Pepper is the most famous of spices used to flavor foods. It is one of the crops with the highest microbial population, and it is causing disease and decay of mostly processed foods. The aim of this study was to determine the effect of gamma radiation on microbial population, the physicalchemical and sensory evaluation in ground black pepper, treated with different doses alternatives, in order to obtain the optimal minimal dose that reduces microbial load to the recommended specifications, without significantly altering the physical-chemical and sensory. 500 g samples were irradiated in the Gammacell 220 (0, 4, 6 and 8 kGy). The initial dose rate was 5.82 kGy/h. Were performed the following analysis: microbiological (aerobic mesophiles, anaerobes, Enterobacteriaceae, Salmonella / Shigella, total coliforms, Escherichia coli, Staphylococcus aureus, Lancefield group D streptococci, Bacillus...