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

:  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 detr...