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

Author:

Sospedra Isabel,Soriano Jose M.,Mañes Jordi

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference40 articles.

1. Anonymous (1984) Spanish spices legislation. RD 2242/1984. BOE Num 306:36997–37003

2. Bagamboula CF, Uyttendaele M, Debevere J (2004) Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella somnei and S. flexneri. Food Microbiol 21:33–42

3. Buckenhüskes HJ, Rendlen M (2004) Hygienic problems of phytogenic raw materials for food production with special emphasis to herbs and spices. Food Sci Biotechnol 13:262–268

4. Centers for Disease Control and Prevention (CDC) (2006) PHLIS surveillance data. Shigella: Annual summary, 2006. Available at: http://www.cdc.gov/ncidod/dbmd/phlisdata/shigella.htm . (accessed 20.11.09)

5. Chen IN, Chang CC, Ng CC, Wang CY, Shyu YT, Chang TL (2008) Antioxidant and antimicrobial activity of Zingiberaceae plants in Taiwan. Plant Foods Hum Nutr 63:15–20

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