[Survival of Salmonella in spices and growth in cooked food].

@article{Urabe2008SurvivalOS,
  title={[Survival of Salmonella in spices and growth in cooked food].},
  author={Yurie Urabe and Yuji Minai and Minoru Haga and Yoshiko Sugita-Konishi and Atsushi Ishiguro and Yukiko Hara-Kudo},
  journal={Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan},
  year={2008},
  volume={49 2},
  pages={70-5}
}
Contamination of spices with pathogens has been reported worldwide, and Salmonella might result in foodborne infections. In this study, we investigated the survival of Salmonella in black pepper and red pepper, and the growth of the surviving Salmonella in cooked food. Salmonella Enteritidis, Salmonella Weltevreden and Salmonella Senftenberg were inoculated into spices, and their survival during storage was examined. In black pepper, S. Enteritidis was no longer viable after storage for 28 days… CONTINUE READING