Effect of storage time on microbial quality of some spices and dried seasonings
2007
Adu-Gyamfi, A
The effect of storage time on the microbial quality of some spices and dried seasonings (SDS) (dawadawa, pepper, ginger, shrimp and fish powders) was studied over a 12-month period. Microbial load and profile of irradiated and unirradiated SDS were assessed at 0, 6 and 12-month periods. The range of total variable counts (TVCs) were initially determined at 0.81-4.53 and 4.65-8.51 log10 cfu g-1 for irradiated and unirradiated SDS, respectively; those for mould and yeast counts (MYCs) were determined at 0-1.74 and 1.55-3.35 log10 cfu g-1, respectively. Generally, TVCs were not significantly affected (P
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