Preservation of Fresh Mixed Ready-To-Eat Salad and Enhancement of Bioactive Compounds Using E-beam Irradiation

Safe disinfecting treatment is required for ready-to-eat (RTE), salads to guarantee pathogen inhibition and shelf-life extension while preserving nutritional and organoleptic properties. This study aimed to evaluate the effect of electron beam (E-beam) irradiation on naturally occurring microorganisms and bioactive compounds in RTE salad. Results showed that E-beam irradiation at a dose of 4 kGy led to Log reduction by 5, 3 and 1.5 Log ₁₀ CFU/g of total aerobic plate count, yeast and spores of Clostridium perfringens respectively, and was able to totally inactivate Staphylococcus spp. and molds. This dose contributed to extend the shelf life of commercialized RTE salad for a storage period of 15 days. Regarding bioactive compounds, E-beam irradiation at 4 kGy could preserve phenolic compounds and their antioxidant activity in RTE salad.