What is it about?
It is extremely challenging to detect and isolate pathogens from spices due to the inhibitory substances in spices. We developed a new detection and isolation method, which is far better than the existing methods.
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Why is it important?
Our new method can detect and isolate Salmonella from spices at much lower levels and with much less resources.
Perspectives
If the new method is adapted widely, it could greatly improve spice safety and potentially save many more lives.
Guodong Zhang
Read the Original
This page is a summary of: Development and Validation of a Cultural Method for the Detection and Isolation of Salmonella in Cloves, Journal of Food Protection, March 2017, International Association for Food Protection,
DOI: 10.4315/0362-028x.jfp-16-376.
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