Microbiological quality of brown rice, ready-to-eat pre-cut fresh fruits, and mixed vegetables irradiated for immuno-compromised patients
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- 作者：Chitho P. Feliciano ; 1 ; cpfeliciano@pnri.dost.ogv.ph" class="auth_mail" title="E-mail the corresponding author ; cpf_biomed@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Zenaida M. de Guzman1 ; Levelyn Mitos M. Tolentino ; Celia O. Asaad ; Maria Lucia C. Cobar ; Gina B. Abrera ; Davison T. Baldos ; Gilberto T. Diano
- 关键词：Food irradiation ; Microbiological quality ; Ready-to-eat food ; Food for immuno-compromised patients
- 刊名：Radiation Physics and Chemistry
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：130
- 期：Complete
- 页码：397-399
- 全文大小：299 K
文摘
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Microbiological quality of irradiated brown rice and RTE pre-cut fresh fruits and mixed vegetables was analyzed.
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Irradiation of brown rice at 1 kGy significantly reduced its microbial load.
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Irradiation of brown rice did not affect its over-all sensory acceptability.
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1 kGy significantly reduced the level of microbial contamination in pre-cut fresh fruits & mixed vegetables.
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We therefore recommend its serving to immuno-compromised patients.
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