Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/1654
Title: Assessment of the microbiological quality and safety of common spices and herbs sold in Lebanon
Authors: Debs, Esperance 
Zouki, Joelle El
Dabboussi, Fouad
Affiliations: Department of Biology 
Keywords: Microbial contamination
Food safety
Boiling
Acidity
Subjects: Spices
Issue Date: 2013
Part of: Journal of food and nutritional disorders
Volume: 2
Issue: 4
Start page: 1
End page: 6
Abstract: 
Spices and herbs are natural products used to add flavor and color to many kinds of foods. Due to their traditional way of production, they could harbor wide range of contaminants, leading to different kinds of foodborne infections and intoxications. In this study, we collected sixty samples of spices and herbs, sold either as loose or packed products, from the Lebanese market. Their microbiological quality was investigated; it revealed high contamination with total mesophilic aerobic bacteria, bacterial spores and Escherichia coli for some samples.
URI: https://scholarhub.balamand.edu.lb/handle/uob/1654
Type: Journal Article
Appears in Collections:Department of Biology

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