[1] Mahdavianmehr, H., Asnoashari, M., & Sedaghat, N. (2013). New packaging methods of fresh-cut fruits and vegetables. Sci. Quarterly J. Pack. Sci. Tech., 13, 30-43. [In Persian]
[2] Bahraini, M., Habibi Najaf, M.B., M.R. Bassami, Abbaszadegan, M., Bahrami, A.R., & Ejtehadi, H. (2011). Microbial Load Evaluation of Fresh-Cut Vegetables During Processing Steps in A Vegetable Processing Plant Using Minimally Processing Approach. Iran Food Sci. Technol. Res. J., 7(3), 235-242. [In Persian]
[3] Beuchat, L.R. (1996). Pathogenic microorganism associated with fresh product. J. Food Protect., 59, 204-216.
[4] Yousuof, B., Deshi, V., Ozturk, B., & Siddiqui, M.W. (2020). 1 - Fresh-cut fruits and vegetables: Quality issues and safety concerns. Technologies and Mechanisms for Safety Control, 1-15.
[6] UW Food Irradiation Education Group. The Facts About Food Irradiation, 2016. https://uwfood irradiation.engr.wisc.edu/Facts.html.
[7] Almasi, A. (2011). The need to review the hygienic guidelines for disinfecting fruits and vegetables using chlorine. J Kermanshah Univ Med Sci., 3, 231-232. [In Persian]
[8] Deng, L.Zh., Mujumdar, A.S., Pan, Zh., Vidyarthi, S.K., Xu, J., Zielinska, M., & Xiao, H.W. (2020). Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review. Crit Rev Food Sci Nutr., 60(15), 2481-2508.
[9] Diehl, J.F. (2002). Food irradiation—past, present and future. Radiat. Phys. Chem., 63, (3-6), 211-215.
[10] Catunescu, G.M., Muntean, M., Marian, O., & Paula David, A. (2019). Comparative effect of gamma irradiation, drying and freezing on sensory, and hygienic quality of parsley leaves. LWT - Food Sci. Technol., 115, 108448.
[11] Al-Suhaibani, A.M., Amal N., & Al-Kuraieef, N. (2011). Antioxidant, Microbial and Sensory Evaluation of Fresh Mint Leaves Irradiated with Various Doses of γ-Irradiation. Middle East J. Appl. Sci., 3(4), 122-128.
[12] ISIRI. Microbiology of the food chain —Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique. Document number: 5272-1, 1st.Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran, 2015. [In Persian]
[13] ISIRI. Microbiology of the food chain —Horizontal method for the enumeration of microorganisms — Part 2: Colony count at 30 °C by the surface plating technique. Document number: 5272-2, 1st.Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran, 2015. [In Persian]
[14] ISIRI. Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 1: General rules for the preparation of the initial suspension and decimal dilutions. Document number: 8923-1, 1st.Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran, 2018. [In Persian]
[15] ISIRI. Microbiology of food, animal feed andwater — Preparation, production, storage and performance testing ofculture media. Document number: 8663, 1st.Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran, 2015. [In Persian]
[16] ISIRI. Microbiology of spices – Specifications. Document number: 3677, first revision. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran, 2008b. [In Persian]
[17] ISIRI. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds - Part 1: Colony count technique in products with water activity greater than 0.95. Ducument number: 10899-1, first edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran, 2008a. [In Persian]
[18] ISIRI. Microbiology of food and animal feeding stuffs – Horizontal method for the detection and enumeration of coliforms – Most probable number technique. Ducument number: 11166, first edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran, 2008. [In Persian]
[19] ISIRI. Microbiology of food and animal feeding stuffs -Detection and enumeration of presumptive Escherichia coli -Most probable number technique. Document number: 2946, second revision: Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran, 2005. [In Persian]
[20] ISIRI. Microbiology of food and animal feeding stuffs – Enumeration of coagulase – Positive staphylococci (staphylococcus aureus and other species) – Test method Part 1: Technique using baird – parker agar medium Document number: 8606-1, second revision: Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran, 2005. [In Persian]
[21] Methodology of Merck, Germany, 12 (2005).
[22] Serdaroglu, M., & Ozsumer, M. S. (2003). Effects of Soy protein, Why Powder and Wheat Gluten on Quality Characteristics of Cooked Beef Sausages Formulated with 5, 10 and 20% Fat. Electronic J. of Polish Agricultural Universities (EJPAU), Food Sci. Technol., 6(2), 1-9.
[23] Kamat, A., Pingulkar, K., Bhushan, B., Gholap, A., & Thomas, P. (2003). Potential application of low dose gamma irradiation to improve the microbiological safety of fresh coriander leaves. Food Control., 14, 529-537.
[24] Hsu, W.Y., Simonne, A., Jitareerat, P., & Marshal, M.R. (2010). Low-Dose Irradiation Improves Microbial Quality and Shelf Life of Fresh Mint (Mentha piperita L.) without Compromising Visual Quality, J. Food Sci., 75(4), M 222-230.
[25] Al-Suhaibani, A.M., & Al-Kuraieef, A.N. (2016). The effects of gamma irradiation on the microbiological quality, sensory evaluation and antioxidant activity of spinach. Int. J. Chem.Tech. Res., 9(6), 39-47.
[26] Kim, H.J., Feng, H., Toshkov, S.A., & Fan, X. (2005). Effect of Sequential Treatment of Warm Water Dip and Low-dose Gamma Irradiation on the Quality of Fresh-cut Green Onions. J. Food Sci., 70(3), M 179-185.
[27] Matossian, M. (2008). Gamma Irradiation Studies of Spinach Leaves. In: California State Science Fair 2008 Project Summary, Project Number: S1412.
[28] Jadhav, p., Chappalwar, V.M., Bhoyar, A.F., & Chappalwar, A.M. (2013). Study the Shelf Life Extension of Leafy vegetables by Ionizing Radiation. Int. J. Eng. Res. Technol., 2(10), 817-826.
[29] Memon, N., Gat, Y., Arya, Sh., & Waghmare, R. (2020). Combined effect of chemical preservative and different doses of irradiation on green onions to enhance shelf life. J. Saudi Soc. Agri. Sci., 19(3), 207-215.
[30] Segsarnviriya, S. Malakrong, A., & Kongratarpon, T. (2005). The effect of gamma radiation on quality of fresh vegetables. In: International Symposium New Frontier of Irradiated food and Non-Food Products. King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok, Thailand. /http://filing.fda.moph.go.th/library/e-learning/fcdISNF/menu.htmls.