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

Abstract

With an initial microbial level of ca. 107 microorganisms per g of Ivory Coast cacao beans, 5 kGy of gamma radiation Linder 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 Aspergilliusflaias and Penicillium citrinurm, giving initial fungal levels of 1.9 x 104 and 1.4 x 103 spores per g of whole Bahia cacao beans, respectively. The average D (values for A. flaiw'is and P. citrinum spores on Bahia cacao beans were 0.64 and 0.88 kGy. respectively.