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

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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.

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Acknowledgments

The authors thank the authority of the National Institute of Biotechnology (NIB) and Atomic Energy Research Establishment (AERE), Savar, Dhaka, Bangladesh for providing laboratory facilities.

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Authors and Affiliations

  1. Department of Nuclear Science & Engineering, Military Institute of Science and Technology, Dhaka, 1216, Bangladesh

    Mahfuzur Rahman

  2. Institute of Radiation and Polymer Technology, Atomic Energy Research Establishment, Savar, Dhaka, 1349, Bangladesh

    M. Z. I. Mollah & Ruhul A. Khan

  3. National Institute of Biotechnology, Savar, Dhaka, 1349, Bangladesh

    Keshob C. Das & Md. Salimullah

  4. Institute of Nuclear Science & Technology, Atomic Energy Research Establishment, Savar, Dhaka, 1349, Bangladesh

    M. A. Islam

Authors
  1. Mahfuzur Rahman
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  2. M. A. Islam
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  3. Keshob C. Das
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  4. Md. Salimullah
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  5. M. Z. I. Mollah
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  6. Ruhul A. Khan
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Contributions

MR: Experimental work, manuscript prepares and corrections according to expert comments were done. MAI: Revision, reshaping of the manuscript. KCD: Important guidelines during the experiment were done. MS: Revising and critical feedback. MZIM: Revising and critical feedback. RAK: Planning, writing the draft and overall supervision.

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Correspondence to Mahfuzur Rahman.

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Rahman, M., Islam, M.A., Das, K.C. et al. Effect of gamma radiation on microbial load, physico-chemical and sensory characteristics of common spices for storage. J Food Sci Technol 58, 3579–3588 (2021). https://doi.org/10.1007/s13197-021-05087-4

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  • DOI: https://doi.org/10.1007/s13197-021-05087-4

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