RESUMEN
The present study was carried out to avoid any microbial contamination in the post process stage to bakery products and to increase the shelf life of cakes by ultraviolet lamp [280nm Hanovia]. There are many factors affecting the inhibition of microorganisms growth on the cake surfaces. The exposure time was [10, 20, 30min], angular distance of UV lamp was [10, 20, 30cm] and [before and after] packaging, the effectiveness of UV lamp for cake preservation was investigated. The inhibition of the total count, mold and yeast, and spore-forming bacteria increased in the cakes packaged in polypropylene bags by the increased exposure time and decreased the lamp distance. The samples of cakes packaged in polypropylene bags before treatment, at an exposure time of 30min and 10cm distance, after 5 weeks [total count were 80 colonies/gm, which spore-forming bacteria, and [mold and yeast] were nil,. Recording longer the shelf life in compared to samples of cake packaged in polypropylene bags after ultraviolet treatment, [with exposure time 30min and 10cm distance] Total count were 80 colonies /gm, spore-forming bacteria, and [yeast and molds] were nil, after 8 weeks at 70c. While the samples treated before packaging with exposure time 10 min and 30 cm distance [The total count sore-forming bacteria, and [yeast and molds] were 560, 370, 310 colonies/gm, respectively after 8 weeks at 70°C. The sensory evaluation of the studied cakes led to indicated that the U.V. treatment had non-significant effect on sensory properties of the cakes