Radiation decontamination of herbs and spices

Despite the great advances observed in modern synthesis-based pharmacy, medicinal plants still make an important contribution to health care. There has been a growing interest in the alternative therapies in recent years, especially those from plants. The World Health Organization estimates that about 65–80% of the world’s population living in developing countries depends essentially on medicinal plants (herbs) for primary health care. Spices and herbs are often contaminated with high levels of bacteria, moulds and yeasts. Most often the microorganisms, which are present on the surface of the plant, are a mixture of epiphytic microflora, growing on specific varieties of plants, and the microflora originating from the plant environment, namely soil, water and air. Pathogenic microorganisms may grow on some herbs and spice plants, and quite often they grow not only on the surface, but inside of the plant’s tissue as well. If untreated, the herbs and spices will result in rapid spoilage of the products which are supposed to enhance. When contaminated with pathogenic bacteria, they can also result in serious foodborne illnesses. Spices are usually decontaminated by irradiation or by fumigation with ethylene oxide gas (EtO). Some spices can be also steam treated. There is an extensive body of research available on the irradiation of spices, herbs and vegetable seasonings. Most products have been studied with at least preliminary if not extensive research, and the effects of irradiation on microbial contamination and sensory properties have been quantified. Since irradiation is a clearly preferable sanitation method, its use has been allowed by CODEX and by most countries worldwide [16]. While the use of EtO is allowed in North America, its use is not allowed Radiation decontamination of herbs and spices Andrzej G. Chmielewski, Wojciech Migdał