Effect of Ultraviolet Radiation on Microbial Contamination of Dried Saffron in Herat Province

Basir Ahmad Rahimi; Abdullah Masoum; T. H. Shankarappa

doi:10.62810/jnsr.v4i3.346

Authors

Basir Ahmad Rahimi Herat University, Food Technology Department, Agriculture Faculty, Herat, Afghanistan
Abdullah Masoum Herat University, Food Technology Department, Agriculture Faculty, Herat, Afghanistan
T. H. Shankarappa College of Horticulture, UHS Campus, GKVK, Bengaluru-560 065, India

DOI:

https://doi.org/10.62810/jnsr.v4i3.346

Keywords:

Afghanistan, Herat, Saffron, Yeast, Mold

Abstract

Saffron is an economically important crop in Herat Province, one of Afghanistan's major saffron-producing regions. Microbial contamination is a major concern for the safety, quality, and export of dried saffron. This cross-sectional laboratory study evaluated the effect of ultraviolet (UV) radiation on microbial contamination of dried saffron. We analyzed 100 dried saffron samples collected from processors and farmers in Herat city and the Ghuryan, Pashtoon Zarghun, and Guzara districts. Ghuryan samples showed the highest contamination, with Escherichia coli and fungi (yeasts and molds) detected in 30% and 66.67% of samples, respectively, whereas Pashtoon Zarghun showed the lowest contamination rates (5% and 40%, respectively). After 120 min of UV treatment, E. coli contamination decreased by 95.83%, while fungal contamination decreased by 55%. The lower effectiveness against fungi may be related to the greater cellular complexity and resistance of yeasts and molds. These findings indicate that UV radiation has potential as a practical, low-cost, and chemical-free method for reducing microbial contamination, particularly E. coli, in dried saffron. Therefore, 120-min UV treatment is recommended as a complementary post-harvest measure to reduce microbial contamination and improve the microbiological safety of dried saffron.

Downloads

Download data is not yet available.

References

Aissa, R., Ibourki, M., Ait Bouzid, H., Bijla, L., Oubannin, S., Sakar, E. H., Jadouali, S., Hermansyah, A., Goh, K. W., Ming, L. C., Bouyahya, A., & Gharby, S. (2023). Phytochemistry, quality control and medicinal uses of saffron (Crocus sativus L.): An updated review. Journal of Medicine and Life, 16(6), 822–836. https://doi.org/10.25122/jml-2022-0353. DOI: https://doi.org/10.25122/jml-2022-0353

Arcos-Limiñana, V., Prats-Moya, S., & Maestre-Pérez, S. (2025). Impact of a UV-C scalable reactor on the chemical and sensory quality of peppercorns. Foods, 14(17), 3056. https://doi.org/10.3390/foods14173056 DOI: https://doi.org/10.3390/foods14173056

Aslami, H. M. (2006). Saffron from planting to harvesting to processing. 1st national conference on saffron, Herat, Afghanistan.

Bird, P., Bastin, B., Klass, N., Crowley, E., Agin, J., Goins, D., Bakken, H., Lingle, C., Schumacher, A., Calle, A., Suntharesan, K., Gohil, V., Donkers, A., Smith, R., Wood, D., Diederich, S., Kuchenberg, S., Satoshi, I., Brown, M., Alvarez, N., Corti, S., & Hochreuter, M. (2020). Evaluation of the 3M™ Petrifilm™ Rapid E. coli/Coliform Count Plate for the enumeration of E. coli and coliforms. Journal of AOAC International, 103(2), 513–522. https://doi.org/10.1093/jaocint/qsz013. DOI: https://doi.org/10.1093/jaocint/qsz013

Chembioagro. (2022). Application of UV-C irradiation for microbial reduction in spices and seeds. Chemical and Biological Technologies in Agriculture, 9, 24. https://doi.org/10.1186/s40538-022-00358-4. DOI: https://doi.org/10.1186/s40538-022-00358-4

Cosano, I., Pintado, C., Acevedo, O., Novella, J. L., Alonso, G. L., Carmona, M., Rosa, C. & Rotger, R. (2009). Microbiological quality of saffron from the main producer countries. Journal of Food Protection. 72(10), 2217–2220. https://doi.org/10.4315/0362-028x-72.10.2217 DOI: https://doi.org/10.4315/0362-028X-72.10.2217

Cutler, T. D., & Zimmerman, J. J. (2011). Ultraviolet irradiation and microbial control. Animal Health Research Reviews, 153(1-2), 93–97. https://doi.org/10.1017/S1466252311000016 DOI: https://doi.org/10.1017/S1466252311000016

Food and Agriculture Organization of the United Nations. (2015). Afghanistan: Herat-Bastan saffron. One Country One Priority Product (OCOP). https://www.fao.org/one-country-one-priority-product/asia-pacific/afghanistan/en?utm_source=chatgpt.com.

