Reduction of Salmonella enterica serotype Poona and background microbiota on fresh-cut cantaloupe by electron beam irradiation.

The efficacy of electron beam (e-beam) irradiation processing to reduce Salmonella enterica serotype Poona on surfaces of fresh-cut cantaloupe, and the impact of e-beam irradiation processing on the numbers of indigenous microorganisms were determined. Additionally, the D10-value for S. Poona reduction on the cut cantaloupe was also determined. Fresh-cut cantaloupe pieces, inoculated with S. Poona to 7.8 log10 CFU/g, were exposed to 0.0, 0.7, or 1.5 kGy. Surviving S. Poona, lactic acid bacteria (LAB), and fungi (yeasts, molds) were periodically enumerated on appropriate media over 21 days of storage at 5 °C. Cantaloupe surface pH was measured for irradiated cantaloupe across the 21 day storage period. To determine the D10-value of S. Poona, cantaloupe discs were inoculated and exposed to increasing radiation dosages between 0 and 1.06 kGy; surviving pathogen cells were selectively enumerated. S. Poona was significantly reduced by irradiation; immediate reductions following exposure to 0.7 and 1.5 kGy were 1.1 and 3.6 log10 CFU/g, respectively. After 21 days, S. Poona numbers were between 4.0 and 5.0 log10 CFU/g less than untreated samples at zero-time. Yeasts were not reduced significantly (p ≥ 0.05) by e-beam irradiation and grew slowly but steadily during storage. Counts of LAB and molds were initially reduced with 1.5 kGy (p<0.05) but then LAB recovered grew to high numbers, whereas molds slowly declined for irradiated and control samples. Cantaloupe pH declined during storage, with the greatest decrease in untreated control cantaloupe (p<0.05). The D10-value for S. Poona was determined to be 0.211 kGy, and this difference from the reductions observed in the cut cantaloupe studies may be due to the more precise dose distribution obtained in the thin and flat cantaloupe pieces used for the D10-value experiments. The effect of e-beam irradiation at the same doses used in this study was determined in previous studies to have no negative effect in the quality of the cut cantaloupe. Therefore, incorporation of low dosage ionizing irradiation and consistent application of irradiation processing can significantly improve the microbiological safety of fresh-cut cantaloupe.

Development of a novel device for applying uniform doses of electron beam irradiation on carcasses.

The Maxim's Electron Scatter Chamber (Maxim Chamber) was developed to obtain uniform dose distribution when applying electron beam (e-beam) irradiation to materials of irregular surface. This was achieved by placing a stainless steel mesh surrounding a cylindrical area where the target sample was placed. Upon contact with the mesh, electrons scatter and are directed onto the target from multiple angles, eliminating the e-beam linearity and resulting in a uniform dose distribution over the target surface. The effect of irradiation in the Maxim Chamber on dose distribution and pathogen reduction was tested on rabbit carcasses to simulate other larger carcasses. The dose uniformity ratio (DUR) on the rabbit carcasses was 1.8, indicating an acceptable dose distribution. On inoculated carcasses, this treatment reduced Escherichia coli O157:H7 by >5 log cycles. These results indicate that carcass irradiation using e-beam is feasible using the Maxim's electron scattering chamber. Appropriate adjustments will be further needed for commercial application on beef and other animal carcasses.

Shelf life and sensory characteristics of baby spinach subjected to electron beam irradiation.

The use of ionizing radiation for the control of foodborne pathogens and extending the shelf life of fresh iceberg lettuce and fresh spinach has recently been approved by the U.S. Food and Drug Administration. The efficacy of electron beam irradiation for controlling foodborne pathogens has been reported. For this experiment, the effectiveness of electron beam irradiation on the microbiological and sensory characteristics of fresh spinach was studied. Total aerobic plate counts were reduced by 2.6 and 3.2 log CFU/g at 0.7 and 1.4 kGy, respectively. Lactic acid bacteria were reduced at both doses of e-beam but grew slowly over the 35 d of the experiment. Yeasts and molds were not reduced in samples exposed to 0.7 kGy whereas 1.4 kGy significantly reduced microbial counts. Gas compositions (O(2) and CO(2)) were significantly different than controls. Oxygen levels inside the spinach sample bags decreased over time; however, O(2) levels did not drop below 1% that can induce anaerobic fermentation. CO(2) levels for all treatments increased through day 4; yet 7 d after irradiation, CO(2) level differences were not significant in both control and irradiated samples. Irradiation dose did not affect the basic tastes, aromatics, or mouth feels of fresh spinach, however; hardness attributes decreased as irradiated dose increased and slimy attributes of fresh spinach were higher in control samples compared to irradiated samples.

Reduction of Escherichia coli O157:H7 and Salmonella on baby spinach, using electron beam radiation.

