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Journal Abstract Search

131 related items for PubMed ID: 31121691

  • 1. Microbiological Criteria of Random Samples of Spices and Herbs Retailed on the Austrian Market.
    Kneifel W, Berger E.
    J Food Prot; 1994 Oct; 57(10):893-901. PubMed ID: 31121691
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  • 2. Assessment of the Microbiological Quality of Spices and Herbs.
    Pafumi J.
    J Food Prot; 1986 Dec; 49(12):958-963. PubMed ID: 30965457
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  • 3. Microbiological quality of selected spices and herbs including the presence of Cronobacter spp.
    Garbowska M, Berthold-Pluta A, Stasiak-Różańska L.
    Food Microbiol; 2015 Aug; 49():1-5. PubMed ID: 25846909
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  • 4. The microbiological quality of ready-to-eat foods with added spices.
    Little CL, Omotoye R, Mitchell RT.
    Int J Environ Health Res; 2003 Mar; 13(1):31-42. PubMed ID: 12745346
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  • 7. Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom.
    Sagoo SK, Little CL, Greenwood M, Mithani V, Grant KA, McLauchlin J, de Pinna E, Threlfall EJ.
    Food Microbiol; 2009 Feb; 26(1):39-43. PubMed ID: 19028303
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  • 10. Detection of enterotoxigenic Clostridium perfringens in spices used in Mexico by dot blotting using a DNA probe.
    Rodríguez-Romo LA, Heredia NL, Labbé RG, García-Alvarado JS.
    J Food Prot; 1998 Feb; 61(2):201-4. PubMed ID: 9708282
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  • 14. Salmonella prevalence and total microbial and spore populations in spices imported to Japan.
    Hara-Kudo Y, Ohtsuka LK, Onoue Y, Otomo Y, Furukawa I, Yamaji A, Segawa Y, Takatori K.
    J Food Prot; 2006 Oct; 69(10):2519-23. PubMed ID: 17066938
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  • 19. Microbiological quality of saffron from the main producer countries.
    Cosano I, Pintado C, Acevedo O, Novella JL, Alonso GL, Carmona M, de la Rosa C, Rotger R.
    J Food Prot; 2009 Oct; 72(10):2217-20. PubMed ID: 19833050
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