Antimicrobial Effects of Ionizing Radiation on Artificially and Naturally Contaminated Cacao Beans

AUTOR(ES)

Restaino, L.

RESUMO

With an initial microbial level of ca. 107 microorganisms per g of Ivory Coast cacao beans, 5 kGy of gamma radiation under an atmosphere of air reduced the microflora per g by 2.49 and 3.03 logs at temperatures of 35 and 50°C, respectively. Bahia cacao beans were artificially contaminated with dried spores of Aspergillus flavus and Penicillium citrinum, giving initial fungal levels of 1.9 × 104 and 1.4 × 103 spores per g of whole Bahia cacao beans, respectively. The average D10 values for A. flavus and P. citrinum spores on Bahia cacao beans were 0.66 and 0.88 kGy, respectively.

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