Dear all
Please I would like to know What is the best method to reduce the microbial contamination in spices?
Also, what is the recent technology to reduce the microbial contamination in spices?
Microbial contamination may start from the time when crop is in field. There is need to follow good agriculture and good processing practices for reducing contamination. Harvesting at right stage and drying upto desired level of moisture and suitable storage is important for reduced level of contamination.
Thanks for your feedback. But I need the methods for reduction the microbial load after harvest
Thanks for your reply. But I think the ozone treatment is change the spices color
After following Good Agricultural Practices and Good Manufacturing Practices and developing Hazard Analysis Critical Control Point (HACCP) plans for growing, harvesting and processing, microbial-reduction techniques are recommended. The main methods are ethylene oxide gas or propylene oxide gas, irradiation and steam treatment. Ethylene oxide (EO) or propylene oxide (PPO) are applied under vacuum or under pressure and can kill bacteria, yeast, mold and pathogens without the need for high temperatures. EO is particularly widely used because it usually does not affect appearance or flavor of spices.
Sir,
I agree with the colleagues. Ozone can be a good solution against vegetative forms without a negative effect on the sensory quality of spices (pepper as example) under well-controlled conditions. The results of our laboratory are really positive.
On the other hand, ozone is of little effect against spores.
For more information, you can read the publications of Mme. Agnieszka Joanna Brodowska. She published several good papers about conventional and innovative spices decontamination technologies.
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