نوع مقاله : مقاله پژوهشی
نویسندگان
مرکز تحقیقات وکاربردپرتو فرایند یزد، سازمان انرژی اتمی ایران، صندوق پستی: 389-89175، یزد- ایران
کلیدواژه‌ها
عنوان مقاله English
نویسندگان English
Spices are used significantly in food industry. These substances have high microbial contamination that it causes product spoilage and also it’s a hazard for consumer for consumer wholsomeness. Irradiation is one of the most effective methods to decontaminate spices. In this research the optimum dose of E-beam to reduce microbial contamination of spices is determined. Samples of spices included: turmeric, black pepper, garlic powder, onion powder oregano and spice; were packaged in 10 geram, and they are irradiated at doses of 0-10 kGy by 10 MeV E_beam. After irradiation, total microbial count were determined by pour Plating method. Bacterial contamination of different spices was between 105 to 4.7 × 107 cfu/gr and mold’s was between 1.8 × 102 to 7.2 × 103. The survival curve of bacteria was drew in terms of bioburden versus radiation doses. By determining D10 value, minimum doses for reducing spices microbial contamination upto optimum limit, are identified.
کلیدواژه‌ها English
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