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Irradiation of spices - a review

Author

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  • Jana Sádecká

    (Food Research Institute, Bratislava, Slovak Republic)

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.

Suggested Citation

  • Jana Sádecká, 2007. "Irradiation of spices - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(5), pages 231-242.
    • Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:5:id:684-cjfs
    DOI: 10.17221/684-CJFS
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    References listed on IDEAS

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    1. J. Sádecká & E. Kolek & Z. Salková & J. Petríková & M. Kováč, 2004. "Effect of gamma-irradiation on microbial decontamination and organoleptic quality of black pepper (Piper nigrum L.)," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 342-345.
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