Spices decontamination

The doses applied for the widely used microbial decontamination by irradiation of spices, dried herbs, and dry vegetable seasonings (see Sec. 4.9) are much higher than the disinfestation doses. Thus radiation decontamination of these commodities is more than enough to kill also any insects eventually infesting them. 

Zhao, J. and Cranston, P.M. (1995) Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents of the spice, journal of the Science of Food and Agriculture 68(1), 11-18. 

EFFECT OF y-IRRADIATION IN VOLATILE OIL COMPOSITION Currently, y-irradiation is used for the decontamination of spices but its effect on essential oil composition is controversial and contradictory in cardamom (Ljubica, 1983 Klaus and Wilhelm, 1990 Maija et al, 1990). 

High dose (10-50 kGy) Decontamination of food additives and 0-50 cooking time) Spices, enzyme preparations, natural... 

Currently in the United States, some spices such as black peppers, ground paprika and some blend of spices are irradiated for the wholesale market and for some speciality foods such as pastrami. The purpose is decontamination at a dose range of 10 kGy and higher. These spices and seasonings have been irradiated in the past few years at commercial irradiation plants in New Jersey, California and elsewhere. The quantities irradiated in the past two years are estimated to be around 1,000 to 2,000 metric tons per year. 

Spices and dry vegetable seasonings Decontaminates, controls insects and harmful bacteria 30... 

The dose used to decontaminate meat and spices is in the range 3-30 kGy. Therefore, the chemical reactions mentioned here are to be expected. Considerably lower doses are used for the treatment of fruit and vegetables as shown in the following examples disinfection of fruit and nuts... 

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