We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
DETERMINAÇÃO DO VALOR D<sub>10</sub> PARA ESCHERICHIA COLI EM POLPA DE JUÇARA IRRADIADA.
- Authors
da Silva, Paula Porrelli Moreira; Groppo Ortiz, Vanessa Daniel; do Carmo, Leandro Francisco; Mei Silva, Guilherme; Walder, Julio Marcos Melges; Spoto, Marta Helena Fillet
- Abstract
The application of non-thermal treatments has shown effectiveness in inhibiting bacteria such as Escherichia coli. Its presence in processed foods is considered a useful indication of post sanitizing contamination or post process (especially in the case of pasteurization), showing hygiene practices and inadequate sanitation for food processing. Irradiation is an effective method of food preservation by reducing the number of pathogens and spoilage, without changes on sensory and nutritional food qualities. Juçara (Euterpe edulis) is a native palm of Mata Atlântica (Rain Forest), which beyond the heart of palm, produces edible fruits similar to açai, having economic interest. Nowadays, it is in extinction in the State of São Paulo (Brazil) due to the predatory extraction of your palm heart. The aim of this work was to determine the D10 value of Escherichia coli inoculated in irradiated juçara pulp (Euterpe edulis), and recommend a dose of radiation to be applied to make it safe from microbiological point of view. The D10 value was calculated from the curve of surviving bacteria in pulp of juçara after being exposed to doses of 0kGy (control); 0,5kGy; 1,0kGy; 1,5kGy and 2,0kGy. The D10 value obtained was 0, 404kGy and the dose of radiation recommended to reduce seven log cycles of E. coli was 2, 83kGy in order to ensure the safety of the product.
- Subjects
ESCHERICHIA coli; ENTEROBACTERIACEAE; EUTERPE edulis; PROKARYOTES; FOODBORNE diseases
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, Vol 22, Issue 2, p279
- ISSN
0103-4235
- Publication type
Article