A Comparison of the Antimicrobial Activity of Garlic, Ginger, Carrot, and Turmeric Pastes AgainstEscherichia coliO157:H7 in Laboratory Buffer and Ground Beef
Abstract
The antimicrobial effects of garlic, ginger, carrot and turmeric pastes against Escherichia coli O157:H7 in laboratory buffer and model food system were investigated. Turmeric paste, fresh carrot, ginger and garlic pastes from roots, and commercial ginger and garlic paste were heated alone or with buffered peptone water (BPW) or ground beef at 70°C for 7 min. All samples were inoculated with a three strain cocktail of overnight cultures of E....
Paper Details
Title
A Comparison of the Antimicrobial Activity of Garlic, Ginger, Carrot, and Turmeric Pastes AgainstEscherichia coliO157:H7 in Laboratory Buffer and Ground Beef
Published Date
Dec 1, 2005
Volume
2
Issue
4
Pages
330 - 340
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