Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory Analyses

• Published in: Journal of food science Vol. 67; no. 4; pp. 1495 - 1501
• Main Authors: Foley, D.M, Pickett, K, Varon, J, Lee, J, Min, D.B, Caporaso, R, Prakash, A
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.05.2002; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: bacteria; Biological and medical sciences; Citrus fruits; Food industries; Food irradiation; Food science; Fruit and vegetable industries; Fruit juices; Fundamental and applied biological sciences. Psychology; gamma irradiation; gamma radiation; irradiation; nutrient content; off flavors; orange juice; Pasteurization; pathogen control; Pathogens; Salmonella enterica; sensory qualities; Salmonella enteritidis; Microbiological testing; Organoleptic properties; Pasteurization; Listeria monocytogenes; Fruit product; Sensory analysis; Gamma irradiation; Orange juice; Fresh product; Bacteria; Soft drink; Enterobacteriaceae
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2002.tb10311.x

Recent concern about the presence of disease-causing bacteria in unpasteurized juice has highlighted the need to develop alternative means of pathogen control that preserve sensory properties and nutrient content. The objectives of this study were to determine the effects of different doses of gamma irradiation on reducing the microbial pathogens L. monocytogenes and Salmonella enterica in fresh orange juice, and to determine whether significant reduction could be achieved without compromising sensory qualities. While irradiation was effective in destroying pathogens, the development of off flavors precludes its use as an alternative processing technology.