Aflatoxins are natural mycotoxins that mainly occur in areas with humid climates. One of the methods for the successful elimination of aflatoxins is gamma radiation treatment. In this paper, gamma radiation's influence on the content of aflatoxins in hemp flour and microbiological properties (total number of microorganisms, molds, and potentially pathogenic bacteria) and nutritional values were investigated. The artificial radioactive isotope of cobalt Co‐60, with a dose rate of 10 kGy/hr, was used as the radiation source. Using high‐performance liquid chromatography, we determined that a dose of 4 kGy was sufficient to eliminate aflatoxins below the acceptable value. An irradiation dose of 8 kGy was sufficient to eliminate the total number of microorganisms and molds. Also, a treatment of 3 kGy is enough to remove all bacteria. Finally, it was shown that gamma irradiation does not affect the nutritional value of the product.
Novelty Impact Statement
Hemp flour is rich in healthy fats, magnesium, fiber, and protein. However, it may be contaminated with aflatoxins, microorganisms, molds, and potentially pathogenic bacteria. Gamma irradiation is an effective method of food preservation that guarantees food decontamination and protection of nutrients. In this paper, an adequate dose of gamma radiation to preserve hemp flour has been established.
The distribution of the absorbed dose within the irradiated product is a
complex function of the product density and homogeneity, the position and
shape of the radiation source, as well as the design of the irradiator. In
this paper, detailed mapping of absorbed radiation doses in products of
different density: gauze, plastic, and soil, is performed. Positions of
minimum and maximum absorbed radiation dose were determined, and the
homogeneity of irradiation of products was calculated using the
ethanol-monochlorobenzene oscillotitrator dosimetry system.
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