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

Autor: Hany Mohamed YEHIA, Abdulrahman Hamad AL-MASOUD, Manal Fawzy ELKHADRAGY, Hana SONBOL, Mosffer Mohamed AL-DAGAL

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

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 contami

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::879ae31e4dc292a571113e215245e72a
https://doi.org/10.1590/fst.19422