Food Science Commons^™

Assessing The Effect Of Product Variability On The Management Of The Quality Of Mushrooms (Agaricus Bisporus), Catherine Barry-Ryan, Jesus Maria Frias, Leixuri Aguirre, Helen Grogan

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To study the shelf-life of mushrooms, over 25 batches were subjected to three storage temperatures (T) (5, 15 and 25 ◦ C) and three storage relative humidity (RH) levels (70, 80 and 90%). The effect of T and the RH on the kinetics of quality attributes of the batches was studied by measuring water activity, turgor, colour (L, a* and b* in the Hunter Scale) and weight loss of three different tissues (cap, gills and stipe) of the mushroom. Linear mixed effect models, comprising polynomial models to describe quality kinetics and allowing for batch-to-batch and inside-batch nested variabilitystructure, were built. …

The Anti-Microbial Efficacy Of Plant Essential Oil Combinations And Interactions With Food Ingredients, Jorge Gutierrez, Catherine Barry-Ryan, Paula Bourke

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The objective of this study was to evaluate the efficacy of plant essential oils (EOs) in combination and to investigate the effect of food ingredients on their efficacy. The EOs assessed in combination included basil, lemon balm, marjoram, oregano, rosemary, sage and thyme. Combinations of EOs were initially screened against Bacillus cereus, Escherichia coli, Listeria monocytogenes and Pseudomonas aeruginosa using the spot-on-agar test. The influence of varying concentrations of EO combinations on efficacy was also monitored using E. coli. These preliminary studies showed promising results for oregano in combination with basil, thyme or marjoram. The checkerboard method was then used …

Recent Applications Of Chemical Imaging To Pharmaceutical Process Monitoring And Quality Control, A. A. Gowen, Colm O'Donnell, Patrick J. Cullen, S. Bell

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Chemical Imaging (CI) is an emerging platform technology that integrates conventional imaging and spectroscopy to attain both spatial and spectral information from an object. Vibrational spectroscopic methods, such as Near Infrared (NIR) and Raman spectroscopy, combined with imaging are particularly useful for analysis of biological/pharmaceutical forms. The rapid, non-destructive and non-invasive features of CI mark its potential suitability as a process analytical tool for the pharmaceutical industry, for both process monitoring and quality control in the many stages of drug production. This paper provides an overview of CI principles, instrumentation and analysis. Recent applications of Raman and NIR-CI to pharmaceutical …

Use Of Neutral Electrolysed Water (Ew) For Quality Maintenance And Shelf-Life Extension Of Minimally Processed Lettuce, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan, Jesus Maria Frias, Gary Henehan, José Barat

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Experiments were conducted to determine the effectiveness of different treatments based on the use of neutral electrolysed water (EW) on fresh-cut lettuce. EW was diluted to obtain different free chlorine concentrations (120, 60 and 12 ppm) and compared with standard washing treatment of 120 ppm chlorine solution. Shelf-life quality and safety markers were studied at the beginning and at the end of the 7-day storage at 4 ºC. The use of EW decreased the respiration rate of the samples which might be related with the observed reduction in microbial spoilage. The use of EW also increased the activity of a …

Antioxidant Activity Of Spice Extracts And Phenolics In Comparison To Synthetic Antioxidants, M. Hossain, N. Brunton, Catherine Barry-Ryan, Ana Belen Martin-Diana, M. Wilkinson

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The antioxidant capacity of 30 spices used frequently in ready meals and a selection of key compounds from spices were investigated in the current study using ferric reducing antioxidant properties (FRAP), 2,2'-azinobis(3-ethylebenzothiaziline-6-sulfonate) (ABTS) and microsomal lipid peroxidation (MLP) assays. Antioxidant capacities of the spice extracts were compared to 5 popular synthetic antioxidants [buylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylated hydroquinone (TBHQ), propyl gallate (PG) and octyl gallate (OG)]. Results showed that clove extracts had the highest antioxidant capacity as measured by FRAP, ABTS and MLP assays. Extracts from garlic powder were the lowest ranked of all the spices examined. Synthetic …

