ASSESSMENT OF CONTAMINATED SPICES EMPLOYED IN FOOD PREPARATION CONCERNED WITH THE HEAT RESISTANT SPORES

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SHABANI SH.; ZOJAJI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2011 | Volume:8 | Issue:4 (32) Page(s): 83-89

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Information Journal Paper

Title

ASSESSMENT OF CONTAMINATED SPICES EMPLOYED IN FOOD PREPARATION CONCERNED WITH THE HEAT RESISTANT SPORES

Author(s)

SHABANI SH. | ZOJAJI M. | Issue Writer Certificate

Keywords

CINNAMONQ3

GARLIC POWDERQ3

HINDI NUTMEGQ3

PEPPERQ3

SPICESQ2

SPORESQ3

TURMERICQ3

Abstract

Introduction: The aim of this research was to determine the scale of contamination to heat resistant SPORES in common SPICES that are utilized in food preparation.Materials and Methods: SPICES namly CINNAMON (Cinnamomum c assia), white PEPPER (Pepper linnaeus migrum), red PEPPER (Capsicum annuum linnaeus), TURMERIC (Curcuma longa), GARLIC POWDER (Allium Sativum), and HINDI NUTMEG (Myristica fragrans Houtt) were obtained from the food supplying centers in Tehran.Successive dilutions were prepared followed by pasteurization of dilutions at 65oC for 10 minutes. This is conducted in order to destroy the vegetative forms of bacteria. The counting of the existing SPORES were carried out by the application of blending plantation method.Results: The results of this investigation revealed the contamination in the order of 22×101 cfug for HINDI NUTMEG, 18×102cfu/g for red PEPPER, 18×103 cfu/g for CINNAMON, 26×102cfu/g for white PEPPER, 16×103 cfu/g for GARLIC POWDER, and 18×103cfu/g for TURMERIC.Conclusion: The results of this investigation indicated that heating the suspension in vinegar is the most effective and more economic to eliminate the contaminated SPORES.

Cites

ASSESSMENT OF CONTAMINATED PACKED AND UNPACKED SPICES (BLACK-PEPPER, RED-PEPPER, SUMAC, CINNAMON) WITH AEROBIC SPORES IN ZANJAN CITY

References

ASSESSMENT OF THE MICROBIOLOGICAL QUALITY OF PACKED SPICES IN THE CHAIN STORES, SHAHRVAND, IN TEHRAN IN 1386

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APA: Copy

SHABANI, SH., & ZOJAJI, M.. (2011). ASSESSMENT OF CONTAMINATED SPICES EMPLOYED IN FOOD PREPARATION CONCERNED WITH THE HEAT RESISTANT SPORES. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 8(4 (32)), 83-89. SID. https://sid.ir/paper/143130/en

Vancouver: Copy

SHABANI SH., ZOJAJI M.. ASSESSMENT OF CONTAMINATED SPICES EMPLOYED IN FOOD PREPARATION CONCERNED WITH THE HEAT RESISTANT SPORES. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2011;8(4 (32)):83-89. Available from: https://sid.ir/paper/143130/en

IEEE: Copy

SH. SHABANI, and M. ZOJAJI, “ASSESSMENT OF CONTAMINATED SPICES EMPLOYED IN FOOD PREPARATION CONCERNED WITH THE HEAT RESISTANT SPORES,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 8, no. 4 (32), pp. 83–89, 2011, [Online]. Available: https://sid.ir/paper/143130/en

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