Infestation control in stored spices and spice powders - An overview.

Spices are high value ingredients used in a wide variety of food preparations. During
storage, spices and spice products are attacked by insect pests, which consume, contaminate
and make the products favourable for other spoilage organisms leading to quality deterioration.
Control measures currently adopted, i.e., fumigation, irradiation and heat treatment and
their relative merits are discussed. The effects of the chemical and physical treatments on
chemical constituents, colour, sensory and organoleptic qualities of spices and spice products
have been examined. The advantages of carbon dioxide-rich atmosphere for disinfestation
and storage of spices are also discussed.