The popularity of highly spiced cuisine and consumer demand for more flavorful foods which
are also low in sodium and fat have resulted in a continuing interest in the use of spices and …

Production and world consumption of spices are constantly increasing. Although the
antimicrobial properties of some spices are well documented, their use in the agri‐food …

Whole black pepper is a dry product, which is often naturally contaminated with bacterial
endospores and sometimes also with human pathogens like Salmonella. Dry pepper itself is …

A total of 154 samples of 27 kinds of spices from retail shops of 20 States of India was
investigated to determine their microbial status. As per ICMSF specifications, the total …

A study of dried spices and herbs from retail and production premises to determine the
microbiological status of such products was undertaken in the UK during 2004. According to …

Sporeforming bacteria are ubiquitous in the environment and exhibit a wide range of
diversity leading to their natural prevalence in foodstuff. The state of the art of sporeformer …

Background DNA-based testing has been gaining acceptance as a tool for authentication of
a wide range of food products; however, its applicability for testing of herbal supplements …

A total of 160 samples of 55 different spices and herbs originating from six different suppliers
and retailed at outlets in Vienna were screened for their microbiological quality, based on …

The cultivation of spices and herbs in parts of the world characterized by warm climate and
high humidity provides excellent conditions for the development of microorganisms …

Döner kebab is a traditional product and generally produced with beef and/or lamb. In this
research, döner kebab was produced with chicken. Because of concerns that chicken döner …