Microbiological quality of certain spices.

Krishnaswamy, M. A. and Patel, J. D. and Nair, K. K. S. and Muthu, M. (1974) Microbiological quality of certain spices. Indian Spices, 11 (1/2). 6-11, 15 ref..

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Abstract

Preliminary observations on the profile of microbial contamination of black pepper, dry ginger, cardamon and dehydrated onion are reported. Different types of organisms, the total incidence of which ranged (standard plate count) from 3.7 x 10-3 to 9 x 10-7 organisms/g, included coliforms, yeasts and moulds, aerobic thermophiles and sporeformers and mesophilic putrefactives. The effect of fumigation with ethylene oxide and methyl formate was complete destruction of coliforms, yeasts and moulds at the lowest concn. used (64 mg/l.) in cardamon, turmeric finger and powder, black pepper, dry ginger, red chillies and sambar powder. Total microbial load was also progressively decreased by dosages of less than160 mg/l.

Item Type:	Article
Uncontrolled Keywords:	MICROORGANISMS-; spices, microbial contamination of; SPICES-; microbial contamination of spices; FUMIGANTS-; spices, fumigants & microbial contamination of
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Aug 2021 11:33
Last Modified:	23 Aug 2021 11:33
URI:	http://ir.cftri.res.in/id/eprint/6520

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