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The feasibility of inactivating microflora of foreign spices by means of gamma radiation, without causing significant organoleptic or chemical changes, was studied. Ground cinnamon, clove, coriander, nutmeg, white and black pepper were irradiated with doses of 7 and 10 kGy1 of 60Co. Chemical analysis were performed so as to verify the Argentine Alimentary Codex specifications and the effect of radiation on those characteristics by which spices are appreciated, such as color and volatiles. No differences between control and irradiated samples could be found in any of these parameters. Microbiological results showed that aerobic plate count was reduced by 2.5 to 4.0 log cycles with 7 kGy. At 10 kGy survivors could only be found in cinnamon (1.7 log cfu/g)2. Cinnamon and clove were sensorily evaluated. No differences due to irradiation were found. So, it can be concluded that 10 kGy of gamma radiation suffice the purpose of this work. This good market condition was held at least during one year.

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