01MEV كاستن آلودگي هاي ميكروبي ادويه به وسيله پرتودهي با باريكه الكترون

Microbial Decontaminations of Spices by 10 MeV E-BEAM

Spices are used significantly in food industries. These substances contain high microbial contamination that causes the spoilage of the products and it is also hazardous for the health of consumers. Irradiation is one of the most effective methods to decontaminate spices. In this research, the optimum dose of e-beams to reduce microbial contamination of spices is determined. Samples of spices such as: turmeric, black pepper, garlic powder, onion powder, oregano and spice, were packaged in 10 grams, and they were irradiated at the doses of 0- 10 kGy by 10 MeV e-beams. After irradiation, the total microbial counts were determined by the pour plating method. The bacterial contamination of different spices was between 105 to 4.7 * 107 cfu/gr and the molds count was between 1.8 * 102 to 7.2 * 103 cfu/gr. The survival curve of the bacteria was drawn in terms of bioburden versus the radiation dose rates. By determining the D10 value, the minimum dose for reducing the spices microbial contamination up to the optimum limit, were identified.