Yano, Y., Satomi, M. and Oikawa, H. (2006) Antimicrobial Effect of Spices and Herbs on Vibrio Parahaemolyticus. International Journal of Food Microbiology, 111, 6-11.
http://dx.doi.org/10.1016/j.ijfoodmicro.2006.04.031

has been cited by the following article:

• TITLE: Microbiological Status and Nutritional Composition of Spices Used in Food Preparation

  AUTHORS: Khalil I. Ereifej, Hao Feng, Taha M. Rababah, Sufyan H. Tashtoush, Muhammad H. Al-U’datt, Ghaid J. Al-Rabadi, Peter Torley, Malek Alkasrawi

  KEYWORDS: Microbial Status, Minerals, Proximate Chemical Composition, Spices

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.12, September 23, 2015

  ABSTRACT: The present study showed significant initial microbial load, as well nutritional value of ten spices used widely across the world in food preparation. The microbiological tests demonstrated that sumac and cloves had the highest antimicrobial activity with respect to total plate counting and spore forming count. Results showed that chemical composition of the spices and herbs varied significantly. Dry matter content ranged between 83.6% and 92.4%. The highest ash content 10.4% was found in sweet cumin, protein 21.2% in cumin, fat 19.7% in sumac, fiber 59.2% in turmeric and carbohydrates 27.3% in sumac. These spices were also differing in their minerals content. Substantial amounts of Ca, Na, K and Mg were found, while Cu, Fe, P, Mn and Zn were present in trace amounts in all investigated spices.