Effect of irradiation on Salmonella survival and quality of 2 varieties of whole green onions.

@article{Murugesan2011EffectOI,
  title={Effect of irradiation on Salmonella survival and quality of 2 varieties of whole green onions.},
  author={Latha Karthigaa Murugesan and Donna M. Williams-Hill and Anuradha Prakash},
  journal={Journal of food science},
  year={2011},
  volume={76 6},
  pages={
          M439-44
        }
}
Two varieties of green onions, Banner and Baja Verde, were inoculated with a cocktail of 3 Salmonella strains using dip and spot inoculation and irradiated at 0, 0.3, 0.6, 0.9, and 1.2 kGy using electron beam. Salmonella survivors were enumerated using a XLD underlay/TSAYE overlay plating method. The D values were in the range of 0.26 to 0.32 kGy depending on variety but not on the method of inoculation. This indicated that a 5-log reduction of Salmonella can be achieved at a dose of 1.6 kGy… CONTINUE READING
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