Sulfite Compounds as Neutralizers of Spice Toxicity for Salmonella
- 1 July 1976
- journal article
- research article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 39 (7) , 464-466
- https://doi.org/10.4315/0022-2747-39.7.464
Abstract
The ability of five inorganic chemical salts (K2SO3, K2SO4, Na2SO3, Na2SO4, and CaCO3) to neutralize the toxicity of six spices (allspice, cinnamon, clove, garlic powder, onion powder, and oregano) for Salmonella was evaluated. Their effect on four spices non-toxic to Salmonella (black pepper, white pepper, rosemary, and thyme) was also determined. The inhibitory effects of onion and garlic powders were overcome by addition of 0.5% of K2SO3 or Na2SO3 to pre-enrichments of lactose broth, nutrient broth, or trypticase soy broth. Allspice, cinnamon, clove, and oregano remained toxic to Salmonella in all pre-enrichment broths tested, with or without chemical additives. None of the chemical additives had any effect upon isolation of Salmonella from the non-toxic spices. Until a more practical method for analysis of allspice, cinnamon, clove, and oregano is developed, dilution of these spices to non-toxic levels is recommended.This publication has 1 reference indexed in Scilit:
- Preventing denaturation of the proteins in frozen fish muscle and fillets I. Effects of additives on the quality of frozen minced fish muscleInternational Journal of Food Science & Technology, 1967