Beschreibung
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.
Autorenporträt
Mr.M.Manigandan is working as an Assistant Professor in the Department of Microbiology, Sacred Heart College (Autonoumous), Tirupattur, Tamilnadu, India. He has published many papers regarding antimicrobial activity of plants, seaweeds and now on spices. His area of specialization is Medical Microbiology, Immunology and Herbal Research.
Herstellerkennzeichnung:
BoD - Books on Demand
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