Microbial Load of Common Indian Spices

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Authors

  • M. Kaul
     Department of Microbiology, College of Home Science, Sector-10, Chandigarh ,IN
  • N. Taneja
     Department of Microbiology, College of Home Science, Sector-10, Chandigarh ,IN

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.

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Published

1990-08-01

How to Cite

Kaul, M., & Taneja, N. (1990). Microbial Load of Common Indian Spices. The Indian Journal of Nutrition and Dietetics, 27(8), 237–242. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/7813

Issue

Volume 27, Issue 8, August 1990

Section

Articles

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