Antibiotic Resistance In Foodborne Pathogens- A Cause For Concern?, Ciara Walsh, Seamus Fanning

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The widespread use of antibiotics in food animal production systems has resulted in the emergence of antibiotic resistant zoonotic bacteria that can be transmitted to humans through the food chain. Infection with antibiotic resistant bacteria negatively impacts on public health, due to an increased incidence of treatment failure and severity of disease. Development of resistant bacteria in food animals can result from chromosomal mutations but is more commonly associated with the horizontal transfer of resistance determinants borne on mobile genetic elements. Food may represent a dynamic environment for the continuing transfer of antibiotic resistance determinants between bacteria. Current food preservation …

Transfer Of Ampicillin Resistance From S. Typhimurium Dt104 To E. Coli K12 In Food, Ciara Walsh, Geraldine Duffy, R. O'Mahoney, D. A. Mcdowell, Seamus Fanning

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Aims:  To investigate the transfer of antibiotic resistance from a donor Salmonella Typhimurium DT104 strain to a recipient Escherichia coli K12 strain.

Methods and Results:  Mating experiments were conducted in broth, milk and ground meat (beef) at incubation temperatures of 4, 15, 25 and 37°C for 18 and 36 h. Ampicillin-resistance transfer was observed at similar frequencies in all transfer media at 25 and 37°C (10⁻⁴ to 10⁻⁵ log₁₀ CFU ml g⁻¹, transconjugants per recipient) for 18 h. At 15°C, transfer was observed in ground meat in the recipient strain (10⁻⁶, log_{10 …}

Optimisation Of Steamer Jet-Injection To Extend The Shelf Life Of Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan, Gary Henehan, J. Barat, Jesus Maria Frias

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Optimisation of short time blanching (steaming) was investigated using response surface methodology by analysing quality and microbial and nutritional markers over the shelflife of packaged fresh-cut lettuce. Steamer treatment time (5–10 s) and storage (1–10 days) were used as independent factors in order to optimise the process. Longer treatments (>10 s) were not feasible because of extensive damage caused to lettuce tissue. Significantly (p < 0.05) higher values of luminosity (L*), greenness (−a*) and sensory panel scores (fresh appearance, general acceptability and absence of browning) were obtained with samples treated for longer times with the steamer. Activity of browning-related enzymes present in photosynthetic tissue decreased in all the cases, however, longer treatment time (7.5–10 s) was needed with vascular tissues to reduce to similar activity values. These differences could be explained by the variation in tissue thickness. The longest steam treatment (10 s) reduced and maintained significantly (p < 0.05) lower mesophilic load than shorter treatments (5–8.5 s). However, significant (p < 0.05) decreases in vitamin C and carotenoids were observed in samples treated with longer treatments. Steamer treatment of 10 s could be considered the optimum time for maintaining the shelflife (mainly texture and browning) of fresh-cut lettuce for 7–10 days in optimum conditions.

Relevance For Food Safety Of Applications Of Nanotechnology In The Food And Feed Industry, Iona Pratt, Catherine Adley, Gordon Chambers, Wayne Anderson

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The application of nanotechnology in the food and feed industry offers many potential benefits for both consumers and manufacturers.The ultrafine dimensions of nanoparticles, and consequently their very large surface area, enable them to function more effectively than conventional macro-scale structures in many applications. Nanotechnology is however a relatively new area of science and the benefits and risks associated with its use in the food and feed industry are not fully understood at this time.This brings with it new challenges in ensuring the safety of food and feed that has been produced with the aid of nanotechnology. This report provides an …

Extending And Measuring The Quality Of Fresh-Cut Fruit And Vegetables: A Review, Catherine Barry-Ryan, Ana Belen Martin-Diana, Daniel Rico, J. Barat

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The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and carrot due to their use in prepared salads. Chlorine solutions have been widely used to sanitise fruit and vegetables in the fresh-cut industry. However, the association of chlorine with the possible formation of carcinogenic chlorinated compounds in water has called into question the use of chlorine in food processing. There is a real need to find alternatives for preservation of fresh-cut fruit and vegetables in order to improve the efficacy of washing treatments. …

