The Effect of Microwave Electromagnetic Radiation on Microorganisms and Stored Grain Pests in Iraqi Local Wheat

Abstract

Contamination of stored grain with microorganisms and insects is a significant problem in the grain industry, particularly with Iraqi local wheat. This study examined the effect of microwave radiation on various bacteria and fungus strains, specifically Escherichia coli, Salmonella, and Aspergillus spp. The results concluded that microwaving at 500 W for 60 seconds is an effective and rapid method to reduce microbial contamination in Iraqi local wheat. In this experiment, all biological indicators were eliminated. Additionally, microwave radiation can effectively control insects such as Trogoderma granarium, Tribolium castaneum, and Oryzaephilus surinamensis found in Iraqi local wheat. Grain samples, each weighing 50 grams and containing 14% moisture, were infested with stored grain insects. These samples were then exposed to microwave energy at 500 W for 60 seconds. A complete (100%) mortality rate was achieved for adult Trogoderma granarium insects under these conditions.The average moisture loss in the wheat was recorded at 1.9 percentage points, with no significant differences observed in the quality characteristics of the microwave-heated wheat. Microwave disinfection can offer a continuous process, allowing for the treatment of large volumes of product in less time. It is considered a safe and competitive alternative to traditional methods, as it prevents environmental contamination and leaves no undesirable residues. Therefore, using microwaves can be an effective strategy for controlling insect infestations and microbial contamination in stored grains compared to other available methods.