Bacterial and Fungal Counts of Dried and Semi-Dried Foods Collected from Dhaka, Bangladesh, and Their Reduction Methods
Author:
Affiliation:
1. Kindai University, Department of Agriculture
2. Stamford University Bangladesh, Department of Microbiology
3. Nara Prefecture Institute of Industrial Development
4. Research Institute of Environment, Agriculture and Fisheries, Osaka Prefecture
Publisher
The Society for Antibacterial and Antifungal Agents, Japan
Subject
Public Health, Environmental and Occupational Health,Applied Microbiology and Biotechnology
Link
https://www.jstage.jst.go.jp/article/bio/21/4/21_243/_pdf
Reference21 articles.
1. Banerjee, M., and Sarkar, P.K. (2003) Microbiological Quality of some retail spices in India. Food Res. Int., 36, 469-474.
2. Banning, N. C., and Murphy, D. V. (2008) Effect of heat induced disturbances on microbial biomass and activity in forest soil and the relationship between disturbances effects and microbial community structure. Appl. Soil. Ecol., 40, 109-119.
3. Basaran, P., Basaran-Akgul, N., and Oksuz, L. (2008) Elimination of Aspergillus parasiticus from nut surface with low-pressure cold plasma (LPCP treatment). Food Microbiol. 25, 626-632.
4. Codex Alimentarius Commission. (1995) Code of hygienic practice for spice and dried aromatic plants. CAC/RCP 42-1995. In Vol. 2009.
5. Cruz-Romero, M., Kelly, A. L., and Kerry, J. P. (2007) Effects of high pressure and heat treatments on physical and biochemical characteristics of oysters. Innov. Food Sci. and Emerg., 8, 30-38.
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