Microbial contamination of spices and herbs: A review

McKee, Lisa

doi:10.1016/s0023-6438(95)80004-2

Cited by 176 publications

(114 citation statements)

References 44 publications

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“…The supply of processed spices in Japan is largely dependent on imports from tropical countries. There are several reports (McKee, 1995;Romagnoli et al, 2007) on aflatoxin-contaminated spices (nutmeg) worldwide, and global warming may further increase the number of contamination reports. These circumstances necessitate that nutmeg importers in Japan spend considerable time on food safety checks.…”

Section: Methodsmentioning

confidence: 99%

Detection of Aflatoxins B1, B2, G1 and G2 in Nutmeg Extract Using Fluorescence Fingerprint

Fujita

Sugiyama

Tsuta

et al. 2013

FSTR

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A rapid method for predicting total aflatoxin (aflatoxins B 1 , B 2 , G 1 , and G 2 ) in nutmeg extract was developed using fluorescence fingerprint (FF) and partial least squares (PLS) regression. FF is also known as excitation-emission matrix, which is a series of fluorescence spectra acquired by scanning an excitation wavelength. Nutmeg extract was artificially spiked with an aflatoxin reagent. The FF of spiked nutmeg extract was measured with a fluorescence spectrometer. The FF data was preprocessed to remove signals not related to fluorescence. After preprocessing, 1428 out of 5041 fluorescence intensities remained. They were set as explanatory variables for PLS regression. Then, total aflatoxin concentration was set as the response variable. Eleven out of 21 samples were used as the calibration dataset; the remaining ten were used as the validation dataset.

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Section: Methodsmentioning

confidence: 99%

Detection of Aflatoxins B1, B2, G1 and G2 in Nutmeg Extract Using Fluorescence Fingerprint

Fujita

Sugiyama

Tsuta

et al. 2013

FSTR

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“…Los patógenos contaminantes de especias y hierbas corresponden a aquellos que poseen una mayor resistencia a las condiciones de desecación, como Salmonella y Bacillus cereus (McKee, 1995).…”

Section: Comercio De Alimentosunclassified

Las Zoonosis Transmitidas Por Alimentos Pueden Afectar Su Epidemiología, Producto Del Cambio Climático Y Los Procesos De Globalización

Donoso

Gädicke

Landaeta

2016

Chil. j. agric. anim. sci.

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RESUMENEl propósito de esta revisión es evaluar los efectos del cambio climático y de la globalización en el comportamiento epidemiológico de las zoonosis transmitidas por los alimentos. Los mayores efectos se han generado por la globalización, donde el cambio de hábitos de las personas, el aumento en el transporte de pasajeros, el movimiento de animales, la mayor disponibilidad de alimentos, y el aumento en el comercio internacional de alimentos, ingredientes y materias primas, han generado mayor diseminación de agentes patógenos. Las modificaciones de las temperaturas y el aumento en la frecuencia de fenómenos climáticos extremos, como grandes sequías e inundaciones, han afectado a los patógenos que se pueden transmitir por los alimentos, lo que ha generado la desaparición y aparición de nuevos patógenos en los alimentos. Debido a que el cambio climático y la globalización son procesos constantes y dinámicos, se necesita mayor investigación y colaboración entre las organizaciones mundiales relacionadas con los alimentos, con la sanidad humana y animal, que permitan determinar el efecto que estos fenómenos tienen sobre las zoonosis transmitidas por los alimentos.Palabras clave: zoonosis, globalización, cambio climático, alimentos, enfermedades. ABSTRACTThe objective of this review was to evaluate the effects of climate change and globalization on the epidemiological behavior of zoonosis transmitted by food. Globalization has affected people's habits and has led to an increased transport of passengers and movement of animals, greater availability of foods and an increase in the international trade of foods, ingredients and raw materials, resulting in an increased spread of pathological agents. The changes in temperatures and the increased frequency of extreme climatological events, such as severe droughts and flooding, have affected pathogens that can be transmitted by food, leading to the disappearance of old pathogens and emergence of new pathogens in foods. Since climate change and globalization are constant and dynamic processes, further research and support from world organizations for food and human and animal health are needed to determine the effect of these phenomena on zoonosis transmitted by foods.

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“…Furthermore, high microbial loads of up to 8 log CFU/g may be found in the raw materials depending on the plant parts used, their origin and climatic, harvesting, processing, storage and transport conditions. [5] Between April and September 1993, a nationwide outbreak of salmonellosis traced to contaminated paprika and paprika-powdered potato chips occurred in Germany. An interesting observation from this outbreak was that even low levels of Salmonella contamination (≥0.04 salmonellae per gram) caused illness in 1000 cases.…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of chili powder in the development of radio frequency and microwave pasteurisation

Zhou

Chen

et al. 2017

International Journal of Food Properties

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Food products are dielectric materials. The ability to store and dissipate electromagnetic energy of food in dielectric heating is determined by its dielectric properties. To develop pasteurisation protocols based on radio frequency (RF) and microwave (MW) heating of chili powder, dielectric properties of chili powder were measured using an open-ended coaxialline probe and an impedance analyzer over a frequency range from 8 to 3000 MHz. Penetration depth of chili powder was calculated at five selected frequencies. Results showed that the dielectric properties of chili powder decreased with increase in frequency from 8 to 3000 MHz, but increased with increase in moisture content from 4 to 15% (w. b.) and with increase in temperature from 25 to 85°C. Dielectric constant and loss factor of different density samples showed little difference at low temperature, but large difference at high temperature. RF waves have larger penetration depth in chili powder than MW, and therefore could result in better heating uniformity especially for thicker samples during pasteurisation process. Geometry of sample and heating runaway phenomena may also affect the application of RF pasteurisation for foods. The relationship between moisture content, temperature, and dielectric properties of chili powder at 13.56, 27.12, 40.68, 915 and 2450 MHz can be described by third-order polynomial models with high coefficient of determination (R 2 >0.89), which can be used to predict temperature-and moisture-dependent dielectric constant and loss factor of chili powder with high accuracy. ARTICLE HISTORY

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Microbial contamination of spices and herbs: A review

Cited by 176 publications

References 44 publications

Detection of Aflatoxins B1, B2, G1 and G2 in Nutmeg Extract Using Fluorescence Fingerprint

Detection of Aflatoxins B1, B2, G1 and G2 in Nutmeg Extract Using Fluorescence Fingerprint

Las Zoonosis Transmitidas Por Alimentos Pueden Afectar Su Epidemiología, Producto Del Cambio Climático Y Los Procesos De Globalización

Dielectric properties of chili powder in the development of radio frequency and microwave pasteurisation

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