The effect of low-dose electron beam (e-beam) radiation on the reduction of Escherichia coli O157:H7 and Salmonella in spinach was studied. Fresh baby spinach (Spinacia oleracea) was inoculated with a bacterial cocktail containing multiple strains of rifampin-resistant E. coli O157:H7 and rifampin-resistant Salmonella. Inoculated samples were exposed to e-beam radiation from a linear accelerator and tested for counts of both E. coli O157:H7 and Salmonella. Irradiated spinach was also stored for 8 days at 4 degrees C, and counts were made at 2-day intervals to determine if there was any effect of radiation on the survival trend of both pathogens. When no pathogens were detected on plates, additional enrichment plating was conducted to verify total destruction. Respiration rates were measured on spinach samples exposed to e-beam radiation. Each dose of e-beam radiation significantly reduced the numbers of E. coli O157:H7 and Salmonella from initial levels of 7 log CFU/g. Treatment by e-beam radiation at a dose of 0.40 kGy resulted in a reduction in populations of E. coli O157:H7 and Salmonella of 3.7 and 3.4 log cycles, respectively. At 0.70 kGy, both pathogens were reduced by 4 log. All doses above 1.07 kGy showed reductions greater than 6 log and decreased to undetectable levels when stored for 8 days. The respiration rate of spinach showed no changes after irradiation up to 2.1 kGy. These results suggest that low-dose e-beam radiation may be a viable tool for reducing microbial populations or eliminating E. coli O157:H7 and Salmonella from spinach without product damage.

Electron beam radiation of dried fruits and nuts to reduce yeast and mold bioburden.

Dried fruits and nuts make up a significant portion of the commodities traded globally, and the presence of yeasts and molds on dried fruits and nuts can be a public health risk because of the potential for exposure to toxigenic fungi. Since current postharvest treatment technologies are rather limited for dried fruits and nuts, electron beam (E-beam) radiation experiments were performed to determine the doses required to reduce the yeast and mold bioburden of raisins, walnuts, and dates. The indigenous yeast and mold bioburden on a select number of commodities sold at retail ranged from 10(2) to 10(3) CFU/g. E-beam inactivation kinetics based on the linear model suggest that the decimal reduction dose required to eliminate 90% of the microbial population (D10-value) of these indigenous fungal populations ranges from 1.09 to 1.59 kGy. Some samples, however, exhibited inactivation kinetics that were better modeled by a quadratic model. The results indicate that different commodities can contain molds and yeasts of varying resistance to ionizing radiation. It is thus essential for the dried fruit and nut industry to determine empirically the minimum E-beam dose that is capable of reducing or eliminating the bioburden of yeasts and molds in their specific commodities.

Improving the microbiological quality and safety of fresh-cut tomatoes by low-dose electron beam irradiation.

The effect of electron beam irradiation on microbiological quality and safety of fresh-cut tomatoes was studied. Fresh tomatoes were obtained from a local supplier and then cut into cubes that were separated from the stem scars. Both cubes and stem scars were inoculated with a rifampin-resistant strain of either Salmonella Montevideo or Salmonella Agona, separated into treatment groups, and treated by electron beam irradiation at 0.0 (control), 0.7, or 0.95 kGy. The effect of electron beam irradiation on Salmonella, lactic acid bacteria, yeast, and mold counts and pH of tomato cubes and stem scars was determined over a 15-day storage period at 4 degrees C. Results indicated that although irradiation treatment significantly reduced most microbial populations on tomato samples, there were no differences in the reduction of microbial populations between treatments of 0.7 and 0.95 kGy. Irradiation at either dose resulted in a significant reduction in Salmonella when compared with the control (P < 0.05). Lactic acid bacteria, yeasts, and molds were more resistant to irradiation than were Salmonella. No differences were detected between the two Salmonella serotypes in response to irradiation treatment. These results indicate that irradiation at doses of at least 0.7 kGy can be used for pathogen reduction in fresh-cut tomatoes. If the use of doses greater than 1 kGy were approved, this technology might be very effective for use in fresh-cut tomatoes to eliminate significant populations of pathogens and to ensure the microbial quality of the product.

Electron beam irradiation as protection against the environmental release of recombinant molecules for biomaterials applications.

In biomaterials applications there exists a need to protect against the environmental release of recombinant microorganisms and transmissible genetic material and to prevent the recovery of proprietary genetic information. Irradiation technologies have long been used to eliminate microorganisms associated with spoilage and contamination and recent studies have demonstrated that moderate doses of irradiation may be used to sterilize medically important proteins without causing adverse effects in their desirable biological properties. Recombinant Escherichia coli cells expressing organophosphate hydrolase (OPH, E.C. 3.1.8.1), an important enzyme for the detection and decontamination of neurotoxic pesticides and chemical warfare agents, were subjected to electron beam irradiation to gauge its effect on enzymatic activity, cell viability and DNA recoverability. Bacterial samples were irradiated at 2, 20 and 200 kGy using a 10 MeV electron source. Irradiation levels of 2 to 20 kGy were sufficient to eliminate viable cells without affecting OPH enzymatic activity. Biologically active DNA was recovered via PCR from all samples through the 20 kGy irradiation level. While DNA was not recovered from samples at the 200 kGy exposure level, protein activity was reduced by 19 to 78%, depending on the method of cell preparation. These results demonstrate that irradiation can be effective in preventing the release of recombinant organisms intended for use in biomaterials applications without eliminating enzymatic activity and suggests that further research may indicate specific conditions whereby DNA recovery can be eliminated while retaining sufficient enzymatic activity for targeted biomaterials applications.