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Browsing by Subject "Herbs"

Browsing by Subject "Herbs"

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  • Assessment of the microbiological quality of spices and herbs commercialized in Lebanon 
    Salloum, Talia (Notre Dame University-Louaize, 2020-06-10)
    Spices and herbs are widely used in almost all types of food preparation and their microbial contamination may pose spoilage and public health risk. Thus, the aim of this study was to assess the microbiological quality of spices and herbs commercialized in Lebanon. A total of 480 samples of thirteen most commonly consumed types of spices and herbs were collected at two complete sets at three months interval. Each type was purchased in 5 common brands from 4 categories: packaged in companies with Food Safety Management System (FSMS), packaged in companies without FSMS, packaged imported, and ...
  • Dictary exposure and risk assessment of mycotoxins in thyme and thyme-based products marketed in Lebanon 
    Koaik, Lara (Notre Dame University-Louaize, 2022-02)
    Thyme is a Mediterranean herb widely used worldwide. However, it is produced in areas of high humidity and temperature which is favorable conditions for mold growth and mycotoxins production which pose public health risk. In Lebanon, no studies have been done to investigate aflatoxin B1 (AFB1) and ochratoxin A (OTA) contamination in thyme and thyme-based products. This study aimed at evaluating the incidence of AFB1 and OTA in those products, related dietary exposure and cancer risk for regular and high consumption. A total of 160 samples of thyme and thyme-based products were collected and ...