Microbiological status and antifungal properties of irradiated spices

Journal Article · · J. Agric. Food Chem.; (United States)

DOI:https://doi.org/10.1021/jf00125a030· OSTI ID:6095403

Sharma, A; Ghanekar, A S; Padwal-Desai, S R; Nadkarni, G B

The bacterial counts of commercially available species were found to be in the range of 10/sup 2/-10/sup 7//g, whereas the fungal counts varied between 10/sup 2/ and 10/sup 3//g. Among the five spices studied, pepper, cardamom, and nutmeg mace had a high microbial load compared to cinnamon and clove. Exposure to ..gamma..-irradiation in the dose range of 7.5-10 kGy was adequate to sterilize all the spices. The essential oil of clove and cinnamon exhibited inhibitory properties against aflatoxin-producing aspergilli. ..gamma..-Irradiation did not affect fungal inhibitory principles present in clove, though marginal reduction was observed in that of cinnamon.

• Research Organization: Bhabha Atomic Research Centre, Bombay, India
• OSTI ID: 6095403
• Journal Information: J. Agric. Food Chem.; (United States), Journal Name: J. Agric. Food Chem.; (United States) Vol. 32:4; ISSN JAFCA
• Country of Publication: United States
• Language: English

Related Subjects

560155* -- Radiation Effects on Animals-- Disinfestation-- (-1987)
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
BACTERIA
CLEANING
DATA
DECONTAMINATION
DOSE-RESPONSE RELATIONSHIPS
ELECTROMAGNETIC RADIATION
EXPERIMENTAL DATA
FUNGI
GAMMA RADIATION
INFORMATION
IONIZING RADIATIONS
MICROORGANISMS
NUMERICAL DATA
PLANTS
RADIATIONS
RADIOSENSITIVITY
RADIOSTERILIZATION
SPICES
STERILIZATION