Decontamination of Spices by Irradiation

Abstract

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.

Study on the Use of Ionizing Radiation for the Preservation of Spices

“…In addition, it reduces post-harvest losses, ensures hygienic quality and facilitates food product trading [8] .The established community list provided by the Directive 1999/3/EC itemizes food ingredients and foods that can be treated by ionizing radiation and gives the maximum overall average absorbed dose as 10 kGy for dried aromatic herbs, spices and vegetable seasonings [9]. The U.S. Food and Drug Administration (FDA) limit for culinary spices, herbs, seeds, vegetable seasonings cannotsurpass 30 kGy [4] [10] .No significant chemical changesfound inirradiatedblack pepper and clove with doses of 7 and 10 kGy.However, the microbiological results revealed that the aerobic platecount was reduced by 2.5 to 4.0 log cycles (mean values) with a dose of 7 kGy, while 10 kGy provided the most satisfactory hygienic results,to maintain a good market condition for at least one year [11]. Most significant changes in the chemical composition and in the microbiological quality of black pepper were observed after an ionizing radiation treatment of up to 30 kGy.…”

“…Irradiation is used to improve the microbiological safety of foods. The irradiation showed a feasible process because the doses necessary to ensure good microbiological quality did not change the overall quality of the Spice [11]. There was an increase in the shelf life of the irradiated when compared to the non-irradiated samples [34][35] [36].…”

Potencial do uso da radiação ionizante e CO2 supercríticoPotencial do uso da radiação ionizante e CO2 supercríticoPotencial do uso da radiação ionizante e CO2 supercrítico Potencial do uso da radiação ionizante e CO2 supercrítico para inativação de Bacillus cereus em pimenta-do-reino

“…Dos isolados avaliados, a maioria era constituída de bastonetes Gram-positivos e produtores de catalase e foram reconhecidos como prováveis membros do gênero Bacillus. A presença de esporos termorresistentes de mesófilos na ordem de 3,2 x 10 5 UFC.g -1 foi relatada por Narvaiz et al (1989), em pimenta preta, enquanto Rodríguez et al (1991) detectaram uma contagem de bactérias termorresistentes variando de 1,7 x 10 3 a 6,1 x 10 6 UFC.g -1 em pimenta preta em grão tratada a 80 o C durante 20 min.…”

“…Potencial do uso da radiação ionizante e CO 2 supercrítico para inativação de Bacillus cereus em pimenta-do-reino FROEHLICH, A. et al www.ital.sp.gov.br/bj Em razão da contaminação elevada dos condimentos e do risco à saúde de consumidores, existe a necessidade de submetê-los a processos de redução ou inativação da microbiota contaminante. Métodos convencionais de descontaminação não são ideais para o tratamento de condimentos (NARVAIZ et al, 1989), pois, em função da termosensibilidade dos óleos essenciais, o calor não pode ser usado. Gases como óxidos de etileno, propileno e brometo de metila são eficientes, mas foram banidos por deixarem resíduos químicos no produto e também por serem potencialmente carcinogênicos e mutagênicos (IFT, 1983).…”

Irradiation of spices - a review

“…The research has demonstrated that gamma irradiation at the dose of 10 kGy (toxicologically and nutritionally confirmed maximum safe dose) can eliminate microbial load of spices without causing any significant organoleptic or chemical alterations (Farkas 1973(Farkas , 1985(Farkas , 1987Farkas et al 1973;Kiss et al 1978;Ito et al 1985;Mossei 1985;Narvaiz et al 1989;Sádecká et al 2004Sádecká et al , 2005a. Lescano et al (1991) showed that even the treatment at the dose of 30 kGy of ginger, turmeric, cayenne pepper, onion, and garlic powders did not alter their seasoning capacity (odour, flavour and pungency).…”