Preliminary observations on the survival of Salmonella in curry, sambar, coriander and red-chilly powders.

Krishnaswamy, M. A. and Nair, K. K. S. and Patel, J. D. and Parthasarathy, N. (1975) Preliminary observations on the survival of Salmonella in curry, sambar, coriander and red-chilly powders. Journal of Food Science and Technology, India, 12 (4). 195-196, 13 ref..

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Abstract

Microbiological examination of curry, sambar, coriander and red-chilly powders inoculated with a type culture of Salmonella typhimurium showed that the S. typhimurium population gradually decreased with storage time. Reduction was initially faster at 37 degree C than at room temp. S. typhimurium disappeared from curry and red-chilly after 42 days (at both temp.) and from sambar at 49 and 56 days respectively. The S. typhimurium population in coriander powder decreased from an initial load of 10 log numbers to 5 (at 37 degree C) and 5.5 (at room temp.) log numbers in 70 days.

Item Type:	Article
Uncontrolled Keywords:	SALMONELLA-; spice powders, Salmonella typhimurium in stored; STORAGE-; POWDERS-; CURRY-; Salmonella typhimurium in stored curry powders; CHILLIES-; Salmonella typhimurium in stored red chilly powders; CORIANDER-; Salmonella typhimurium in stored coriander powders
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 29 Microbiological food
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Mar 2010 11:01
Last Modified:	18 Mar 2010 11:01
URI:	http://ir.cftri.res.in/id/eprint/6513

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