Studies on some microbiological and chemical aspects of irradiated vanilla beans

Vanilla bean is a valuable food additive used in many branches of food industry as a source of natural vanillin. The influence of⁶⁰Co -radiation in the dose range of 5–50 kGy has been investigated on: (1) the survival of contaminating microflora, and (2) more important vanilla constituents like vanillin and sugars. It has been found that the main vanilla contamination is connected with mesophylic microorganisms in the amount of 8.4·10⁴/g. The dose of 15 kGy is sufficient for decontamination of commercial raw material. The samples under investigation on account of sensory properties and chemical composition were in agreement with country regulations. Doses up to 50 kGy do not cause undesirable changes in the content of sugars and vanillin, which has been confirmed by studies on model compounds.