2 results match your criteria: "Socio-Human Sciences and Engineering Sapientia Hungarian University of Transylvania Miercurea Ciuc Romania.[Affiliation]"
Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices.
Food Sci Nutr
August 2021
Department of Food Science Faculty of Economics, Socio-Human Sciences and Engineering Sapientia Hungarian University of Transylvania Miercurea Ciuc Romania.
Article Synopsis
- Spices can have microbial contamination, including harmful bacteria, which raises concerns for food safety.
- A study analyzed 50 different spices to assess their microbiological quality and identify prevalent bacteria using genetic sequencing.
- The results indicated high levels of antibiotic resistance among identified bacteria, particularly against several common antibiotics, signaling a risk due to multidrug-resistant bacteria present in spices.
The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables.
Food Sci Nutr
October 2020
During the study, we determined the antimicrobial activity of different selected essential oils (thyme, lemongrass, juniper, oregano, sage, fennel, rosemary, mint, rosehips, dill) on some pathogenic and spoilage bacteria isolated from the surface of various fresh vegetables. At the same time, in the case of some volatile oil combinations we followed the phenomena of synergism and antagonism. The identification of the isolated bacterial strains was made using 16S rDNA gene sequence analysis.
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