Irradiation of spices - a review

Jana Sádecká
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Jana Sádecká: Food Research Institute, Bratislava, Slovak Republic

Czech Journal of Food Sciences, 2007, vol. 25, issue 5, 231-242

Abstract: Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven process that has found many applications. Depending on the absorbed dose of radiation, various effects can be achieved resulting in reduced storage losses, extended shelf life and/or improved microbiological and parasitological safety of foods. The most common irradiated commercial products are spices and vegetable seasonings. Spice irradiation is increasingly recognised as a method that reduces post-harvest losses, ensures hygienic quality, and facilitates trade with food products. This article reviews recent activities concerning food irradiation, focusing on the irradiation of spices and dried vegetable seasonings from the food safety aspect.

Keywords: food irradiation; spices; essential oils; GC; GC/MS; sensory quality; olfactometry; antioxidant activity; EPR spectroscopy; viscometry (search for similar items in EconPapers)
Date: 2007
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:25:y:2007:i:5:id:684-cjfs

DOI: 10.17221/684-CJFS

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