Herbs, Spices and Dry Ingredients

The bacteria, molds and yeasts that often contaminate herbs, spices and dehydrated vegetable substances (spices), can cause illness and food spoilage.

Irradiation is the most effective and least intrusive of all physical and chemical methods used for spice decontamination. It leaves no chemical residues and results in cleaner spices with limited impact on flavor, moisture content or aroma.

Currently in the U.S., about ten percent of all herbs and spices are irradiated, and virtually all irradiated spices are used by food processors.

• U.S. regulations allow the irradiation of herbs, spices and dehydrated vegetable seasonings up to 30 kGy. Since spices are dry, and their contamination levels are higher than those of many other food products, processing doses range from 5 to 25 kGy.
• The actual dose used for spice decontamination depends on many factors such as the type of product, its contamination level, the type of microorganisms that need to be controlled, packaging density and the operations of the irradiation facility.
• Your Sterigenics representative will be pleased to recommend a custom spice decontamination program tailored to your specific needs.