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Packaging and Storage Effects on Microbiological Quality of Dried Herbs
Author(s) -
MALMSTEN T.,
PÄÄKKÖNEN K.,
HYVÖNEN L.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05407.x
Subject(s) - food science , bacillus cereus , herb , cereus , aerobic bacteria , chemistry , biology , medicinal herbs , bacteria , traditional medicine , medicine , genetics
Two hundred herb samples were investigated for microbiological quality. Effects of drying method, type package, and storage conditions were determined for dill, basil, marjoram, and wild marjoram. Total aerobic count ranged from 10 4 to 10 7 /g dried material. Molds and aerobic sporeformers, especially Bacillus cereus , were detected in most samples; fecal indicator organisms were found infrequently. The number of most vegetative microbes was affected by the drying method. Microbes survived air‐drying better than freeze‐drying. Packaging affected microbial content. The lethal effect of storage time was most clearly shown when the herbs were packed in oxygen‐containing packages.