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Combined Effect of Gamma Irradiation and Heat Treatment on Microflora of Spices

Abstract

The radiation sensitivity of the aerobic bacterial flora was similar both in the ground paprika and the whole black pepper (D{sub 10} values calculated from the exponential survival curves were 1.44 and 1.29 kGy, respectively). The survival rates of the microflora of non-irradiated samples were compared with those of the 1.6-4 kGy irradiated samples as a function of the heating time at various temperature levels, applied to aqueous suspensions of spices. The mesophilic aerobic bacterial flora of black pepper proved to be more heat-resistant than that of paprika powder. The heat resistance of the surviving microflora of irradiated spices was significantly decreased. The heat sensitization effect tended to increase as the radiation dose increased. The heat sensitization by irradiation was greater in the case of the more heat resistant microflora of black pepper. The heat sensitization quotient at 90 Degree-Sign C (i.e. the ratio of the 90% destruction time for unirradiated versus irradiated samples) was approximately 4 for paprika and 9 for black pepper at the 4-kGy dose level. (author)
Authors:
Kiss, I.; Farkas, J. [1] 
  1. Central Food Research Institute, Budapest (Hungary)
Publication Date:
Sep 15, 1981
Product Type:
Conference
Report Number:
IAEA-SM-250/37
Resource Relation:
Conference: International Symposium on Combination Processes in Food Irradiation, Colombo (Sri Lanka), 24-28 Nov 1980; Other Information: 34 refs., 4 figs., 1 tab.; Related Information: In: Combination Processes in Food Irradiation. Proceedings of an International Symposium on Combination Processes in Food Irradiation| 480 p.
Subject:
60 APPLIED LIFE SCIENCES; COMPARATIVE EVALUATIONS; COST; ECONOMICS; GAMMA RADIATION; HEAT; HEAT TREATMENTS; HEATING; IRRADIATION; MICROORGANISMS; PEPPERS; RADIATION DOSES; RADIOSENSITIVITY; SPICES; SURVIVAL CURVES
OSTI ID:
22113934
Research Organizations:
International Atomic Energy Agency, Vienna (Austria); Food and Agriculture Organization of the United Nations, Rome (Italy)
Country of Origin:
IAEA
Language:
English
Other Identifying Numbers:
Other: ISSN 0074-1884; ISBN 92-0-110081-7; TRN: XA13M1820070916
Submitting Site:
INIS
Size:
page(s) 107-115
Announcement Date:
Jul 20, 2013

Citation Formats

Kiss, I., and Farkas, J. Combined Effect of Gamma Irradiation and Heat Treatment on Microflora of Spices. IAEA: N. p., 1981. Web.
Kiss, I., & Farkas, J. Combined Effect of Gamma Irradiation and Heat Treatment on Microflora of Spices. IAEA.
Kiss, I., and Farkas, J. 1981. "Combined Effect of Gamma Irradiation and Heat Treatment on Microflora of Spices." IAEA.
@misc{etde_22113934,
title = {Combined Effect of Gamma Irradiation and Heat Treatment on Microflora of Spices}
author = {Kiss, I., and Farkas, J.}
abstractNote = {The radiation sensitivity of the aerobic bacterial flora was similar both in the ground paprika and the whole black pepper (D{sub 10} values calculated from the exponential survival curves were 1.44 and 1.29 kGy, respectively). The survival rates of the microflora of non-irradiated samples were compared with those of the 1.6-4 kGy irradiated samples as a function of the heating time at various temperature levels, applied to aqueous suspensions of spices. The mesophilic aerobic bacterial flora of black pepper proved to be more heat-resistant than that of paprika powder. The heat resistance of the surviving microflora of irradiated spices was significantly decreased. The heat sensitization effect tended to increase as the radiation dose increased. The heat sensitization by irradiation was greater in the case of the more heat resistant microflora of black pepper. The heat sensitization quotient at 90 Degree-Sign C (i.e. the ratio of the 90% destruction time for unirradiated versus irradiated samples) was approximately 4 for paprika and 9 for black pepper at the 4-kGy dose level. (author)}
place = {IAEA}
year = {1981}
month = {Sep}
}