Pathogen removal may affect spices; Better-for-you snacks

Pathogen removal may impact spice quality
Spices and herbs add flavor and vibrancy to foods, but they are at risk for contamination by pathogens. Processing methods for spices and herbs include fumigation with ethylene oxide (EtO), irradiation, and vacuum-assisted steam, but using these methods can affect the quality of the resulting products, according to a study published in the Journal of Food Science.

While fumigation with EtO has demonstrated the ability to significantly reduce microbial po…