Use of irradiation to improve the microbiological safety of minimally processed fruits and vegetables

Minimally processed fruits and vegetables are a rich source of nutrients and they have become a growing market worldwide because of the new lifestyle. However, they have been involved in food borne disease outbreaks due to the presence of bacteria such as Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes. Irradiation is a non-thermal process that can be used to improve the microbiological safety of these foods. In the present research, the most consumed Brazilian minimally processed fruits such as mango (Mangifera indica), watermelon (Citrullus vulgaris) and pineapple (Ananas comosus), and vegetables such as iceberg lettuce (Lactuca sativa L.), watercress (Nasturtium officinale) and arugula (Eruca sativa) were used. The studies were carried out in order to determine the dose necessary to ensure the safety of those foods. Possible changes in sensory attributes were also studied as well as their shelf life. The irradiation showed to be a feasible process because doses necessary to ensure good microbiological quality did not change the overall quality of the vegetables and fruits tested. In some instances, there was an increase in the shelf life of the irradiated food when compared to the non-irradiated. (author)