Irradiation as a method for decontamination of spices
- 1 January 1988
- journal article
- research article
- Published by Taylor & Francis in Food Reviews International
- Vol. 4 (1) , 77-92
- https://doi.org/10.1080/87559128809540822
Abstract
Microbiological quality of spices is described. The effects of different treatment (extraction, fumigation, ionizing radiation) are discussed. The advantage of microbiological decontamination by inadiation is described. The safety, legislative status, and commercialization of irradiated spices are discussed.Keywords
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