Journal of Nuclear Science, Engineering and Technology (JONSAT)
In cooperation with the Iranian Nuclear Society

Microbial Decontaminations Of Turmeric by E-BEAM

Document Type : Research Paper

Authors

A Mehdizadeh
N Fallahnejad
Abstract
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.

Highlights

  1. D.W. Thayer and E.S. jansephson, “Radiation pasteurization of food,” CAST, The Science Source for Food, Agricultural and Environmental Issues, Issue Paper No. 7 (April 1996).

     

  2. W. Stachowicz, “Irradiation of spices and herbs,” Institue of Nuclear Chemistry and Technology (1997).

     

  3. K. M. Shea, “Technical report: Irradiation of food,” Pediatrics 106(6),  1505-1510 (Dec 2000).

     

  4. M. Marcotte, “Effect of irradiation on spices , herbs and seasonings–comparison with ethylen oxide fumigation,”

    www.food-irradiation.com

     

  5. J. Wolf, “Flavoring healthful diets-spices continue to show steady gain in popularity,”  Focus No. 54 ( March 1995).

     

  6. O. Bennett Wood, MPH, RD, Ch. M. Bruhn, PhD, “Food irradiation,” American Dietic Association, 100, 246-253 (2000).

     

     

     

     

     

     

     

     

     

  7. ”میـکروبیـولـوژی ـ آئیـن کاربـرد روشـهای عمـومی آزمایشهـای   میـکروبیــولوژی،“   استـانـدارد  مـلی  ایـران،   شمـاره  2325   (مهـرماه 1380).

     

  8. “Sterilization of medical devices   microbiological methods-Part 1: Estimation of population of microorganisms on product,” ISO 11737-1, First edition (1995).

     

  9. ”سترونی محصـولاتپزشکی ـ شناسـاگرهای زنده ـ قسمت اول:    کلیا ت،“ استـانـدارد ملی ایران، شمـاره 1-5610  (شهـریور ماه 1380).

     

    10- Y. Tabata and Y. Ito, “Food  Irradiation,” CRC  Handbook of Radiation Chemistry,.820 – 827 (1991).

     

    11-  ”روش جستجو و شمارش بیشترین تعداد احتمالی اشرشیاکلی در مواد غذایی،“ استاندارد ملی ایران، شماره 2946 (شهریور 1373).

     

    12- ”روش جداسازی، شناسایی و شمارش کلی فرمها،“ استاندارد ملی ایران، شماره 437 (آذر 1368).

Keywords

spices
food Irradiation
microbial decontamination
E-BEAM

  1. D.W. Thayer and E.S. jansephson, “Radiation pasteurization of food,” CAST, The Science Source for Food, Agricultural and Environmental Issues, Issue Paper No. 7 (April 1996).

     

  2. W. Stachowicz, “Irradiation of spices and herbs,” Institue of Nuclear Chemistry and Technology (1997).

     

  3. K. M. Shea, “Technical report: Irradiation of food,” Pediatrics 106(6),  1505-1510 (Dec 2000).

     

  4. M. Marcotte, “Effect of irradiation on spices , herbs and seasonings–comparison with ethylen oxide fumigation,”

    www.food-irradiation.com

     

  5. J. Wolf, “Flavoring healthful diets-spices continue to show steady gain in popularity,”  Focus No. 54 ( March 1995).

     

  6. O. Bennett Wood, MPH, RD, Ch. M. Bruhn, PhD, “Food irradiation,” American Dietic Association, 100, 246-253 (2000).

     

     

     

     

     

     

     

     

     

  7. ”میـکروبیـولـوژی ـ آئیـن کاربـرد روشـهای عمـومی آزمایشهـای   میـکروبیــولوژی،“   استـانـدارد  مـلی  ایـران،   شمـاره  2325   (مهـرماه 1380).

     

  8. “Sterilization of medical devices   microbiological methods-Part 1: Estimation of population of microorganisms on product,” ISO 11737-1, First edition (1995).

     

  9. ”سترونی محصـولاتپزشکی ـ شناسـاگرهای زنده ـ قسمت اول:    کلیا ت،“ استـانـدارد ملی ایران، شمـاره 1-5610  (شهـریور ماه 1380).

     

    10- Y. Tabata and Y. Ito, “Food  Irradiation,” CRC  Handbook of Radiation Chemistry,.820 – 827 (1991).

     

    11-  ”روش جستجو و شمارش بیشترین تعداد احتمالی اشرشیاکلی در مواد غذایی،“ استاندارد ملی ایران، شماره 2946 (شهریور 1373).

     

    12- ”روش جداسازی، شناسایی و شمارش کلی فرمها،“ استاندارد ملی ایران، شماره 437 (آذر 1368).

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