摘要：By increasing consumption of spice and food-borne intoxications it is gained importance provision of sterilization of spice increasingly. The most important sterilization process applied to spice is irradiation. After spice is irradiated according to legal regulation, inactivation of microorganisms is provided. During irradiation it is aimed to maintain the highest level of the inactivation of microorganisms. On the other hand it is aimed to maintain the lower level of negative effects of irradiation. Because free radicals, radiolytic products and some unwanted compounds may occur after irradiation. Therefore, all of these situations about irradiation of spice are thought its effects on aroma, appearance, reliability and human health. In this study, effects of irradiation on human health and quality of spice are discussed at this article.
