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Quality of selected spices and herbs consumed in Turkey

dc.contributor.authorKahraman, Tolga
dc.contributor.authorÖzmen, Gursel
dc.date.accessioned2021-03-05T07:10:22Z
dc.date.available2021-03-05T07:10:22Z
dc.date.issued2009
dc.identifier.citationKahraman T., Özmen G., "Quality of selected spices and herbs consumed in Turkey", ARCHIV FUR LEBENSMITTELHYGIENE, cilt.60, ss.185-191, 2009
dc.identifier.issn0003-925X
dc.identifier.otherav_92636898-254c-4d37-a820-c4e0bc5fcb5b
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/98736
dc.identifier.urihttps://doi.org/10.2376/0003-925x-60-185
dc.description.abstractThe present study was undertaken to determine the microbiological (total aerobic bacteria, Staphylococcus aureus, Bacillus cereus, Escherichia coli, sulphite reducing bacteria, moulds/yeasts, Salmonella spp, and Escherichia coli O157:H7), chemical (moisture and ash) and toxicological (aflatoxin B,) quality of 170 spice (40 black pepper, 40 red pepper) and herb (30 thyme, 30 cumin, 30 peppermint) samples collected from retail markets and producers. Sixty-two of 170 (36.4%) spice and herb samples were Of unacceptable quality based on recommended criteria of microbiological (55 of 170, 32.3%), chemical (16 of 170, 9.4%) and toxicological (18 of 170, 10.5%) quality by the Turkish Food Codex. The results indicate that spices and herbs present a potential hazard for public health and the essential precautions should be taken to ensure applying good hygiene practice during growing and harvesting.
dc.language.isoeng
dc.subjectYaşam Bilimleri (LIFE)
dc.subjectSağlık Bilimleri
dc.subjectEczacılık
dc.subjectMeslek Bilimleri
dc.subjectFarmasötik Toksikoloji
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectYaşam Bilimleri
dc.subjectDiğer
dc.subjectTemel Bilimler
dc.subjectMühendislik ve Teknoloji
dc.subjectTOKSİKOLOJİ
dc.subjectFarmakoloji ve Toksikoloji
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTemel Bilimler (SCI)
dc.subjectKimya
dc.subjectKİMYA, UYGULAMALI
dc.titleQuality of selected spices and herbs consumed in Turkey
dc.typeMakale
dc.relation.journalARCHIV FUR LEBENSMITTELHYGIENE
dc.contributor.departmentMinistry of Food, Agriculture & Livestock - Turkey , ,
dc.identifier.volume60
dc.identifier.issue6
dc.identifier.startpage185
dc.identifier.endpage191
dc.contributor.firstauthorID75852


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