Microbiological quality of selected spices and herbs including the presence of Cronobacter spp.

Food Microbiology

Volumn 49, Issue , 2015, Pages 1-5

  Garbowska, M ^a   Berthold Pluta, A ^b   Stasiak Rozanska L ^b  

^a Prof Wac aw D browski Institute of Agricultural and Food Biotechnology State Research Institute   (Poland)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Cronobacter; Herbs; Microbiological quality; Spices

Indexed keywords

ARTEMISIA DRACUNCULUS; BACTERIA (MICROORGANISMS); CAPSICUM ANNUUM VAR. ANNUUM; CORIANDRUM SATIVUM; LIGUSTICUM; OCIMUM; ORIGANUM; PETROSELINUM CRISPUM; PIPER NIGRUM; ROSMARINUS OFFICINALIS; THYMUS VULGARIS;

ANALYSIS; BACTERIUM; CLASSIFICATION; CRONOBACTER; EDIBLE PLANT; FOOD CONTAMINATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; POLAND; SPICE;

BACTERIA; CRONOBACTER; FOOD CONTAMINATION; FOOD MICROBIOLOGY; PLANTS, EDIBLE; POLAND; SPICES;

EID: 84922432612     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.01.004     Document Type: Article

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