Understanding Options For Sanitation Of Spices, Herbs, And Vegetable Seasoning

The spices, herbs, seeds, and other dehydrated vegetables used to flavor food are fermented, dried, and processed in order to develop their unique flavors and fragrances. Once the appropriate flavors are attained, the spices are shipped all around the world with many modes of transportation, such as open barges or refrigerated trucks. Unfortunately, many of the spices and herbs become contaminated with bacteria and molds over their long journey. This article presents two effective solutions for preventing as much contamination as possible before the spices and herbs reach the table; ethylene oxide (EO) fumigation and irradiation processing. Download the paper for more in depth information on each process and their benefits.