Evaluating the contamination of some Iranian most consumed spices and reduction of microbial load by UV radiation

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Akbari-adergani B.; Samnezhad M.; Samnezhad M.; Shirkhan F.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2021 | Volume:8 | Issue:3 Page(s): 74-86

Download Full-Text

Persian Verion

View:

568

Download:

Cites:

Information Journal Paper

Title

Evaluating the contamination of some Iranian most consumed spices and reduction of microbial load by UV radiation

Author(s)

Akbari-adergani B. | Samnezhad M. | Samnezhad M. | Shirkhan F. | Issue Writer Certificate

Keywords

SpiceQ1

Microbial contaminationQ1

Ultraviolet irradiationQ1

DecontaminationQ1

Abstract

Spices may be contaminated during various stages of harvesting, drying, or transporting. Different methods are used to reduce the microbial level of Spices, which has problems such as flavor changes. The purpose of this study was to introduce optimized conditions for UV-radiation on the reduction of microbial load of some high-consumption Spices. Six types of Spices, including turmeric, ginger, red pepper, black pepper, cinnamon, and sumac, were sampled from the Tehran market. Tests were carried out based on reference standards. Infected Spices were then exposed to ultraviolet cabinets at 254 nm in thicknesses of 1, 5, 10 mm and 15, 10, and 5 minutes. A microbial test was performed on irradiated samples. According to the results, It was revealed that the time factor on the total count of aerobic mesophilic bacteria of turmeric, red pepper, black pepper, cinnamon, and also on the coliform count of turmeric and red pepper, as well as on the mould count of turmeric, red pepper, and black pepper had a quite significant effect (P<0. 01). It was observed that the thickness effect was quite significant on the total count of aerobic mesophilic bacteria, total coliform, and count of mould. It significantly impacted the total count (p<0. 01). The results of this study show that irradiation with UV radiation in the optimized condition can reduce the microbial content of Spices to an acceptable level.

Cites

No record.

References

No record.

Cite

APA: Copy

Akbari-adergani, B., Samnezhad, M., & Shirkhan, F.. (2021). Evaluating the contamination of some Iranian most consumed spices and reduction of microbial load by UV radiation. JOURNAL OF FOOD MICROBIOLOGY, 8(3 ), 74-86. SID. https://sid.ir/paper/412245/en

Vancouver: Copy

Akbari-adergani B., Samnezhad M., Shirkhan F.. Evaluating the contamination of some Iranian most consumed spices and reduction of microbial load by UV radiation. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2021;8(3 ):74-86. Available from: https://sid.ir/paper/412245/en

IEEE: Copy

B. Akbari-adergani, M. Samnezhad, and F. Shirkhan, “Evaluating the contamination of some Iranian most consumed spices and reduction of microbial load by UV radiation,” JOURNAL OF FOOD MICROBIOLOGY, vol. 8, no. 3 , pp. 74–86, 2021, [Online]. Available: https://sid.ir/paper/412245/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops