45G-25 |
Use of ionizing radiation to improve sensory and microbial quality of fresh-cut green onion leaves |
X. FAN, B. A. Niemira, and K. B. Sokorai. Food Safety Intervention Technologies Research Unit, USDA-ARS-Eastern Regional Research Center, 600 E. Mermaid Ln., Wyndmoor, PA 19038-8598 Green onions (Allium Fistulosum L.) is widely used in oriental and Mexican foods such as salads, dips, and soups. Recent FDA surveys have found high rates of human pathogens are present in both domestically produced and imported green onions. Furthermore, several recent outbreaks of foodborne illness have been found to be associated with consumption of green onions contaminated with human pathogens or parasites. Ionizing radiation is highly effective for inactivation of foodborne pathogens and parasites in various vegetables. However, the effect of irradiation on sensory and microbiological quality of green onions is unknown. The objective of this study is to investigate the impact of ionizing radiation on sensory and microbiological quality attributes of green onions. Fresh-cut green onion leaves that received absorbed gamma radiation doses of 0, 1, 2 and 3 kGy were stored at 3 °ãC for up to 14 days. Both sensory and microbiological quality of green onions were measured periodically during storage. Although 2 and 3 kGy radiation completely eliminated microflora population, the treatments resulted in increased cellular membrane damage, loss of aroma, and deteriorated visual quality. Samples treated with 1 kGy had similar or better sensorial quality and a reduced microbial population than the controls throughout the 14 days of storage. Our results suggest that irradiation at a dose of 1 kGy can be used to enhance microbial safety of fresh-cut green onions without loss in quality attributes.
Session 45G, Fruit & Vegetable Products: Vegetables (Fresh)
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