Gamma processing of Arabic bread for immune system-compromised cancer patients

Area of Science:

• Food Microbiology
• Radiation Technology

Background:

• Arabic bread, a staple food, can harbor significant microbial populations, including bacterial spores, yeasts, and molds.
• While generally safe for healthy individuals, microbial contamination poses risks to immunocompromised populations, such as cancer patients and bone marrow transplant recipients.

Purpose of the Study:

• To assess the microbial load in locally produced Arabic bread.
• To determine the efficacy of radiation pasteurization (radicidation) in reducing microbial contamination.
• To evaluate the impact of irradiation on the organoleptic quality of Arabic bread.

Main Methods:

• Microbial enumeration of organisms in Arabic bread.
• Determination of decimal reduction doses (D10) for radiation-resistant organisms.
• Sensory evaluation using a nine-point hedonic scale to assess organoleptic changes post-irradiation.

Main Results:

• Arabic bread contained up to 10(4) organisms/g, primarily bacterial spores surviving baking.
• A dose of 0.6 Mrad was sufficient to reduce spore counts by a factor of 10,000, achieving radicidation.
• No detectable loss of organoleptic quality was observed at 0.6 Mrad, while 2.5 Mrad induced unacceptable changes.

Conclusions:

• Radiation pasteurization at 0.6 Mrad effectively reduces microbial contamination in Arabic bread, enhancing microbiological safety.
• This process is crucial for providing safe bread for immune-compromised individuals.
• Irradiation at appropriate doses preserves the organoleptic quality of Arabic bread.