Most of spices are produced using traditional systems. In unsanitary conditions, spices can contain large numbers of pathogenic microbes such as bacteria, molds and yeasts. Some microorganisms are known as human pathogens, which need disinfection mechanisms that minimize their potential harms to active substances in spices. Use of contaminated spices in foods can significantly decrease the shelf life of food products and may include health hazards to consumers. In recent decades, various technologies such as fumigation (e. g., ethylene oxide, propylene oxide and methyl bromide), steam heating and gamma radiation have been used to eliminate pollutions. However, these technologies include disadvantages. Therefore, researchers eagerly investigate novel methods of disinfection that do not include the highlighted disadvantages. This study has reviewed conventional methods for the sterilization and DECONTAMINATION of spices, focusing specifically on cold plasma as an alternative technique and its uses in MICROBIAL inactivation of spices. Cold plasma is a novel food processing technology which uses energetic reactive gases for the inactivation of contaminating microbes in spices. DECONTAMINATION spices with cold plasma is safe and much more effective than previous methods. Furthermore, effects of cold plasma on bioactive ingredients are negligible and almost final quality of the products after processes are constant.

Today, many different methods are applied for the correct use of foods and to prevent their deterioration. Ensuring healthy conditions for people in food consumption and consumption of healthy foods is very important for human welfare. In this study, food spoilage, the factors that cause food spoilage, its effects on a global basis, food transport systems (cold chain) and measures that prevent or delay food spoilage are discussed.

The effects of Dielectric Barrier Discharge (DBD) on crystal-sugar contaminated with Geobacillus  stearothermophilus   and Aspergillus niger was studied with combined variables of power (5–15 w), time (2-10 min), and voltage (15-22 kV). The total MICROBIAL loads of Gs (9×105) and An (9×104 CFU/g) loads were destructed (P ≤ 0.05) when the voltage and power were 22 Kv and ≥ 5 W. Additionally, their death values (D) were equal and below 1.18 min, respectively. Results showed that increasing voltage had at least 70% more effects on Gs sterilization than the time and power of DBD. Although the cold plasma has substantial destructive effects on the  cell membranes, DNA, and protein of microrganisms, Scanning Electron Microscopy (SEM) of A. niger,  and G.  stearothermophilus confirmed the disinfection process by changes happened in their sizes, configurations, and spores due to the cold plasma process. The DBD method (a non-thermal procedure) can be applied as a new antiMICROBIAL practice to fully sterilized the purified crystal sugar and make it completely appropriate for pharmaceutical and baby food industry.

Background: During cleaning of storage tanks for crude oil and its derivatives, large volumes of oily sludge are discharged to the environment. Therefore, it can cause environmental contamination particularly soil pollution. One of the bioremediation techniques which are considered more recently is composting. In this method for improving bioremediation process natural and biodegradable bulking agent (s) may be used. Addition of these materials to contaminated soil improves the physical quality of soil and also soil conditioning, therefore enhances MICROBIAL degradation and diversity.Methods: To evaluate the effectiveness of composting on bioremediation of oily sludge polluted soil, laboratory scale bioreactors were designed. Along with the bioreactor which contains polluted soil with sugarcane bagasse (composting) one bioreactor was filled with only polluted soil as the control. Under these conditions the bioreactors were aerated for five months. During this period, changes in culturable bacterial population, oily sludge concentration, and MICROBIAL population diversity by using DGGE analysis, were evaluated.Results: During this analysis, the bioreactor, which contained bagasse, showed enhanced growth of culturable bacterial population and more MICROBIAL diversities and oily sludge biodegradation (including oily sludge weight loss). Organic compounds soluble in toluene, saturated hydrocarbons and asphaltenes decreased too.Conclusion: Bioremediation of oily sludge contaminated soil by composting effects on total number and diversity of MICROBIAL community of soil and this result in more bioremediation of oily sludge contaminated soil.

Laboratory animal models are an important part of test design. Certain conditions such as MICROBIAL contamination in diets of these models could affect the results of experiments. One of the most important routes that predispose to contamination is generated through feeding of laboratory animals. This study aimed to show the effect of gamma irradiation in reducing bacteria concentrations, crude nutrient content, and concentrations of some minerals and trace elements in laboratory animal diets. Large-sized pellets with 10– 15 mm diameter (commonly used for rats and hamsters) and small-sized pellets with 3– 5 mm diameter (used for rabbits and guinea pigs) along with skimmed milk powder (SMP) as a food additive were exposed to gamma irradiation with different doses ranging from 3 to 30 kGy. The total MICROBIAL contamination and any possible changes in some mineral nutrient composition and the crude nutrient content were determined pre-and post-irradiation. Our data revealed that 25 kGy in pelleted diets and 18 kGy in SKM had superior effects in the reduction of bacterial contamination with little change in crude nutrient content and minerals and trace elements in nutrient requirements of laboratory animals. According to the results, gamma irradiation had minimal effects on crude nutrient content and the concentrations of some minerals and trace elements of laboratory animal diets, and it also eliminated bacterial and fungal contamination load. By using gamma irradiation, this method could yield a favorable outcome in controlling MICROBIAL contamination of animal diets.

Corn is a nutritious food which is stored in ensilage. Bacterial contamination is the most important problem in a storage condition. Vacuum-Steam-Vacuum (VSV) Technology is a safe technique for MICROBIAL DECONTAMINATION of food this method the decontaminating was conducted by steam which Statistical Analysis was carried out based on full factorial desi that repeated three times in the form of a plan. Independent variables in this research were temperature (115, 120, 125 ° C), steaming time (15, 20, 25 seconds) and initaial vacuum duration (60, 90 and 120). Dependent variables were total bacterial load, total molds and moisture content, ash, sensory attributes (color, smell and overall acceptability). The results showed that the best bacterial DECONTAMINATION was carried out in the following condition: treatment temperature 125 ° C, the first vacuum time 90 s, steaming time 25 s and the second vacuum time of 120 s. In this condition, a DECONTAMINATION rate of 4 log CFU/g for the total bacterial count and 3. 6 log CFU/g reduction in total mold and yeast was achieved. In treated samples the highest percentage of moisture was estimated at 9. 2% which was lower than national standards (13%). This technology can be adviced as an applicable technique for food DECONTAMINATION.

Spices may be contaminated during various stages of harvesting, drying, or transporting. Different methods are used to reduce the MICROBIAL level of spices, which has problems such as flavor changes. The purpose of this study was to introduce optimized conditions for UV-radiation on the reduction of MICROBIAL load of some high-consumption spices. Six types of spices, including turmeric, ginger, red pepper, black pepper, cinnamon, and sumac, were sampled from the Tehran market. Tests were carried out based on reference standards. Infected spices were then exposed to ultraviolet cabinets at 254 nm in thicknesses of 1, 5, 10 mm and 15, 10, and 5 minutes. A MICROBIAL test was performed on irradiated samples. According to the results, It was revealed that the time factor on the total count of aerobic mesophilic bacteria of turmeric, red pepper, black pepper, cinnamon, and also on the coliform count of turmeric and red pepper, as well as on the mould count of turmeric, red pepper, and black pepper had a quite significant effect (P<0. 01). It was observed that the thickness effect was quite significant on the total count of aerobic mesophilic bacteria, total coliform, and count of mould. It significantly impacted the total count (p<0. 01). The results of this study show that irradiation with UV radiation in the optimized condition can reduce the MICROBIAL content of spices to an acceptable level.