1984•OSTI OAI (U.S. Department of Energy Office of Scientific and Technical Information)Requires access
Antimicrobial effects of ionizing radiation on artificially and naturally contaminated cacao beans. [Aspergillus flavus; Penicillium citrinum]
Lawrence Restaino, J. J. J. Myron, Lawrence M. Lenovich, Stephanie Bills, K. Tscherneff
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Abstract
With an initial microbial level of ca. 10/sup 7/ microorganisms per g of Ivory Coast cacao beans, 5 kGy of gamma radiation from a Co/sup 60/ source under an atmosphere of air reduced the microflora per g by 2.49 and 3.03 logs at temperatures of 35 and 50/sup 0/C, respectively. Bahia cacao beans were artificially contaminated with dried spores of Aspergillus flavus and Penicillium citrinum, giving initial fungal levels of 1.9 x 10/sup 4/ and 1.4 x 10/sup 3/ spores per g of whole Bahia cacao beans, respectively. The average D/sub 10/ values for A. flavus and P. citrinum spores on Bahia cacao beans were 0.66 and 0.88 kGy, respectively. 12 references.