Analysis of spore-forming bacterial contaminants in herbs and spices and evaluation of their heat resistance

Abstract The antimicrobial activities of certain spices and herbs are well-documented. Herbs and spices are often exposed to bacterial contamination, spore-forming bacteria in particular. The spores introduced during the production process result in a contamination that causes food alteration during...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2022, Vol.42
Hauptverfasser:	YEHIA, Hany Mohamed, AL-MASOUD, Abdulrahman Hamad, ELKHADRAGY, Manal Fawzy, SONBOL, Hana, AL-DAGAL, Mosffer Mohamed
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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