Development And Assessment Of A Rapid Method To Detect Escherichia Coli O26, O111 And O157 In Retail Minced Beef., Mary Murphy, Anne Carroll, Paul Whyte, Micheál O'Mahoney, Wayne Anderson, Eleanor Mcnamara, Seamus Fanning, Ciara Walsh

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A molecular-based detection method was developed to detect Escherichia coli O26, O111 and O157 in minced (ground) beef samples. This method consists of an initial overnight enrichment in modified tryptone soya broth (mTSB) and novobiocin prior to DNA extraction and subsequent serogrouping using a triplex PCR. This method has a low limit of detection and results are available within 24 hours of receipt of samples. Once optimized, this rapid method was utilized to determine the prevalence of these E. coli serogroups in six hundred minced beef samples all of which were previously examined by immunomagnetic separation (IMS) and selective plating …

Calcium For Extending The Shelf Life Of Fresh Whole And Minimally Processed Fruits And Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, J. Barat, Gary Henehan

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The preservation of quality of fresh products is relevant for the industry due to its economic impact. This paper presents a comprehensive review of the use of different sources of calcium to preserve fresh fruits and vegetables in order to extend the shelf life and enhance the nutritional value. Emphasis is on discussing about the best sources of calcium, concentration, temperature and method of application, suitability of the commodities; and some hints for the cost/benefit analysis are presented.

Characteristics Of Cooked Chickpeas And Soybeans During Combined Microwave–Convective Hot Air Drying, Aoife Gowen, Nissreen Abu-Ghannam, Jesus Maria Frias, Jorge Oliveira

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Moisture content, shrinkage, water activity (Aw), color and texture of cooked chickpeas and soybeans during convective, microwave and combined microwave–convective drying were studied. Combined drying was significantly (P < 0.05) faster than either convective or microwave drying, and resulted in less shrinkage of the dehydrated product. Rapid burning occurred when samples were dried below a Aw of 0.27 ± 0.07 for chickpeas (P < 0.05), and 0.13 ± 0.04 for soybeans (P < 0.05). Both chickpeas and soybeans displayed a transitional behavior in texture when dried to a Aw below 0.40 ± 0.10 (P < 0.05) for chickpeas, and below 0.63 ± 0.15 (P < 0.05) for soybeans, when samples became brittle. Shelf stable dehydrated chickpea and soybean products with low water activity (Aw = 0.35) and good visual quality could be obtained within 14 min of combination drying.

Simultaneous Modelling Of The Thermal Degradationa Kinetics Of Pectin, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan, Gary Henehan, Jesus Maria Frias

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The thermal degradation kinetics of pectin methylesterase (PME) from carrot and lettuce were studied. Fresh extracts were exposed to temperatures from 55 to 70 °C until the enzyme was inactivated. A model based on the presence of two forms of the enzyme, one active and one non-active, is proposed. The natural variability of the PME activity was taken into the model in the form of normally distributed random effects. The common model parameters obtained (cleavage constant (0.0395±0.0062 s⁻¹), degradation constant (0.556±0.112 s⁻¹), cleavage energy of activation (469±23 kJ mol⁻¹) and degradation energy of activation …

Enterobacter Sakazakii: An Emerging Microbe With Implications For Infant Health, N. R. Mullane, B. Healy, Ciara Walsh, C. Iversen, P. Whyte, P. G. Wall, T. Quinn, Seamus Fanning

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Enterobacter sakazakii (E. sakazakii) is an opportunistic pathogen and the aetiological agent in rare but life-threatening cases of meningitis, necrotizing enterocolitis, and sepsis in infants. Among infants, those at greatest risk are neonates (<28 >days), particularly those born prematurely or of low birth weight (g). Consumption of contaminated powdered infant formula (PIF) has been epidemiologically linked with cases of infection. Contamination can occur during the manufacturing process or during postmanufacture reconstitution of formula. Development of rapid, sensitive and specific detection methods will facilitate manufacturers efforts to reduce the occurrence of E. sakazakii in the final powdered product. Furthermore, since PIF …

Efficacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Gary Henehan, J. Barat

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Short-time steam processing was used as an alternative to chlorine (100 mg L⁻¹) in sanitising fresh-cut lettuce. Quality (pH, water content, colour, potential browning, browning-related enzymes and texture), safety (mesophilic counts) and antioxidant markers (ascorbic and carotenoids) were monitored in lettuce stored for 10 days at 4 °C. The steam treatment produced a shocking effect on lettuce metabolism, showing a significant (p < 0.05) reduction in respiration (from day 3 to 7) and a partial inactivation of browning-related enzymes. Both effects were reflected in a significant reduction of browning. From a safety point of view, steam treatment kept the mesophilic load as low as chlorine treatment, and significantly lowers than the water control. However, antioxidant content, especially ascorbic acid but also carotenoids in a lower degree, showed a reduction compared with chlorine-treated samples. Despite the lower visual browning in steam-treated samples, the sensory panel scored similar values of acceptability and fresh appearance for both samples similarity.

Ef Fi Cacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Jesus Maria Frias, J. Barat, Gary Henehan, Catherine Barry-Ryan

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The use of calcium lactate solutions has been shown to be a healthy alternative to chlorine washing in order to maintain the shelf-life of fresh-cut products. The aim of this research was to analyse the effects of calcium lactate (15 g L⁻¹) treatment at 25 °C and 50 °C (heat-shock) on the textural properties of sliced carrots and to compare those with the chlorine treatment (120 mg L⁻¹) widely used in industry. Several direct and indirect markers of textural changes in carrots during storage were used: Instron textural analysis, Cryo-SEM and optical microscopic, sensory analysis, pectin …

Effect Of Ozone And Calcium Lactate Treaments On Browning And Textured Properties Of Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Gary Henehan, Jesus Maria Frias, Catherine Barry-Ryan

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The effects of three treatments, 1 mg L⁻¹ ozone at 18–20 °C, 15 g L⁻¹ calcium lactate (CLac) at 50 °C and a combination thereof, were compared on fresh-cut lettuce over 10 days of refrigerated storage. Respiration rate, browning and texture were examined as main quality indicators. The use of ozone produced a significantly (P < 0.05) higher oxygen decline than the use of CLac (from day 3 to day 10). At the end of storage, CLac (alone or combined with ozone) samples had higher oxygen content (∼9%) than ozone samples (∼6%). Enzymatic activity decreased significantly (P < 0.05) in ozone samples. Polyphenol oxidase activity in fresh-cut lettuce treated with ozone (alone or combined with CLac) showed lower values on day 1 (−1) and at the end of storage (g⁻¹) than CLac samples (4000–4800 units g⁻¹). Ozone also reduced peroxidase activity to ∼300 units g⁻¹ after treatment. Finally, pectin methylesterase activity was also reduced with ozone, showing a negative effect on textural properties. Data suggested that …

Antimicrobial Resistance In Non-Typhoidal Salmonella From Food Sources Colombia: Evidence For An Unusual Plasmid Located Class 1 Integron In Serotypes Typhimurium And Anatum, Ciara Walsh, Rebecca O'Mahoney, Teresa Quinn, Denise Drudy, Paul Whyte, Salim Matar, Seamus Fanning

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Seventy-two isolates representing 18 serotypes recovered from various food samples collected in Colombia were tested for antimicrobial susceptibilities. The collection was further characterized for extended-spectrum cephalosporin, aminoglycoside, and tetracycline resistance markers. Multidrug resistant (MDR) isolates were further investigated for class 1 integrons and were evaluated for the presence of conjugative plasmids along with a determination of the incompatibility group by polymerase chain reaction (PCR). Antibiogram analysis showed that the incidence rate of ceftiofur resistance was moderately high (15%). A similar level of resistance to neomycin and oxytetracycline (11% and 10%, respectively) was also observed. There was a high prevalence of …

