Coliform and Total Bacterial Counts in Spices, Seasonings, and Condiments
نویسندگان
چکیده
منابع مشابه
Pharmaceutical Perspectives of Spices and Condiments as Alternative Antimicrobial Remedy
Medicinal values of spices and condiments are being revived by biologists through in vitro and in vivo trials providing evidence for its antimicrobial activities. The essential oils and extracts of spices like black pepper, cloves, cinnamon, and nutmeg contain active compounds like piperine, eugenol, cinnamaldehyde, and lignans. Similarly, condiments like coriander, black cumin, turmeric, garli...
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Seasonings and condiments can be candidate vehicles for micronutrient fortification if consumed consistently and if dietary practices ensure bioavailability of the nutrient. In this review, we identify factors that may affect the bioavailability of iron, vitamin A, zinc, and folic acid when added to seasonings and condiments and evaluate their effects on micronutrient status. We take into consi...
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The aim of this experiment was to determine the antibacterial actions of the extracts of garlic, ginger, onion, basil, sweet and hot peppers on some human pathogenic bacteria (Klebsiella pneumoniae, Streptococcus faecalis, Corynebacterium diphtheriae, Pseudomonas aeruginosa and Escherichia coli). Crude and filtered extracts of the plants were prepared by using water and tested on the pathogenic...
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An interlaboratory trial was conducted to validate photostimulated luminescence (PSL) methods for herbs, spices, and seasonings. Forty products (11 herbs, 17 spices, and 12 seasonings) were purchased from a local commercial source, and randomly selected samples were irradiated with 10 kGy. Four blended products were prepared at Scottish Universities Research and Reactor Centre, mixing varying p...
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ژورنال
عنوان ژورنال: Journal of AOAC INTERNATIONAL
سال: 1966
ISSN: 0004-5756
DOI: 10.1093/jaoac/49.3.678