microbial decontamination of vegetables and spices

An innovative microwave process for microbial

Exposure of spices and herbs (dry and wet treatments) to microwave resulted in a reduction of the microbial population In both treatments and at 30 s exposure the total counts of fungi were decreased by 1-3 log cycle (D values = 0 188 to 0 450 min) Thermophilic spore former bacteria were reduced by 1-2 log cycle (D values = 0 165 to 0 357 min)

Microbial Decontamination of Vegetables and Spices Using

microbial decontamination of vegetables and spices Keywords: nonthermal processing cold plasma vegetable spice food safety 서론 신선편이식품에 대한 소비가 증가하면서 원재료인 채소류에 대 한 위생 및 안전 관리의 중요성이 높아지고 있다 채소류는 섭취

Spices Herbs and Other Vegetable Seasonings

• Spices are an importantcommodity in international trade • Production mostlY in tropical and subtropical countries with the exception ofHungary • Low moisture commodities • Contamination from spoilage organisms like bacteria (aerobic sporeforming) moulds anCi yeasts (103 108 cfu/g) • Chemical methods for decontamination e g

Microbial profile of common spices and spice blends used

May 25 2017The main purpose of using spice to grill meat is to add aroma colour flavour taste and pungency However the purpose is sometime befitted when spice is contaminated with pathogenic bacteria that result in foodborne illnesses and toxicological effect The study was necessitated by paucity information on handling practices and microbial load common spices used for grilling meat Ghana

THE EFFECT OF THE DECONTAMINATION PROCESS ON THE MICROBIAL

The last decade consumers demand fresh healthier convenience-type of foods such as fresh-cut vegetables As fresh vegetables have a relatively high initial microbial load a decontamination step is frequently applied during their production process to enhance the

vegetable

Vegetable in the broadest sense any kind of plant life or plant product in common usage the term usually refers to the fresh edible portions of certain herbaceous plants Vegetables can be roots stems leaves flowers fruits or seeds and are usually savory rather than sweet

Minimizing microbial contamination in primary production

Minimizing microbial contamination in primary production of fruits vegetables herbs and spices In the recent past many plant-based ingredients either processed or unprocessed were found to be contaminated with pathogenic bacteria viruses or parasites: – In 2010 272 individuals were infected with the bacterium Salmonella

Antimicrobial Properties of Vegetables and Spices

Antimicrobial Properties of Vegetables and Spices - An Overview Preservation of food in a sound and safe condition has long been and has remained on going challenge for humans Micro organisms are associated in many ways with the food we eat These microorganisms will be able to influence the quality and availability of food

Effect of gamma‐irradiation on the phenolic acids of some

Five commercially important spices namely cinnamon clove cardamom nutmeg and mace were subjected to gamma‐irradiation using a dose of 10 kGy which is recommended for microbial decontamination Various phenolic acids present in these spices were analysed by high‐performance liquid chromatography (HPLC)

Identification of ethylene oxide in herbs spices and

Gas chromatography-mass spectrometry was used to analyse ethylene oxide (EO) in 63 samples of dried vegetable materials for food use derived from import commodities and subjected to quality control for three food-transformation industries EO residues were quantified through the determination of ethylene chlorohydrin (ECH) About 29% of the samples analysed contained more than 0 3 mg kg−1 of EO

Performance of Drying Technologies to Ensure Microbial

For herbs spices fruits and vegetables the microbial contaminants are usually introduced during primary production or during harvesting storage and transportation If after harvest and during storage no further washing or decontamination treatment is applied the drying of the material may be the single step for reducing the present

Effect of gamma‐irradiation on the phenolic acids of some

Five commercially important spices namely cinnamon clove cardamom nutmeg and mace were subjected to gamma‐irradiation using a dose of 10 kGy which is recommended for microbial decontamination Various phenolic acids present in these spices were analysed by high‐performance liquid chromatography (HPLC)

Microbiological Spoilage of Fruits and Vegetables

Vegetables") In 1998 FDA published the Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables recommending GAPs that growers packers and shippers implement to address the common microbiological hazards that may be associated with their operations (FDA 1998) These GAPs are organized in eight categories: I Water II

vegetable

Vegetable in the broadest sense any kind of plant life or plant product in common usage the term usually refers to the fresh edible portions of certain herbaceous plants Vegetables can be roots stems leaves flowers fruits or seeds and are usually savory rather than sweet

Spices Herbs and Other Vegetable Seasonings

• Spices are an importantcommodity in international trade • Production mostlY in tropical and subtropical countries with the exception ofHungary • Low moisture commodities • Contamination from spoilage organisms like bacteria (aerobic sporeforming) moulds anCi yeasts (103 108 cfu/g) • Chemical methods for decontamination e g

Minimizing microbial contamination in primary production

Minimizing microbial contamination in primary production of fruits vegetables herbs and spices In the recent past many plant-based ingredients either processed or unprocessed were found to be contaminated with pathogenic bacteria viruses or parasites: – In 2010 272 individuals were infected with the bacterium Salmonella

Microbial Decontamination in the Food Industry

Fresh fruit and vegetable consumption has increased dramatically in the past four decades and fresh produce has been associated with multiple foodborne illness outbreaks involving bacteria viruses and parasites Microbial decontamination of nuts and spices Book chapter Full text access 5 - Microbial decontamination of nuts and spices

Minimally Processed Herbs Spices Medicinal and Aromatic

May 13 2017Erdogdu SB Ekiz HI (2011) Effect of ultraviolet and far infrared radiation on microbial decontamination and quality of cumin seeds J Food Sci 76(5):M284–M292 CrossRef Google Scholar Esa-spices (2004) European spice association (ESA) quality minima document [Internet]

US4844933A

To avoid loss of volatile oils or cause change of color or excessive loss of moisture in raw vegetable product such as herbs or spices the product is sterilized for human consumption by placing the product in a jacketed container where the temperature of the interior of walls of the container is elevated to approximately the sterilizing temperature the product is then charged to the interior

Microbial and Parasitic Contamination on Vegetables

Laboratory investigations were carried out on six different vegetable samples Amaranthus cruentus (Amaranth) Talinum triangulare (Waterleaf) Solanecio biafrae (Worowo) Brassica olerecea (Cabbage) Lactuca sativa (Lettuce) and Daucus carota (Carrot) purchased from retailers in main market Akure Nigeria to determine the microbial and parasitic contamination

WELCOME TO GAMMA AGRO

SERVICES 1 Food Sterilization of diet for immune compromised patients Disinfestations and microbial decontamination of spices herbal extracts lab animal feeds neutracuitical pet foods aseptic baggage for fruit and vegetables for self life enhancement and disease control

High

FV were treated with HPPL and afterwards analyzed in terms of microbial contamination nutritional quality colour and texture Results indicated that the decontamination of FV by HPPL was significant compared to control Naturally distributed mesophilic bacteria were inactivated by 1 0-1 3 log depending on FV surface characteristics