Abstract:
Gamma irradiation at 5 kGy and 7.5 kGy reduced the bacterial and fungal contamination of cardamom,
nutmeg and pepper to commercially acceptable levels. Bacillius sp, Aspergillus sp and Penicillium sp were
the predominant microbial contaminants in Sri Lankan spices. Re-contamination of micro-organisms was
not observed during storage for 3 months at 280 C and at 75% RH. Gamma irradiation at 5 kGy and 7 kGy
did not reveal any significant variation on the volatile oil components and essential oil contents when
compared with the unirradiated cardamom, nutmeg and pepper.
