Premium
Microbial Decontamination of Honey of Indian Origin Using Gamma Radiation and Its Biochemical and Organoleptic Properties
Author(s) -
Saxena Sudhanshu,
Gautam Satyendra,
Sharma Arun
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01405.x
Subject(s) - organoleptic , human decontamination , food science , spore , microorganism , chemistry , gamma irradiation , microbiology and biotechnology , bacteria , biology , irradiation , medicine , physics , genetics , pathology , nuclear physics
Gamma radiation is known to inactivate microorganisms in various foods and thus ensures their microbial safety. In the present study, process parameters were standardized for achieving microbial decontamination of honey of Indian origin. Study was also carried out to examine the effect of gamma radiation treatment on the biochemical, antioxidant, antibacterial, and organoleptic attributes of the honey. A 15 kGy dose of gamma radiation was found to be sufficient for complete microbial decontamination of honey including spores, thus improving its microbial safety without affecting the quality attributes.