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Development of microbiologically safe mung bean sprouts using combination treatment of sodium hypochlorite and gamma radiation

Summary

Specific group of people, with impaired immune system, are recommended to consume pathogen‐free foods. In this study, microbiologically safe ready‐to‐eat (RTE) mung bean sprouts were developed using combination treatment (CT) with 200 ppm sodium hypochlorite and 12 kGy dose of gamma radiation. Microbiological analysis of combination‐treated sprout samples showed complete elimination (<10 CFU g−1 of sprouts) of microbial load in these samples, even during storage at 4 °C up to 12 days. Combination treatment and storage period did not have any significant effect on the sensory qualities of RTE mung bean sprouts. However, reduction in the firmness and vitamin C content of combination‐treated sprout samples, similar to other food processing methods, was observed. These results suggest that CT is effective in sterilisation of mung bean sprouts. These sprouts can be included in the diets of special target groups and thereby improve in their quality of life.

Method for preparation of sterile mung bean sprouts for immunocompromised people using combination treatment of sodium hypochlorite and gamma radiation. This treatment does not have any adverse effect on nutritional and sensory qualities.

Authors:   Vandan Nagar, Lipika Pansare Godambe, Ravindranath Shashidhar
Journal:   International Journal of Food Science & Technology
Year:   2015
Pages:   n/a
DOI:   10.1111/ijfs.13020
Publication date:   24-Dec-2015
Facts, background information, dossiers
  • microbiological analysis
  • food
  • Elimination
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