The effect of vinegar and drying (Solar and Open Sun) on the microbiological quality of ginger ( ZINGIBER OFFICINALE ROSCOE ) rhizomes

Author:

Amoah Roseline Esi1ORCID,Kalakandan Sureshkumar2,Wireko‐Manu Faustina D.3ORCID,Oduro Ibok3,Saalia Firibu Kwesi4,Owusu Ebenezer5

Affiliation:

1. Ghana Standards Authority Accra Ghana

2. Department of Food Biotechnology Indian Institute of Food processing Technology (IIFPT) Thanjavur Tamil Nadu India

3. Department of Food science and Technology Kwame Nkrumah University of Science and Technology Kumasi Ghana

4. 4Department of Food Process Engineering University of Ghana Legon Ghana

5. Department of Plant and Environmental Biology University of Ghana Legon Ghana

Publisher

Wiley

Subject

Food Science

Reference44 articles.

1. Fungi and aflatoxins associated with spices in the Sultanate of Oman;Abdulkadir E.E.;Journal of Mycopathologia,2002

2. Addo A.A.(2005).Preliminary studies on the microbiological and nutrient quality of three local spices on the Ghanaian market and the control of resident microflora by Gamma Irradiation. BSc. Hons Dissertation Department of Botany University of Ghana Legon 68 p.

3. Fungal and bacterial contaminants of six spices and spice products in Ghana;Ahene R.E.;African Journal of Environmental Science and Technology,2011

4. Arserim‐Uçar D.K. &Çabuk B.(2020).Emerging Antibacterial and Antifungal Applications of Nanomaterials on Food Products.https://doi.org/10.1016/b978‐0‐12‐819943‐5.00027‐0

5. Contamination of some common medicinal plant samples and spices by fungi and their mycotoxins;Aziz N.H.;Journal of Botanical Bulletin of Academia Sinica,1998

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