Irradiated versus fumigated spices in sausage

The efficacy of gamma radiation and ethylene oxide fumigation as decontaminating treatments for spices used in sausages was compared. Microbial loads of sausages containing irradiated, fumigated or non-treated spices were examined over three intervals of time. No significant differences between microbial loads of Mexican sausages containing irradiated spices (10 kGy) verses ethylene oxide-treated spices were found. Mexican sausages containing treated spices had significantly lower yeast, mould and spore counts than control sausages. After 8 weeks of storage, only the microbial loads of control sausages suggested spoilage. No discernable differences in treatment efficacy were noted with respect to yeast, mould and spore counts in Italian sausages.