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Microbiota of fumigated spice powders.

Ramaswamy, K. and Gunasekaran, N. and Rajendran, S. (2004) Microbiota of fumigated spice powders. Indian Journal of Microbiology, 44 (4). pp. 303-306.

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Abstract

The spice powders were treated with phosphine, methyl bromide and ethylene oxide fumigants and carbon dioxide - rich atmosphere and examined for the reduction of microorganisms on them. Treatment with ethylene oxide at 100 and 640 mg L-1 for 6 h under reduced pressure and carbondioxide at 90% atmosphere for 15 d reduced the mold populations significantly. The reduction of total aerobic mesophilic bacteria in all spices that were treated with high dose of ethylene oxide was similar but it was not so against aerobic spore forming bacteria.

Item Type: Article
Uncontrolled Keywords: Phosphine, Methyl bromide, Ethylene oxide, Microorganisms, Carbon dioxide, Spore forming bacteria
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 03 Agriculture > 05 Insect/Pest Control
Divisions: Food Protectants and Infestation Control
Depositing User: Users 16 not found.
Date Deposited: 16 Jun 2011 11:06
Last Modified: 28 Dec 2011 10:24
URI: http://ir.cftri.com/id/eprint/10122

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