Effect of Ultraviolet and Far Infrared Radiation on Microbial Decontamination and Quality of Cumin Seeds

• Published in: Journal of food science Vol. 76; no. 5; pp. M284 - M292
• Main Authors: Erdoğdu, S. Belgin, Ekiz, H. İbrahim
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.06.2011; Wiley; Wiley Subscription Services, Inc
• Subjects: Bacteria; Biological and medical sciences; Colony Count, Microbial; Contamination; cumin seed; Cuminum - chemistry; Cuminum - microbiology; Decontamination - methods; far infrared; Food Contamination - analysis; Food engineering; Food industries; Food Microbiology; Food Preservation - methods; Food science; Fundamental and applied biological sciences. Psychology; General aspects; Hygiene and safety; Infrared Rays; Oils, Volatile - analysis; Oils, Volatile - chemistry; Pasteurization; Seeds; Seeds - microbiology; Spices - microbiology; ultraviolet; Ultraviolet radiation; Far infrared radiation; Seeds; Decontamination; Cumin; Quality; ultraviolet; Pasteurization; far infrared; cumin seed
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2011.02192.x

:  Cumin seeds might be exposed to a high level of natural bacterial contamination, and this could potentially create a public health risk besides leading to problems in exportation. Ultraviolet (UVC) and far infrared (FIR) radiation has low penetration power, and due to that, there might be no detrimental defects to the products during a possible decontamination process. Therefore, the objective of this study was to determine the effect of UVC and FIR treatment on microbial decontamination and quality of cumin seeds. For this purpose, FIR treatment at different exposure times and temperatures were applied followed by constant UVC treatment with an intensity of 10.5 mW/cm2 for 2 h. Total mesophilic aerobic bacteria of the cumin seeds were decreased to the target level of 104 CFU/g after 1.57, 2.8, and 4.8 min FIR treatment at 300, 250, and 200 °C, respectively, following a 2 h UVC treatment. Under the given conditions, a complete elimination for total yeast and molds were obtained while there were no significant changes in volatile oil content and color of the cumin seeds. Consequently, combined UVC and FIR treatment was determined to be a promising method for decontamination of the cumin seeds. Practical Application:  This research attempts to apply UVC and far infrared (FIR) radiation for pasteurization of cumin seeds. The data suggested that combined UVC and FIR radiation treatments can become a promising new method for pasteurization of cumin seeds without causing any detrimental defect to the quality parameters. The results of this industry partnered (Kadioglu Baharat, Mersin, Turkey—http://www.kadioglubaharat.com) study were already applied in industrial scale production lines.