Journal of Food Science · 1998 · 64 citations · 6 references
AgricultureFood SciencePlant SciencesFood MicrobiologyFood PreservationVegetable ScienceIrradiation PreservationModified Atmosphere PackagingPackaging Of VegetablesVegetable MicrobiologyVegetable PreservationVegetable StorageFresh-cut Vegetable MicrobiologyIonizing IrradiationIrradiation EffectsMicrobial Population DynamicsModified Atmosphere Packaging MicrobiologyModified Atmosphere Storage Of VegetablesPostharvest IrradiationPreservation Of Vegetable Products
ABSTRACT Shredded carrots in modified atmosphere packaging were treated with low‐dose irradiation of 0.5 kGy in order to determine whether additional reduction of microbial population would be achieved for carrots previously treated with chlorine. Commercially prepared shredded carrots treated with irradiation had a mean microbial population of 1300 CFU/g at the expiration date (9 days after irradiation) compared with 87,000 CFU/g for nonirradiated, chlorinated controls. Oxygen content of the headspace gas and ethanol content of the carrots were not significantly affected. Irradiation appears to be a suitable technology for shredded carrots.
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