Microbiological status and antifungal properties of irradiated spices

The bacterial counts of commercially available species were found to be in the range of 10/sup 2/-10/sup 7//g, whereas the fungal counts varied between 10/sup 2/ and 10/sup 3//g. Among the five spices studied, pepper, cardamom, and nutmeg mace had a high microbial load compared to cinnamon and clove...

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Veröffentlicht in:	J. Agric. Food Chem.; (United States) 1984-09, Vol.32 (5), p.1061-1063
Hauptverfasser:	Sharma, Arun, Ghanekar, A. S, Padwal-Desai, S. R, Nadkarni, G. B
Format:	Artikel
Sprache:	eng
Schlagworte:	560155 - Radiation Effects on Animals- Disinfestation- (-1987) Aroma and flavouring agent industries BACTERIA Biological and medical sciences CLEANING DATA DECONTAMINATION DOSE-RESPONSE RELATIONSHIPS ELECTROMAGNETIC RADIATION EXPERIMENTAL DATA Food industries Fundamental and applied biological sciences. Psychology FUNGI GAMMA RADIATION INFORMATION IONIZING RADIATIONS MICROORGANISMS NUMERICAL DATA PLANTS RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT RADIATIONS RADIOSENSITIVITY RADIOSTERILIZATION SPICES STERILIZATION
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