Antimicrobial Resistance In Irish Isolates Of Verocytotoxigenic Escherichia Coli (E. Coli)-Vtec., Ciara Walsh, Geraldine Duffy, R. O'Mahoney, I. S. Blair, D. A. Mcdowell

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This study compared the antimicrobial resistance profiles of Escherichia coli O157:H7 isolates (n = 257) recovered from bovine hides, minced beef and human clinical samples in Ireland, to those profiles of a range of Irish non-O157 E. coli (O111 and O26) isolates (n=31) from a variety of clinical and veterinary sources. Four multi-drug resistant (MDR) E. coli O157:H7 food isolates were identified, with resistance to 10 (1 isolate), 6 (1 isolate) and 4 (2 isolates) antimicrobial agents respectively. Two of these isolates (resistant to 7 and 4 antimicrobial classes) were characterised further by molecular methods and found to contain class …

Whey Permeate As A Bio-Preservative For Shelf Life Maintenance Of Fresh-Cut Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan

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Whey permeate at different concentrations (0.5%, 1.5% and 3%) was used as natural sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments were compared with a chlorine 120 ppm widely used in the industry. Microbiological, quality (colour changes, browning-related enzymes, headspace gas composition, textural changes and sensory analysis) and nutritional (ascorbic acid and carotenoids) markers were monitored over 10 days in fresh-cut lettuce and carrot packages stored at 4 °C. Whey permeate at 3% resulted in equivalent or better microbial load reduction than chlorine. Although lower concentration of whey permeate produced minor initial reduction, microbial counts …

Survival Of Antibiotic Resistant And Antibiotic Sensitive Strains Of E. Coli O157 And E. Coli O26 In Food Matrices., Ciara Walsh, Geraldine Duffy, I. S. Blair, D. A. Mcdowell

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Escherichia coli O157:H7 or E. coli O26, which were AS (antibiotic sensitive), AR (laboratory created antibiotic resistant mutants), or naturally MAR (multi-antibiotic resistant), were inoculated into laboratory media, yoghurt or orange juice and their growth/survival monitored during enrichment at 37 °C or storage at 4 °C. The strains were also inoculated into minced beef and their thermal inactivation (D-values) examined at 55 °C, with and without a prior heat shock at 48 °C. The growth kinetics (lag phases, growth rates) of the VTEC (verocytotoxigenic E. coli), incubated over 24 h at 37 °C in laboratory media, were …

Effect Of Calcium Lactate And Heat-Shock On Texture In Fresh-Cut Lettuce During Storage, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Gary Henehan, Jemina Mulcahy, J. Barat, Catherine Barry-Ryan

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Textural and microstructural changes in fresh-cut lettuce were analysed over 12 days storage. The vegetable was treated with 120 ppm chlorine and with 15 g/L calcium lactate at room temperature (18–20 °C) and at 50 °C (heat-shock). Texturometer analysis showed that samples washed with calcium lactate had significantly (p > 0.05) higher crispness values than samples washed with chlorine. However the use of 50 °C treatment (heat-shock) gave better textural properties at the end of storage and significantly retarded the softening process, being in agreement with the sensorial results. Cryo-SEM micrographs showed a loss of turgor (shrinkage) of the tissue cells …

Effect Of Calcium Lactate On Quality, Safety And Nutritional Senescence Parameters Of Minimally Processed Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan

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Calcium lactate maintained quality senescence indicators, as well as chlorine in Iceberg lettuce, and enhanced nutritional values during storage in sliced carrots better than chlorine. Colour and texture objective measurements did not show differences between treatments for Iceberg lettuce; however there were differences in colour in sliced carrots, showing greater change in colour values in samples treated with chlorine. Calcium lactate washing treatments prevented the bleaching effect on saladcut lettuce and sliced carrots and also diminished the appearance of white surfaces over storage. The ascorbic acid decreased during storage independently of the type of treatment used for both vegetables, however …

Novel Washing Methods To Extend The Quality And Enhance The Nutritional Value Of Minimally Processed Vegetable Products, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan

