Literature Review of Inactivation of Microorganisms in Spices by Ionizing Radiation
This study summarizes published scientific evidence of inactivation of microorganisms in spices by ionizing radiation. It is an extensive review of the scientific literature on the irradiation inactivation of gram negative microorganisms in dried spices and herbs.
Membership Required
A valid ASTA membership is required to access this page. Please use the form below to log in with your ASTA member account.
Log in
Not a member yet? Click here to learn about joining ASTA today.
Related Resources
2023 Technical Presentation: Emerging Strategies for Implementing Preventive Controls to Improve the Safety of Spices
This presentation was provided at the April 2023 Symposium in San Diego. This symposium, titled The State of Science on Traditional and Emerging Food Safety Treatment Methods, addressed the risk of Salmonella in spices and validated controls for emerging treatment methods that are available. Dr. Jennifer Acuff from the University of Arkansas presented the state of science on emerging strategies to implement preventive controls and improve the safety of spices.
ESA White Paper on ETO/ECH Residues in Culinary Herbs and Spices.
This European Spice Association's (ESA's) White Paper provides information on ETO/ECH Residues in Culinary Herbs and Spices. It includes background, information on Ethylene Oxide (ETO) treatment, Ethylene, Ethylene Oxide production, cross contamination, and a conclusion.
