Irradiation to decontaminate herbs and spices 73
herbs hygienized by ionizing radiation. These include detection systems based on
electron spin resonance spectroscopy, luminescence, and GC/MS. The only way for
consumers to know that the commodity has been irradiated is by the label that the
product carries clearly declaring the treatment in words, with a symbol or both.
3.8 References and further reading......................................................
DIEHL, J.F. (1997). Safety of Irradiated Foods, Marcel Dekker, Inc, New York.
FARKAS, J. (1988). Irradiation of Dry Ingredients, CRC Press, Boca Raton, Florida.
GAUTAM, S., SHARMA, A. and PAU L THOMAS (1998). Improved bacterial turbidimetric method for detection
of irradiated spices. J. Agric. Food Chem. 46, 5110–5112.
HAJARE, S.S., HAJARE, S.N. and SHARMA S. (2005). Aflatoxin inactivation using aqueous extract of
ajowan (Trachyspermum ammi) seeds. J Food Sci 70(1), C 29-34.
HEIDE, L. and BOGL, K.W. (1987). Identification of irradiated spices with thermo and chemiluminescence
measurements. Int. J. Food Sci. Technol., 22, 93.
INTERNATIONAL COMMISSION ON MICROBIOLOGICAL SPECIFICATION FOR FOODS (ICMF) (1974). Cited in Microbial
Ecology of Foods Vol. 1 & 2 1980, New York. Academic Press.
JOSEPHSON, E.S. and PETERSON, M.S. (Eds.). (1983). Preservation of food by ionizing radiations Vol.1,
2 & 3, CRC Press Inc., Boca Raton, Fl., USA.
MUNASIRI, M.A., PA RT E, M.N., GHANEKAR, A.S., SHARMA, A., PA DWA L-DESAI, S.R. and NADKARNI, G.B. (1987).
Sterilization of ground pre-packed Indian spices by gamma irradiation. J. Food Sci. 52, 823–
825.
NAIR, P.M. and SHARMA, A. (1994). Food Irradiation. Encyclopedia of Agricultural Sciences, Academic
Press, New York.
NIAZ, Z., VARIYAR, P.S., GHOLAP, A.S. and SHARMA, A. (2003). Effect of gamma irradiation on the lipid
profile of nutmeg (Myristica fragrans Houtt.). J. Agric. Food Chem. 51(22), 6502–6504.
PA DWA L-DESAI, S.R., SHARMA, A. and AMONKAR, S.V. (1987). Disinfestation of whole and ground spices
by gamma irradiation. J. Food Sci. & Technol. 24, 321–322.
PRUTHI, J.S. (1980). Spices and condiments, Chemistry, Microbiology and Technology. Adv. Food
Res. Supp. No. 4. Academic Press, New York.
SHARMA, A., PA DWA L-DESAI, S.R. and NAIR, P.M. (1989). Assessment of microbiological quality of some
irradiated spices. J. Food Sci. 54, 489–490.
SHARMA, A., GHANEKAR, A.S., PA DWA L-DESAI, S.R. and NADKARNI, G.B (1984). Microbiological status and
antifungal properties of irradiated spices. J. Agric. Food Chem. 32, 1061–1064.
SHARMA A., GAUTAM, S. and JADHAV, S.S. (2000). Spices as dose modifying factors in radiation inactivation
of bacteria. J. Agric. Food Chem. 48, 1340–1344.
SUBBULAKSHAMI, G., UDIPI, S., RAHEJA, R., SHARMA, A., PA D WA L-DESAI, S.R. and NAIR, P.M. (1991). Evaluation
of sensory attributes and some quality indices of iradiated spices. J. Food Sci. & Technol. 28,
396–397.
WHO. (1994). Safety and Nutritional Adequacy of Irradiated Food. World Health Organization,
Geneva.
WHO (1999). High Dose Irradiation: Wholesomeness of food irradiated with doses above 10 kGy,
WHO Technical Report Series 890, World Health Organization, Geneva.