Application of microbiological method direct epifluorescence filter techique/aerobic plate count agar in the identification of irradiated herbs and spices
| Autor: | Roberta Cavallina, Maria Cristina Mosconi, Maria Teresa Di Schiavi, Maria Concetta Campagna, Marina Foti, Giuseppina Mattiolo |
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| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
Irradiated food
Colony-forming unit lcsh:TP368-456 DEFT/APC Herbs Hygienic quality Plate count agar Article Microbiology chemistry.chemical_compound lcsh:Food processing and manufacture Plate count EN 13783:2001 chemistry Filter technique DEFT/APC Irradiated food Herbs Spices EN 13783:2001 Screening method Food irradiation Irradiation Food science Spices Food Science |
| Zdroj: | Italian Journal of Food Safety, Vol 3, Iss 3 (2014) Italian Journal of Food Safety |
| ISSN: | 2239-7132 |
| Popis: | Irradiation is a preservation technology used to improve the safety and hygienic quality of food. Aim of this study was to assess the applicability and validity of the microbiological screening method direct epifluorescence filter technique (DEFT)/aerobic plate count (APC) (EN 13783:2001) for the identification of irradiated herbs and spices. Tests on non-irradiated and irradiated samples of dried herbs and spices were performed. The method was based on the comparison of APC and count obtained using DEFT. In accordance with the standard reference, this method is not applicable to samples with APC3 colony forming units (CFU)/g and this is its main limit. The results obtained in our laboratories showed that in 50% of cases of non-irradiated samples and in 96% of the samples treated with ionising radiation, the method was not applicable due to a value of CFU/g3. |
| Databáze: | OpenAIRE |
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