Effects of gamma irradiation on microbial load and physico chemical charasteristics of persian saffron

In this research, saffron sample collectod 11 region of Khorason province were in vestigated for existence of contaminating Microobs, Staphylococci. Gram- negative basilli, fungi and yeast were observed to exist on collected sample. The level of contamination were counted. Over 7×104, 8×103, 25×103 for bacteria, fungi and yeast respectively. Reduction of the contamination load of this product was effected through irradiation technique known as a method for disinfecting agricultural and food products, by macking use different dose of irradiation (0,1,2,3 and 4 KGY) quality control tests including chemical experiments (measuring intensity of colour, flavour, and aroma) and microbial test (total count of micro organisms, coliforms, mold and yeast, Ecoli were effected on control and treated samples in zero, 30 and 60 days after complection of research showed that in addition to reduction of microbial load in treated samples (higest decrease in contamination level was obtained with 2 KGY, however at 4 KGY contamination reached zero . quality of the product (Ie. Its colour, flavour and aroma) is preserved better in comparation with control samples.