Irradiation of spices and its detection

Abstract

In this study, possible methods for detecting irradiation of spices are reviewed. Of the different kinds of techniques, the most promising control methods are thermo-and chemiluminescence and the microbiological and viscosimetric methods. The suitability of analytical methods for detecting possible degradation of the main compounds in the aromas of spices during irradiation is also discussed. The irradiation of spices can be detected reliably with thermoluminescence and by chemiluminescence measurements. Advantages of a new thermoluminescence method, based on mineral measurements, are also 233

Food irradiation‐chemistry and applications∗

“…Use of irradiation technology in the disinfection of spices has been described in detail by Sjoberg et al (87).…”

“…Irradiation-treated foods remain fresh and the physical state of frozen or dried commodities is not changed (86). Depending upon the dose, either all of the microorganisms present in a food can be inactivated to secure long-term storage, or only a fraction of them in order to obtain a limited extension of the shelf-life (87). A brief discussion of irradiation as applied to some foods is given below.…”

Production Practices and Quality Assessment of Food Crops Volume 1

“…Contamination may occur during harvesting, handling, transportation or storage of the spices (Sjöberg et al, 1991). Contamination may occur during harvesting, handling, transportation or storage of the spices (Sjöberg et al, 1991).…”

“…Occasionally, other fumigants like propylene oxide and methyl bromide are used, too (Sjöberg et al, 1991). Occasionally, other fumigants like propylene oxide and methyl bromide are used, too (Sjöberg et al, 1991).…”

“…Occasionally, other fumigants like propylene oxide and methyl bromide are used, too (Sjöberg et al, 1991). Irradiation is also believed to have an after-effect in dry spices as the number of the viable cells is reduced even during post irradiation storage depending on the irradiation dose (Sjöberg et al, 1991). On the other hand, heating is restricted to low temperatures otherwise the content of the heat sensitive aroma compounds will be dramatically reduced.…”