Microbial Load of Common Indian Spices


Abstract

Spices are dried plant products, added to food to impart a specific flavour or aroma. They are heavily contaminated by bacteria, but there is present a wide variation in the bacterial count of a spice. The predominant contaminants of spices include Salmonella, Pseudomonas, Serratia, Klebsiell. Aerobacter, Coliforms, Clostridium and Achromobacter.

Subject Discipline

Health Care and Hospital Management

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