Assessment of Gamma irradiation on the myotoxins of food products such as wheat and pistachio

The issue of food product contamination by some fungi species such as Aspergillus flavus during their short-term and long-term storage is an essential problem worldwide regarding both economic and health aspects. Nowadays, many chemical, physical, and biological methods exist to alleviate the toxins contaminating the food products; however, the most appropriate method to retain the nutritional value of the food and still reduce the contaminating agents is the use of ionizing radiation. The aim of this study is to evaluate the effect of optimum Gamma irradiation on reducing the fungi agents and other microorganisms on wheat and pistachio while keeping their nutritional value. Materials and Methods: 250 gr of each Rafsanjan pistachio and Fars wheat were placed in eight polyethylene containers. Then they were exposed to different Gamma radiation doses of 0.5, 1, 2, 3, 4, 4.2, and 5 kGy using the source of Cobalt 60 at room temperature. Afterwards, they were subjected to microbial tests and their carbohydrate and protein concentrations were also measured. The statistical analysis of data was performed using SPSS software. Results: Dose increase resulted in significant decrease in microbial agents. Using 2 kGy Gamma radiation resulted in 96% decrease in microbial agents. Although using 4 kGy Gamma radiation prevented any microbial growth, it decreased the nutritional value through reducing the carbohydrate and protein concentrations. Conclusions: It has been confirmed that optimal irradiation dose of about 1-3 kGy the best effect on food sterilization, long-term storage, and retaining nutritional value. Statistical analysis of data showed significant differences in protein and carbohydrate concentrations before and after irradiation using different doses.