Sarah Sanaei Nasab - MSc Student, Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Neda Mollakhalili Meybodi - Assistant Professor, Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

High amounts of cereals are always damaged at different stages before consumption and their quality is reduced. Nowadays, irradiation technology, which is a non-thermal treatment, has been used as a way to prevent the destruction of grains against microbial contamination (microorganisms, insects, fungi, etc.) andit is used as a safe and efficient physical technology in the food industry in many countries. The use of irradiation in cereals, in addition to maintaining their quality and reducing their contamination at low doses, by applying higher doses, can also change the nutritional and technological characteristics of cereals. The current review evaluates the results of studies on the effect of cereal irradiation on their microbial properties.

Cereals, irradiation, microbial contamination