Microbial decontamination of stored cinnamon (Cnnamomum cassia)‎ by gamma irradiation

الملخص EN

This investigation was carried out in an attempt to study the possibility of using gamma irradiation for microbial decontamination of stored Cinnamon taken from Taiz city markets.

Cinnamon samples were subjected to irradiating by gamma radiation of 3.

0 and 6.

0 KGY doses and the samples were stored at room temperature for 7 months.

The microbiological changes were determined during storage at zero time and monthly.

The results indicated that the applied doses of gamma irradiation caused significant reduction in microbial population (pathogenic and non pathogenic) and increased the shelf-life.

Gamma irradiation (3.

0 KGY) completely destroyed Enterobacteriaceae Staphylococcus spp., Sterptococcus spp., Enterococcus spp., Coliform group, Salmonelle spp., Clostridium spp.

Yeast and Moulds.

Also reduction the microbial contamination density in aerobic, anaerobic bacteria, and Bacillus spp., were noted with percentages 73.9 %, 29.

4 %, and 17.

0 %, respectively.

Whether for, at higher dose (6.

0 KGY) the population of aerobic, anaerobic bacteria, and Bacillus spp.

were reduced by the following percentages 80.

5%, 45.

27%, and 29.

3% respectively as compared with the control samples.

Irradiation was sufficient to complete elimination of the microbial for above mentioned does (3.

0 KGY).