Microbial Decontamination of Stored Cinnamon (Cinnamomum cassia) by Gamma Irradiation

Abstract

 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 (3.0KGY).