[en] The paper reports a study on the irradiation of some spices which are known to be possible sources of considerable contamination of foods, especially with soil microflora containing spores of anaerobic, proteolytic and gas-forming microbial species. Radiation sterilization was effected using gamma rays from Co⁶⁰. The following popular spices were considered: marjoram, black pepper, coriander, caraway, red pepper, juniper, mustard, pimento, and three mixtures used in meat products. The study has provided a large body of additional evidence for the desirability of radiation treatment of spices, particularly before their incorporation into longstored products (e.g., canned foods). The paper is illustrated with many tables and diagrams. (E.T.)

[en] The purpose of these studies was to assess the effect of gamma radiation from Co⁶⁰ in the interval of sterilizing doses up to 3.5 Mrad on the more important physicochemical and technological characteristics of gelatin. The doses were chosen depending on their ability to inactivate the contaminating microflora. Doses above 3.5 Mrad were also used, to study changes in physicochemical properties of irradiated gelatin. The studies warrant the conclusion that, in view of its protein nature, the sterilization of gelatin by radiation has several advantages over the classical methods and produces the desired effect without altering the relevant physicochemical properties. (E.T.)