Microbial profile of common spices and spice blends used in Tamale, Ghana

Microbial profile of common spices and spice blends used in Tamale, Ghana

Abstract Background The main purpose of using spice to grill meat is to add aroma, colour, flavour, taste and pungency. However, the purpose is sometime befitted when spice is contaminated with pathogenic bacteria that result in foodborne illnesses and toxicological effect. Results The study was nec...

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Bibliographic Details
Main Authors: Noel Bakobie, Amponsah Samuel Addae, Abudu Ballu Duwiejuah, Samuel Jerry Cobbina, Solomon Miniyila
Format: Article
Language:English
Published: BMC 2017-05-01
Series:International Journal of Food Contamination
Subjects:
Contamination
foodborne illness
pathogenic bacteria
spice
Ghana
Online Access:http://link.springer.com/article/10.1186/s40550-017-0055-9

Internet

http://link.springer.com/article/10.1186/s40550-017-0055-9

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