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. 2021 Sep;58(9):3579-3588.
doi: 10.1007/s13197-021-05087-4. Epub 2021 Apr 7.

Effect of gamma radiation on microbial load, physico-chemical and sensory characteristics of common spices for storage

Mahfuzur Rahman  1 , M A Islam  2 , Keshob C Das  3 , Md Salimullah  3 , M Z I Mollah  4 , Ruhul A Khan  4
Affiliations

Effect of gamma radiation on microbial load, physico-chemical and sensory characteristics of common spices for storage

Mahfuzur Rahman et al. J Food Sci Technol. 2021 Sep.

Abstract

The effect of gamma radiation on the decontamination of microbial population, physico-chemical, radiation sensitivity and sensory characteristics of common spices for storage were evaluated. Spices were irradiated with gamma doses of 0 (as control), 2, 4, 6, 8 and 10 kGy, packed in the glass vials and stored at room temperature (22 ± 2°C) in the laboratory. In this research, Bacillus, Salmonella and Listeria species were identified in un-irradiated spice samples. Results also indicated that gamma radiation reduced the total microbial population compared to control and optimum gamma radiation doses (6 kGy for red chili and turmeric; 4 kGy for cumin, coriander, garlic and black pepper; 2 kGy for ginger powder samples) were identified for decontamination of the organisms in the studied spices. It was concluded that no significant differences before and after gamma radiation were observed in physico-chemical, nutritional and sensory properties but significantly changed in microbial load in spices samples.

Keywords: Decontamination; Gamma radiation; Physico-chemical; Sensory characteristics; Spices.

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Conflict of interest statement

Conflicts of interestThe authors declare that they have no conflict of interest.

Figures

Fig. 1
Fig. 1
Reduction of total aerobic bacteria in 0 and 6 months stored spices by gamma radiation
See this image and copyright information in PMC

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