Effect of Heat Treatment and Gamma Irradiation on the Total Bacterial Count of Selected Millet Grains (Jowar, Bajra and Foxtail)

Heat treatment and irradiation are the two advanced processing technologies are two innovative for inactivation of microorganisms to ensure the safety by extending the shelf life of foods (Koopmans and Duizer, 2004; Mahapatra et al., 2005). Heat treatment is used for extend the shelf-life in some cereal products by the inactivation of toxigenic molds. Irradiation followed by heating proved to be synergistic effect in the reduction of bacterial spores (Farkas, 2004). The Food and Agriculture Organization of the United Nations ( FAO)/ International Atomic Energy Agency (IAEA)/World Health Organization (WHO) announced that dosages of irradiation not more than 10 kGy would not result in toxic effect in the case of meat and meat products. It is a non-thermal treatment used for food preservation because it eliminates insect eggs and invisible microorganisms, improving the hygienic quality and maintaining nutritional value of food. International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 02 (2018) Journal homepage: http://www.ijcmas.com

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