of this vegetable were inoculated with a cocktail of Salmonella spp. and L. monocytogenes and exposed to γ irradiation. D10 values for Salmonella ranged from 0.16 to 0.19 kGy and for L. monocytogenes from 0.37 to 0.48 kGy. Kaempferol glycoside levels were 4 and ca. 3 times higher in samples exposed to 1 and 2 kGy, respectively, than in control samples. An increase in quercetin glycoside was also observed mainly in samples exposed to 1 kGy. In sensory evaluation, arugula had good acceptability, even after exposure to 2 and 4 kGy. These results indicate that irradiation has potential as a practical processing step to improve the safety of arugula.
Agid:
721303