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Comparative efficacy of three different spices

By Manigandan Murugan

Comparative efficacy of three different spices

By Manigandan Murugan

0 - Default Title
Description
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes. Spices are an important sources against the food borne pathogens used in majority of the cuisines especially in Indian kitchens. This research publication analysed the antimicrobial efficacy of three different spices Syzygium aromaticum (Clove), Zingiber officinale (ginger) and Curcuma longa (turmeric). The three spice methanol extracts showed maximum antibacterial activity against the selected food borne pathogens and revealed the presence of biologically important phytochemical compounds.
Product details
Binding:
Paperback
Number of Pages:
52
Release Date:
2025-11-03
Publication Date:
2025-11-03
Publisher:
LAP LAMBERT Academic Publishing
Languages:
Original: English
ISBN10:
6209179339
ISBN13:
9786209179334
GPSR Manufacturer Reference:
[email protected]
Weight:
96 g
Height:
150 cm
Width:
220 cm
Thickness:
4 cm
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