Food Protectants and Infestation Control Department, Central Food Technological Research Institute, Mysore, Karnataka 570 020, India
*Corresponding author; E-mail: rama60swamy@yahoo.co.in Tel: 91(821) 2513210; Fax: 91(821) 517233
The spice powders were treated with phosphine, methyl bromide and ethylene oxide fumigants and carbon dioxide – rich atmosphere and examined for the reduction of microorganisms on them. Treatment with ethylene oxide at 100 and 640 mg L−1 for 6 h under reduced pressure and CO2 at 90% atmosphere for 15 d reduced the mold populations significantly. The reduction of total aerobic mesophilic bacteria in all the spices that were treated with high dose of ethylene oxide was similar but it was not so against aerobic spore forming bacteria.
Bacteria, fumigants, molds, spice powders
