The inhibitory action of spices against pathogens that might be capable of growth in a fish sauce (mehiawah) from the Middle East

International Journal of Food Microbiology

Volumn 57, Issue 1-2, 2000, Pages 129-133

  Al Jedah, J H ^a   Ali, M Z ^b   Robinson, R K ^c  

^a Central Food Control Laboratory   (Qatar)

^b QATAR UNIVERSITY   (Qatar)

^c UNIVERSITY OF READING   (United Kingdom)

Author keywords

Antimicrobial effects; Fish sauce; Pathogens; Spices

Indexed keywords

ANTIBIOTIC AGENT; PLANT EXTRACT;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL COLONIZATION; BACTERIAL GROWTH; ESCHERICHIA COLI; FISH; FOOD CONTAMINATION; FOOD PROCESSING; NONHUMAN; SALMONELLA TYPHI; SPICE; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS;

CITRUS LIMON; ESCHERICHIA COLI; SALMONELLA TYPHI; STAPHYLOCOCCUS AUREUS; TRITICUM AESTIVUM; VIBRIO PARAHAEMOLYTICUS;

EID: 0034631480     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00231-2     Document Type: Article

References (12)

1. Anon, 1998. Oxoid Manual. Unipath, Basingstoke, Hants.
2. AOAC, 1995. Bacteriological Analytical Manual. 8th Edition. Association of Official Analytical Chemists, Gaithersburg, USA.
3. Azar, M., Aminpour, A.,1998. Traditional fermented foods in Iran. Report of the National Nutrition and Food Technology Research Institute, Tehran, Iran. pp. 32-34.
4. Farage R.S., Ali M.N., Taha S.H. Use of some essential oils as natural preservatives for butter. Grasas Y. Aceiter. 39:1988;28-31.
5. Gasaluck P., Yokoyama K., Kimura T., Sughara I. Some chemical and microbiological properties of Thai fish sauce and paste. J. Antibact. Antifung. Agents. 24:(6):1996;385-390.
6. Ijong F.G., Ohta Y. Physicochemical and microbiological changes associated with bakasang processing. J. Sci. Food Agric. 71:1996;69-74.
7. Liston J., Dollar A.M. Microbiology and chemistry of fermented fish. J. Food Sci. 31:1966;105-110.
8. Musaiger A.O., Jaidah J.H. Health hazards arising from home-prepared food available in the markets of the Gulf. Saudi Med. J. 12:(1):1991;65-68.
9. Musaiger A.O., Al-Mohizea I.S., Al-Kanhal M.A., Jaidah J.H. Chemical and amino acid composition of four traditional foods consumed in the Arab Gulf States. Food Chem. 36:1990;181-189.
10. Sethi V., Anand J.C. Effect of mustard and its components on the fermentation of cauliflower. Indian Food Packer. 38:(4):1984;40-42.
11. Sethi, V., 1994. Low cost technology for the preservation of fruits and vegetables. Division of Fruits and Horticultural Technology, IARI, New Delhi, India.
12. Venkateswaran K. Vibrio: Standard cultural methods and molecular detection techniques in foods. Robinson R.K., Batt C.A., Patel P. Encyclopedia of Food Microbiology. 1999;2248-2258 Academic Press, London.