To the question of the possibilities of reducing the microbiological contamination of spices

Abstract

In order to improve the palatability of food products, vegetable spices with specific persistent aromas and tastes are added in small quantities to the cooking technology. Dried spices, as a rule, are abundantly seeded with microorganisms. Their microflora is very diverse. Food production includes strict microbiological control of raw materials. Various physical methods are used to eliminate microorganisms that inhabit spices: sterilization, ultraviolet radiation, radiation exposure, etc. It is not always possible to use these methods in production. The aim of this study was to study the possibility of reducing the microbiological contamination of spices. The objects of study were ground black pepper and bay leaf. The method of exposure to microorganisms was electron-ion processing.