16
Views
7
CrossRef citations to date
0
Altmetric
Original Article

Irradiated versus fumigated spices in sausage

, , &
Pages 319-325 | Published online: 06 Jul 2009

References

  • Association of Official Analytical Chemists (AOAC). Food and Drug Administration Bacteriological Analytical Manual, 7th edn. Association of Official Analytical Chemists., Arlington, VA 1992
  • Eiss M I. Irradiation of spices and herbs. Food Technol. Aust. 1984; 36: 362–363; 366, 370
  • Farkas J. Irradiation of Dry Food Ingredients. CRC Press., Boca Raton, FL 1988
  • Farkas J, Andrassy E. Comparative analysis of spices decontaminated by ethylene oxide or gamma radiation. Acta Aliment 1988; 17(1)77–94
  • Govindarajan V S. Capsicum-production, technology, chemistry, and quality. Part 1: history, botany, cultivation, and primary processing. CRC Crit. Rev. Food Sci. Nutr. 1985; 22(2)109–175
  • ICMSF (International Commission on Microbiological Specifications for Foods). Meats and meat products. Microbial Ecology of Foods. Vol. 2. Food Commodities, J H Silliker, R P Elliot, A C Baird-Parker, F L Bryan, JHB Christian, D S Clark, J C Olson, T A Robert. Academic Press., New York 1980; 333–409
  • Jay J M. Modern Food Microbiology, 4th edn. Van Nostrand Reinhold., New York 1992
  • Kiss I. Decontamination of spices by irradiation. Magyar Allatorvosok Lapja 1984; 39: 116–119
  • Kiss I, Farkas J. Irradiation as a method for decontaminating spices. Food Rev. Int. 1988; 4: 77–92
  • Kiss I F, Beczner J, Zachariev G, Kovacs S. Irradiation of meat products, chicken and use of irradiated spices for sausages. Radiat. Phys. Chem. Int. J. Radiat. Appl. Instrum. C 1990; 36: 295–299
  • Niemand G, Fabian P. Spices pass the sausage test. Food Ind. S. Afr. 1986; 39(b)27–28
  • Sjoberg A M, Manninen M, Pinnioja S, Honkanen E, Latva-Kala K. Irradiation of spices and its detection. Food Rev. Int. 1991; 7: 233–253
  • Stevenson K E, Segner W P. Mesophilic aerobic sporeformers. Compendium of Methods for the Microbiological Examination of Foods, C Vanderzant, D F Splittstoesser. American Public Health Association., Washington, DC 1992; 265–274
  • Szabad J, Kiss I. Comparative studies on the sanitising effects of ethylene oxide and of gamma radiation in ground paprika. Acta Aliment. 1979; 8: 383–395
  • Toofanian F, Stegeman H. Comparative effect of ethylene oxide and gamma irradiation on the chemical, sensory and microbial quality of ginger, cinnamon, fennel, and fenugreek. Acta Aliment. 1988; 17: 271–281
  • Vajdi M, Pereria R R. Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on selected spices. J. Food Sci. 1973; 38: 893–895
  • Vajdi M, Pereira R R, Gallop R A. How gamma irradiated and ethylene oxide treated spices affect the microbial quality, shelf-life, and flavor of garlic sausage. Food Prod. Develop. 1973; 7(7)90–92
  • Weber F E. Controlling microorganisms in spices. Cereal Foods World 1980; 25: 319–321

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.