Effect of electron beam irradiation on color and microbial bioburden of red paprika

The effect of irradiation with electron beams on the microbiological qualit y and color properties of red paprika was examined. The irradiation doses r anged from 0 to 12.5 kGy. The counts performed were total mesophilic aerobi c microorganisms, Enterobacteriaceae, coliforms, sulfite-reducing clostridi a, molds, and yeasts. It was concluded that molds, yeasts, and sulfite-redu cing clostridia were the most resistant species, although a 10-kGy dose of irradiation leads to optimum sanitation. Extractable color and apparent col or were analyzed to appraise the incidence of the irradiation treatments in the color properties of red paprika. Extractable color was determined acco rding to the American Spice Trade Association method, and apparent color wa s analyzed by reflectance using the CIELab color space. Data showed no sign ificant differences between the color properties of irradiated and nonirrad iated samples. Irradiation was a suitable procedure to minimize the bioburd en of red paprika with small modifications of its color properties.