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This paper reports on the development of alternative washing treatments to extend the quality and safety of fresh cut-vegetables and improve their nutritional value. Washing with Ca-lactate (3%) prevented the bleaching effect on salad-cut lettuce and sliced carrots and the appearance of whiteness on the second one normally associated with sodium hypochlorite washing solutions (120 ppm Chlorine). Ca-lactate maintained and enhanced nutritional values during storage, especially in carrots. Sliced carrots treated with Ca-lactate had significant (p

Optimisation Of Calcium Lactate Washing Treatment On Salad-Cut Lettuce: Quality Aspects, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan

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Markers of quality retention: colour, texture, browning, texture related enzymes and sensory properties, were analysed during storage. The use of high temperatures (50ºC) showed a positive effect on enzymes related to quality maintenance. It reduced the activity of the browning-related enzymes polyphenol oxidase and peroxidase but it increased the activity of pectin methyl esterase, an enzyme involved in the maintenance of texture. High calcium lactate concentrations (3 %) produced a reduction in the respiration rate of the salad-cut lettuce during storage, but also a loss of luminosity and greenness (a*). The use of high temperatures and intermediate calcium lactate concentrations …

Effect Of Temperature On The Kinetic Behaviour Of Polyphenol Oxidase And Peroxidase In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jemina Mulcahy, Gary Henehan, Jesus Maria Frias

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Activity levels for polyphenol oxidase (PPO) and peroxidase (POD) enzymes were exanimate in crude extracts and showed significantly higher values in photosynthetic tissue than in vascular tissue. Time courses at 50 ºC showed a rapid loss of POD activity and a similar but slower loss of PPO activity in all tissue while incubations at 4 ºC and 25 ºC showed no significant loss of activity over the same time period. The thermal treatment of the extracts (50 ºC) caused a decrease in the PPO and POD activities over time, in all the samples. PPO had less dependence on temperature than …

Attitudes Towards And Beliefs About Nutrition And Health Among A Random Sample Of Adults In The Republic Of Ireland And Northern Ireland, John Kearney, Michael Gibney, Barbara Livinstone, Paula Robson, Mairead Kiely, Karen Harrington

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Objectives: For effective healthy eating promotion, it is necessary to understand the attitudes towards and beliefs about nutrition of the general public. The objective of this study was to provide data on attitudes towards eating a healthy diet and the perceived need to alter eating habits from a random sample of adults in the Republic of Ireland and in Northern Ireland, using a self-administered questionnaire. Design: Cross-sectional survey using a self-administered attitudinal questionnaire on beliefs and attitudes to healthy eating. Setting: The survey was carried out between October 1997 and October 1999 in the Republic of Ireland and in Northern …

Quality Of Shredded Carrots As Affected By Packaging Film And Storage Temperature, Catherine Barry-Ryan, David O'Beirne

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Different packaging films and storage temperatures were used to establish a range of equilibrium modified atmospheres for storage of shredded carrots. Quality and storage-life of the packaged shredded carrots were determined using sensory evaluation, microbial counts, and a range of physical tests. Minimal processing steps such as peeling and shredding caused physical damage, physiological stress, and enhanced microbial growth, leading to a reduced shelf life when compared to the whole vegetable. A P-plus microporous film (CO2 permeability of 29103mL.m 2.d 1.atm 1) was the most suitable for the storage of shredded carrots. Findings indicated that deterioration in these products was …

Effects Of Peeling Methods On The Quality Of Ready-To-Use Carrot Slices, Catherine Barry-Ryan, David O'Beirne

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The effects of methods used for peeling and physiological age (over-wintering) on the quality and storage life of carrot disks packaged in modified atmosphere were examined. Commercial mechanical abrasion peeling using fine or coarse carborundum plates, was compared with carrots peeled by hand, before slicing into disks. Slices which had been peeled by abrasion had higher respiration rates, greater microbial contamination and growth rates, higher pH values, higher rates of weight loss and shorter microbiological shelf-lives than those which had been hand peeled. These results reflected the higher quality of the manually peeled carrots. Micrographs of the peeled surfaces confirmed …