Integration of electron beam technology into fresh produce wash water line: Effect of inoculum suspension medium and water quality parameters on the radioresistance of Salmonella Typhimurium ATCC 13311

Electron beam technology may be integrated into the fresh produce wash water line, as an advanced oxidation process (AOP). However, prior to implementation, effectiveness of the technology must be assessed. Hydroxyl radical scavengers were used to quantify the role of yield of hydroxyl radicals in i...

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Veröffentlicht in:	Journal of food safety 2022-02, Vol.42 (1), p.n/a
Hauptverfasser:	Omac, Basri, Moreira, Rosana G., Castell‐Perez, Elena
Format:	Artikel
Sprache:	eng
Schlagworte:	Aqueous solutions Buffers Deionization Dissolved organic carbon Electron beams Ethanol Food irradiation Food safety Free radicals Hydrated electrons Hydrogen peroxide Hydroxyl radicals Inactivation Inoculum Microorganisms Oxidation Oxidation process Pathogens Peptones Radioresistance Salmonella Salmonella Typhimurium Sequestering Wash water Water quality
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Zusammenfassung:	Electron beam technology may be integrated into the fresh produce wash water line, as an advanced oxidation process (AOP). However, prior to implementation, effectiveness of the technology must be assessed. Hydroxyl radical scavengers were used to quantify the role of yield of hydroxyl radicals in inactivation of the selected pathogen in aqueous solution. The combined lethal effect of e‐beam treatment with aqueous hydrogen peroxide (H2O2) solution was also investigated. The radioresistance of Salmonella Typhimurium ATCC 13311 in deionized (DI) water, that is radiation D10 values, increased (p
ISSN:	0149-6085 1745-4565
DOI:	10.1111/jfs.12946