The role of medium radiation dose on microbiological safety and shelf-life of some traditional soups

Abstract Irradiation at medium doses in combination with cryogenic condition along the process to ensure the safety, quality and to extend the shelf-life of prepared meals have been investigated. Semi-concentrated black, ox-tail, chicken vegetable and chicken sweet corn soups were individually packed in a dry laminate pouch of PET 12 μ/LDPE adh.2 μ/Al–foil 7 μ/LDPE adh/LLDPE (C 4 ) 50 μ under vacuum followed by freezing for 24 h at −18 °C prior to irradiation with doses of 1, 3, 5 and 7 kGy at cryogenic condition (−79 °C), respectively. Both the non-irradiated and irradiated prepared meals were then stored in refrigerator at 5±2 °C. Non-irradiated and the irradiated samples at 1 kGy were mostly damaged after a week of storage. Gamma irradiation at doses of 5–7 kGy for the soups could reduce microbial load by about 2–3 log cycles, respectively, without affecting the physical–chemical parameters and palatability within 2–3 months while the unirradiated samples could only withstand for 1 month storage time.