Comparative analysis of spices decontaminated by ethylene oxide or gamma radiation

A comparison was made between the microbiological efficacy of ethylene oxide treatment (800 g T gas per m3 at 22 deg C for 6 h) and irradiation with 4 or 8 kGy gamma radiation and between their respective effects on the volatile oil content of black pepper, the sensory characteristics of ground black pepper, ground paprika, onion powder and garlic powder and the water uptake of the latter two seasonings. The study showed radiation treatment to be competitive with ethylene oxide treatment from the point of view of microbiological efficacy as well as in maintaining the quality characteristics of seasoning. (author) 53 refs.; 7 figs.; 3 tabs