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September 1, 1972Journal of Applied Bacteriology

The Effect of Ionizing Radiation on the Microbiological Content and Volatile Constituents of Spices

TORE B. TJABERG Bjarne Underdal Gulbrand Lunde

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Abstract

S ummary : Irradiation at a level of 0·5 Mrad decreased the number of surviving microorganisms in spices considerably and 1·58 Mrad sterilized them. Gas chromatography showed a slight increase in the amounts of volatile constituents with increasing dose. The amounts of permanent free radicals in the spices were negligible.

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TJABERG et al. (1972) studied this question.

synapsesocial.com/papers/6adade3670c6c0adf82366c3 https://doi.org/10.1111/j.1365-2672.1972.tb03724.x

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