Irradiation is a method of food preservation and is used to reduce bacteria and microorganisms in meat, poultry, and spices. The dose of an ionizing energy source varies according to the food type and...

Irradiation is a method of food preservation and is used to reduce bacteria and microorganisms in meat, poultry, and spices. The dose of an ionizing energy source varies according to the food type and is measured in gray (Gy), the amount of radiation absorbed. In a recent study, two types of radiation sources were compared. A random sample of spices was selected, and each machine was set for the maximum allowed dose of ionizing energy. The absorbed radiation was measured for each food sample (in kGy), and the data are given in the following table.