Spice associated Bacteria. Isolation and characterization of microorganisms associated with common spices and their possible implications

      Аннотация: The research project was designed to isolate bacteria associated with common spices. Spices are vegetable products or mixtures, free from extraneous matter, used for flavouring, seasoning or imparting aroma in foods. Many of the spices are used fresh without any form of processing and any undesirable organisms associated with these spices may pose threat to the consumers. Particularly under humid tropical conditions where public health management is not so efficient these organisms may be a matter of concern.

Ключевые слова: bacteria, spices, Properties and Antimicrobial Activity