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Handbook of Herbs and Spices Ii i Handbook of herbs and spices ii Related titles: Handbook of herbs and spices – Volume 1 (ISBN-13: 978-1-85573-562-0; ISBN-10: 1-85573-562-8) ‘ºa good reference book for food processors and packers of herbs and spices’ Food Technology Handbook of herbs and spices – Volume 2 (ISBN-13: 978-1-85573-721-1; ISBN-10: 1-85573-721-3) ‘This book from Woodhead Publishing, like its companion, is a standard reference for manufacturers who use herbs and spices in their products, with chapters also detailing the functional and antimicrobial role of herbal spices.’ Food Review Details of these books and a complete list of Woodhead’s titles can be obtained by: ∑ visiting our website at www.woodheadpublishing.com ∑ contacting Customer Services (e-mail: [email protected]; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext. 30; address: Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB1 6AH, England) iii Handbook of herbs and spices Volume 3 Edited by K. V. Peter CRC Press Boca Raton Boston New York Washington, DC W OODHEAD PUBLISHING LIMITED Cambridge, England iv Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England www.woodheadpublishing.com Published in North America by CRC Press LLC, 6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL 33487, USA First published 2006, Woodhead Publishing Limited and CRC Press LLC © 2006, Woodhead Publishing Limited The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from Woodhead Publishing Limited. The consent of Woodhead Publishing Limited does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing Limited for such copying. Trademark notice: product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. Library of Congress Cataloging in Publication Data A catalog record for this book is available from the Library of Congress. Woodhead Publishing ISBN-13: 978-1-84569-017-5 (book) Woodhead Publishing ISBN-10: 1-84569-017-6 (book) Woodhead Publishing ISBN-13: 978-1-84569-171-4 (e-book) Woodhead Publishing ISBN-10: 1-84569-171-7 (e-book) CRC Press ISBN-13: 978-0-8493-9155-2 CRC Press ISBN-10: 0-8493-9155-5 CRC Press order number: WP9155 The publishers’ policy is to use permanent paper from mills that operate a sustainable forestry policy, and which has been manufactured from pulp which is processed using acid-free and elementary chlorine-free practices. Furthermore, the publishers ensure that the text paper and cover board used have met acceptable environmental accreditation standards. Project managed by Macfarlane Production Services, Dunstable, Bedfordshire (e-mail: [email protected]) Typeset by Replika Press Pvt Ltd, India Printed by T J International Limited, Padstow, Cornwall, England v Contents Contributor contact details ................................................................................ xiii Introduction ........................................................................................................ xix I.1 Production of quality spices........................................................... xix I.2 Herbs and spices as sources of natural colours and flavours ....... xxiv I.3 References and further reading ...................................................... xxviii Part I Improving the safety of herbs and spices....................................... 1 1Detecting and controlling mycotoxin contamination of herbs and spices .................................................................................................. 3 D. Heperkan, Istanbul Technical University, Turkey 1.1 Introduction..................................................................................... 3 1.2 Naturally occurring mycotoxins in herbs and spices.................... 4 1.3 Mycobiota of spices and herbs and possible mycotoxin production ....................................................................................... 13 1.4 Detecting mycotoxins in herbs and spices .................................... 19 1.5 Preventing and controlling mycotoxin contamination .................. 27 1.6 Future trends ................................................................................... 33 1.7 Sources of further information and advice.................................... 34 1.8 References....................................................................................... 34 2Controlling pesticide and other residues in herbs and spices ........... 41 K. J. Venugopal, AVT McCormick Ingredients (P) Ltd, India 2.1 Introduction..................................................................................... 41 2.2 The regulation of pesticide residues .............................................. 42 2.3 Analytical methods for detecting pesticide residues .................... 44 2.4 Control of pesticide residues in herbs and spices......................... 49 2.5 Integrated pest management and organic production ................... 54 2.6 Acknowledgements......................................................................... 58 2.7 Bibliography ................................................................................... 58 3 Irradiation to decontaminate herbs and spices ................................... 60 A. Sharma, Bhabha Atomic Research Centre, India 3.1 Introduction..................................................................................... 60 3.2 Quality considerations .................................................................... 61 vi Contents 3.3 Application of ionizing radiation................................................... 67 3.4 Nutritional and safety aspects ........................................................ 70 3.5 International approval..................................................................... 71 3.6 SPS application to boost international trade ................................. 71 3.7 Detection of irradiated spices and herbs ....................................... 72 3.8 References and further reading ...................................................... 73 4Other decontamination techniques for herbs and spices ....................................................................................... 74 C. K. George, Peermade Development Society, India 4.1 Introduction..................................................................................... 74 4.2 Preventive measures against contamination .................................. 75 4.3 Organic production ......................................................................... 79 4.4 GAP, GMP, ISO 9000 and HACCP ............................................... 79 4.5 Decontamination techniques .......................................................... 80 4.6 Sterilization of herbs and spices .................................................... 82 4.7 Detoxification ................................................................................. 83 4.8 Sources of further information and advice.................................... 84 4.9 References....................................................................................... 85 5Packaging and storage of herbs and spices .......................................... 86 K. King, Gourmet Garden, Australia 5.1 Introduction..................................................................................... 86 5.2 Consumer trends driving innovation ............................................. 86 5.3 Herb and spice product formats and packaging techniques ......... 87 5.4 Essential oils ................................................................................... 91 5.5 Oleoresins ....................................................................................... 92 5.6 Storage requirements for fresh and dried herbs and spices ......... 93 5.7 Types of packaging materials ........................................................ 94 5.8 Printing............................................................................................ 97 5.9 Microbiological safety of herbs and spices................................... 98 5.10 New packaging materials used in herbs and spices ...................... 100 5.11 Future trends ................................................................................... 100 5.12 Bibliography ................................................................................... 101 6 QA and HACCP systems in herb and spice production .................... 103 C. Kehler, Canadian Herb, Spice and Natural Health Coalition, Canada
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