2024
DOI: 10.1111/1541-4337.70076
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A comprehensive review on ultraviolet disinfection of spices and culinary seeds and its effect on quality

Víctor Arcos‐Limiñana,
Salvador Maestre‐Pérez,
María Soledad Prats‐Moya

Abstract: Spices and culinary seeds, valued for their flavor and aroma, pose unique challenges for disinfection, as heat treatments are often unsuitable. Their raw consumption increases the risk of contamination, particularly with Salmonella spp. Thermal treatments are widely used for food disinfection due to their effectiveness in inactivating bacteria. However, these methods often degrade the nutritional and sensory qualities of food. Ultraviolet (UV) light, however, is a promising nonthermal technique that balances m… Show more

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