Assessment of the Microbiological Safety of Dried Spices and Herbs Commercialized in Spain

Plant Foods for Human Nutrition

Volumn 65, Issue 4, 2010, Pages 364-368

  Sospedra, Isabel ^a   Soriano, Jose M ^a   Mañes, Jordi ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Herbs; Shigella spp.; Spices; Staphylococcus aureus; Yersinia intermedia

Indexed keywords

AEROBIC BACTERIUM; ARTICLE; BACTERIAL COUNT; ENTEROBACTERIACEAE; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; ISOLATION AND PURIFICATION; MICROBIOLOGY; PLANT; PRODUCT SAFETY; SPAIN; SPICE;

BACTERIA, AEROBIC; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ENTEROBACTERIACEAE; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; PLANTS, EDIBLE; SPAIN; SPICES;

ACINETOBACTER CALCOACETICUS; ENTEROBACTER; ENTEROBACTERIACEAE; SHIGELLA; STAPHYLOCOCCUS AUREUS; YERSINIA; YERSINIA INTERMEDIA;

EID: 78650206828     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-010-0186-0     Document Type: Article

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