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|Title:||Assessment of the microbiological quality and safety of common spices and herbs sold in Lebanon||Authors:||Debs, Esperance
Zouki, Joelle El
|Affiliations:||Department of Biology||Keywords:||Microbial contamination
|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.
|Appears in Collections:||Department of Biology|
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