Heat treatment and irradiation are the two advanced and innovative processing technologies for the inactivation of microorganisms to ensure the safety by extending the shelf life of foods. Irradiation along with the heat treatment proved that synergistic effect in the reduction of bacterial count during storage gradually decreased up to 60 days and increased again almost to a level of 0th day to 90th day. Irrespective of treatments and storage the least fungal count was observed in pearl millet followed by sorghum and foxtail millet. The effect of storage was observed on foxtail millet than sorghum and pearl millet. | Effect of heat treatment and gamma irradiation on the total bacterial count of selected millet grains Jowar Bajra and Foxtail
