50 ◾ Fundamental Food Microbiology
13. Pinkas, J.M., Battista, K., and Morille-Hinds, T., Microbiological spoilage of spices, nuts, cocoa, and
coffee. In Compendium of the Microbiological Spoilage of Foods and Beverages, Sperber, W.H. and Doyle,
M.P., Eds., 2009, pp. 325–350.
14. Ferrier, P., Irradiation as a quarantine treatment, Food Policy, 35, 548–555, 2010.
15. Ranwala, N.K.D. and Rushing, J.W., Influence of treatments with heat, chlorine dioxide, or tthylene
oxide on microbiological load and parthenolide content in feverfew leaves, J. Herbs, Spices Med. Plants,
15, 227–240, 2009.
16. Stefanova, R., Vasilev, N., and Spassov, S., Irradiation of food, current legislation framework, and detection of irradiated foods, Food Anal. Methods, 3, 225–252, 2010.
13. Pinkas, J.M., Battista, K., and Morille-Hinds, T., Microbiological spoilage of spices, nuts, cocoa, and
coffee. In Compendium of the Microbiological Spoilage of Foods and Beverages, Sperber, W.H. and Doyle,
M.P., Eds., 2009, pp. 325–350.
14. Ferrier, P., Irradiation as a quarantine treatment, Food Policy, 35, 548–555, 2010.
15. Ranwala, N.K.D. and Rushing, J.W., Influence of treatments with heat, chlorine dioxide, or tthylene
oxide on microbiological load and parthenolide content in feverfew leaves, J. Herbs, Spices Med. Plants,
15, 227–240, 2009.
16. Stefanova, R., Vasilev, N., and Spassov, S., Irradiation of food, current legislation framework, and detection of irradiated foods, Food Anal. Methods, 3, 225–252, 2010.