Gohari, A. R., Saeidnia, S., & Mahmoodabadi, M. K. (2013). An overview on saffron, phytochemicals, and medicinal properties. Pharmacognosy Reviews, 7(13), 61–66. https://doi.org/10.4103/0973-7847.112850. DOI: https://doi.org/10.4103/0973-7847.112850

Gomez, P. L., Welti-Chanes, J. & Alzamora, S. M. (2011). Hurdle technology in fruit processing. Annual Review of Food Science and Technology. 2, 447–465. https://doi.org/10.1146/annurev-food-022510-133619 DOI: https://doi.org/10.1146/annurev-food-022510-133619

ICMSF. (2005). Spices, herbs and dry vegetable seasonings. In: International commission on microbiological specifications for foods (ed.), Microorganisms in foods 6: Microbial ecology of food commodities. Kluwer Academic/Plenum Publishers, London, p. 360–372.

Kafi, M., Kamali, A. N., Husaini, A. M., Ozturk, M. & Altay, V. (2018). An expensive spice saffron (Crocus sativus L.): A case study from Kashmir, Iran, and Turkey. Global Perspectives on Underutilized Crops, pp 109–149. https://doi.org/10.1007/978-3-319-77776-4_4 DOI: https://doi.org/10.1007/978-3-319-77776-4_4

Khan, M., McDonald, M., Mundada, K., & Willcox, M. (2022). Efficacy of ultraviolet radiations against coronavirus, bacteria, fungi, fungal spores and biofilm. Hygiene, 2(3), 120–131. https://doi.org/10.3390/hygiene2030010 DOI: https://doi.org/10.3390/hygiene2030010

Ministry of Agriculture, Irrigation and Livestock. (2024). Annual agricultural report 1402. Government of Afghanistan. https://www.mail.gov.af/sites/default/files/2024.

Nikajima, K., Nonaka, K., Yamamoto, K., Yamaguchi, N., Tani, K. & Nasu, M. (2005). Rapid monitoring of microbial contamination on herbal medicines by fluorescent staining method. Letters in Applied Microbiology. 40, 128-132. https://doi.org/10.1111/j.1472-765X.2004.01643.x DOI: https://doi.org/10.1111/j.1472-765X.2004.01643.x

Nur, F., Libra, U. K., Rowsan, P., Azad, A. K. & Begum, K. (2018). Assessment of Bacterial contamination of dried herbs and spices collected from street markets in Dhaka. Bangladesh pharmaceutical Journal., 21(2), 96-100. https://www.banglajol.info/index.php/BPJ/article/download/37919/25791?utm_source=chatgpt.com DOI: https://doi.org/10.3329/bpj.v21i2.37919

Predieri, S., Magli, M., Gatti, E., Camilli, F., Vignolini, P., & Romani, A. (2021). Chemical composition and sensory evaluation of saffron. Foods, 10(11), 1-8. https://doi.org/10.3390/foods10112604 DOI: https://doi.org/10.3390/foods10112604

Romagnoli, B., Menna, V., Gruppioni, N. & Bergamini, C. (2007). Aflatoxins in spices, aromatic herbs, herb-teas and medicinal plants marketed in Italy. Food Control, 18, 697–701. https://doi.org/10.1016/j.foodcont.2006.02.020 DOI: https://doi.org/10.1016/j.foodcont.2006.02.020

Schumacher, A., Lingle, C., & Silbernagel, K. M. (2023). 3M™ Petrifilm™ Yeast and Mold Count Plate for the enumeration of yeasts and molds in dried cannabis flower: AOAC Official MethodSM 997.02. Journal of AOAC International, 106(2), 412–419. https://doi.org/10.1093/jaocint/qsac114. DOI: https://doi.org/10.1093/jaoacint/qsac114

Shahbandeh, M. (2020). Leading saffron producers worldwide. (2019). https://www.statis ta.com/statistics/1135621.