Author(s): Md. Kamrul Khatun

Abstract: Green peas (Pisum sativum), while nutritionally valuable, are prone to microbial contamination, posing significant food safety concerns. Blanching and drying are widely employed processing techniques that mitigate pathogen survival while preserving product quality. This review examines the mechanisms by which blanching and drying reduce microbial loads in green peas, their synergistic effects, and the influence of process parameters. Emphasis is placed on recent studies exploring how these methods enhance food safety by targeting common pathogens such as Salmonella, Escherichia coli, and Listeria monocytogenes. This comprehensive analysis highlights the potential of integrating blanching and drying as a robust strategy to improve the microbial safety and shelf stability of green peas.

Pages: 116-119 | Views: 62 | Downloads: 37

Download Full Article: Click Here