Irradiation of spices - a review

• Published in: Czech Journal of Food Sciences Vol. 25; no. 5; pp. 231 - 242
• Main Author: Sadecka, J.,Vyskumny Ustav Potravinarsky, Bratislava (Slovak Republic)
• Format: Journal Article
• Language: English; Czech; Slovak
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2007; Czech Academy of Agricultural Sciences
• Subjects: ACEITES ESENCIALES; antioxidant activity; ANTIOXIDANTES; ANTIOXIDANTS; ANTIOXYDANT; CALIDAD; Cesium 137; Cesium isotopes; Cesium radioisotopes; CHROMATOGRAPHIE EN PHASE GAZEUSE; COMPOSE VOLATIL; COMPUESTO VOLATIL; CROMATOGRAFIA DE GASES; EPICE; epr spectroscopy; ESPECIAS; ESPECTROMETRIA DE MASAS; ESSENTIAL OILS; Food; FOOD HYGIENE; Food irradiation; Food processing; Food production; FOOD SAFETY; GAMMA IRRADIATION; Gamma rays; GAS CHROMATOGRAPHY; gc/ms; High energy electrons; HIGIENE DE LOS ALIMENTOS; http://www.fao.org/aos/agrovoc#c_11097; http://www.fao.org/aos/agrovoc#c_11828; http://www.fao.org/aos/agrovoc#c_12421; http://www.fao.org/aos/agrovoc#c_15685; http://www.fao.org/aos/agrovoc#c_24933; http://www.fao.org/aos/agrovoc#c_2669; http://www.fao.org/aos/agrovoc#c_28432; http://www.fao.org/aos/agrovoc#c_28434; http://www.fao.org/aos/agrovoc#c_3019; http://www.fao.org/aos/agrovoc#c_33995; http://www.fao.org/aos/agrovoc#c_511; http://www.fao.org/aos/agrovoc#c_5399; http://www.fao.org/aos/agrovoc#c_6400; HUILE ESSENTIELLE; Hygiene; HYGIENE DES ALIMENTS; INNOCUITE DES PRODUITS ALIMENTAIRES; INOCUIDAD ALIMENTARIA; IONIZING RADIATION; IRRADIACION GAMMA; IRRADIACION POR RAYOS X; Irradiation; IRRADIATION AUX RAYONS X; IRRADIATION GAMMA; MASS SPECTROMETRY; olfactometry; ORGANOLEPTIC PROPERTIES; Product safety; PROPIEDADES ORGANOLEPTICAS; PROPRIETE ORGANOLEPTIQUE; QUALITE; QUALITY; RADIACION IONIZANTE; Radiation dosage; RADIATION IONISANTE; Radioisotopes; sensory quality; Shelf life; SPECTROMETRIE DE MASSE; SPICES; Vegetables; viscometry; VOLATILE COMPOUNDS; X RAY IRRADIATION
• ISSN: 1212-1800; 1805-9317
• DOI: 10.17221/684-cjfs

Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven process that has found many applications. Depending on the absorbed dose of radiation, various effects can be achieved resulting in reduced storage losses, extended shelf life and/or improved microbiological and parasitological safety of foods. The most common irradiated commercial products are spices and vegetable seasonings. Spice irradiation is increasingly recognised as a method that reduces post-harvest losses, ensures hygienic quality, and facilitates trade with food products. This article reviews recent activities concerning food irradiation, focusing on the irradiation of spices and dried vegetable seasonings from the food safety aspect.