Cereal Chem 65:381-383   |  VIEW ARTICLE

Effect of Gamma Irradiation on Survival of Natural Microflora and Some Nutrients in Cereal Meals.

T. Hanis, J. Mnukova, P. Jelen, P. Klir, B. Perez, and M. Pesek. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

Wheat, corn, and oat meals with initial microbial contaminations of about 10(6) colony-forming units/g were irradiated (60Co) with doses of 1, 10, and 25 kGy. The 1 kGy dose reduced the microbial load two log cycles, and the 10 kGy dose eliminated viable microorganisms in wheat and oat meals; about 1-10 colony- forming units/g of Enterococcus and Clostridium survived in corn meal after this dose. The dose of 10 kGy did not cause any measureable destruction of total amino acids, Thiamin was reduced 15-32% and riboflavin 10-16%. Irradiation did not cause significant increase in acid value, and also the increase in peroxide value, up to 50% in initial value, did not cause any adverse sensory effects.