Microencapsulated antimicrobial compounds as a means to enhance electron beam irradiation treatment for inactivation of pathogens on fresh spinach leaves.

@article{Gomes2011MicroencapsulatedAC,
  title={Microencapsulated antimicrobial compounds as a means to enhance electron beam irradiation treatment for inactivation of pathogens on fresh spinach leaves.},
  author={Carmen L Gomes and Rosana G. Moreira and Elena Castell-Perez},
  journal={Journal of food science},
  year={2011},
  volume={76 6},
  pages={E479-88}
}
UNLABELLED Recent outbreaks associated to the consumption of raw or minimally processed vegetable products that have resulted in several illnesses and a few deaths call for urgent actions aimed at improving the safety of those products. Electron beam irradiation can extend shelf-life and assure safety of fresh produce. However, undesirable effects on the organoleptic quality at doses required to achieve pathogen inactivation limit irradiation. Ways to increase pathogen radiation sensitivity… CONTINUE READING

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