Development of a novel microbiological method for detection of gamma irradiated spices

Spices are food additives that used in many different areas of technology. Most the spices contain essential oils sensitive to thermal degradation processes. Therefore, an alternate method decontamination, other than thermal, should be so microbial safety is ensured. This study was focused on evaluation effect ionizing radiation, known as radurization, microbiological samples red pepper, black and stinging nettle, from North Macedonia. Samples were irradiated by 60Co γ-rays. The possibility for development a novel, shortened investigated. conventional agar plate used, standard method, order evaluate irradiation food. pepper nettle did not show any growth when inoculated both media, after being irradiated. Additionally, photostimulated luminescence thermoluminescence physical methods. By comparing two glow curves ratio, obtained values greater 0.1, which confirms have been