Abstract: In this research saffron samples were prepared from
farms and sampling was done in four states contain : sampling from
fresh saffron of petal with forceps , sampling from fresh saffron of
petal by hands, sampling from dried sample by warm air in shadow,
sampling from dried sample which dried by dryer. Samples collected
and kept in sterile tubes and containers and carried to laboratory and
maintained until experiment. Microbial experiments were performed
to determine microbial load such as total count, Staphylococcus
aureus, coli form, E.coli, mold and yeast. Results showed that in
picking and drying stages the contamination amount increases in
saffron samples. There was a significant difference between the
microbial load of picked up saffron by forceps and by hands, and
also between dried saffron by warm air in shadow and by dryer.
Abstract: Irradiation is considered one of the most efficient technological processes for the reduction of microorganisms in food. It can be used to improve the safety of food products, and to extend their shelf lives. The aim of this study was to evaluate the effects of gamma irradiation for improvement of saffron shelf life. Samples were treated with 0 (none irradiated), 1.0, 2.0, 3.0 and 4.0 kGy of gamma irradiation and held for 2 months. The control and irradiated samples were underwent microbial analysis, chemical characteristics and sensory evaluation at 30 days intervals. Microbial analysis indicated that irradiation had a significant effect (P < 0.05) on the reduction of microbial loads. There was no significant difference in sensory quality and chemical characteristics during storage in saffron.