Ionizing radiation is effective against fungi common to hot peppers as well as total aerobic microorganisms. Previous work in our laboratory showed that total mold and Aspergillus counts in gamma-irradiated peppers achieved from 90% to 99% reduction at 2- and 4-kGy doses, respectively, while a radiation dose of 6 kGy eliminated the fungal population . Song et al.  indicated that gamma irradiation at 5 kGy has potential for inactivating food borne pathogens (Escherichia coli O157:H7 and Salmonella typhimurium) in dried red pepper with minimal color changes. Similarly, Jung et al.  reported that a dose of 6 kGy reduced the population of total aerobic microorganisms effectively without affecting major quality indicators of red pepper powder, such as pungency and red color.