The inhibitory action of spices against pathogens that might be capable ofgrowth in a fish sauce (mehiawah) from the Middle East

Test inoculations (1.0 X 10(4) cfu/ml) of mehiawah with Escherichia coli, S almonella typhi, Staphylococcus aureus and Vibrio parahaemolyticus showed t hat the spices and other ingredients (wheat and lemon) added to impart flav our and viscosity to the product were inhibitory to the selected pathogens. Only V. parahaemolyticus survived for more than 7 days in the simulated re tail product (all ingredients) stored at 25 degrees C, and even this organi sm could not be detected after 21 days. In the: control (no spices, wheat o r lemon added), the pathogens, except for Staph. aureus, were still present after 28 days, with E. coli having reached 1.8 X 10(7) cfu/ml. (C) 2000 El sevier Science B.V. All rights reserved.