Journal of Food Science · 1987 · 32 citations · 7 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyFood PreservationFood SafetyFood ContaminantsFood ContaminationIrradiation PreservationMicrobial ContaminationPostharvest MicrobiologySpice ProcessingContaminated ProduceFood Safety Of Fresh ProduceIonizing IrradiationMold ContaminationMold Contamination In FoodsPostharvest IrradiationSpice CropsSpice Plants
ABSTRACT Prepacked ground Indian spices which included pepper. turmeric, chilli, and coriander were found to be heavily contaminated with bacteria and molds. The total bacterial counts ranged between 10 5 –10 7 . whereas total fungal counts ranged between 10 2 –10 6 . Red chilli was found to be the most contaminated spice. The bacterial population consisted mainly of spores. A dose of 10 kGy was found to be effective in destroying these microbes in prepacked spices without affecting their quality attributes. To eliminate mold contamination a dose of 5 kGy was sufficient. During a six‐month storage study of irradiated and unirradiated spices, the irradiated spices were found to retain their quality.
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Spices and condiments: chemistry, microbiology, technology.
J. S. Pruthi · PubMed · 1980 · 133 citations