title: Gamma processing of Arabic bread for immune system-compromised cancer patients.
abstract: Arabic bread prepared from local Saudi flour contained a total of up to 10(4) organisms per g. Most of these were bacterial spores that survived the baking process (1.3 X 10(2) to 3.5 X 10(3] and a small number of yeasts and molds (10 to 40 cells per g). The organisms in Arabic bread appear to be harmless to healthy individuals. However, for immune system-compromised cancer patients and bone marrow transplant recipients, it is prudent to irradiate the bread to reduce microbial contamination. The decimal reduction doses (10% survival) for the most radiation-resistant organisms (spore formers) in bread were 0.11 to 0.15 Mrad. Accordingly, 0.6 Mrad was sufficient to reduce the number of spores in Arabic bread by a factor of 10,000, i.e., to less than 1/g. This treatment constitutes radiation pasteurization (radicidation), and to this extent, provides a margin of microbiological safety. Sensory evaluation by the nine-point hedonic scale showed no detectable loss of organoleptic quality of bread up to 0.6 Mrad, while irradiation to 2.5 Mrad induced unacceptable organoleptic changes.
mesh_terms: D001939:Bread; D005433:Flour; D005516:Food Microbiology; D005658:Fungi / Q000254:growth & development* / Q000528:radiation effects; D005720:Gamma Rays; D006801:Humans; D007154:Immune System Diseases / Q000209:etiology*; D009369:Neoplasms / Q000276:immunology*; D012529:Saudi Arabia