Libro

Descripción

Garlic exhibited the most effective antibacterial and consistent inhibitory activity, while black cumin exhibited the highest activity. Irradiation of 2.5 and 5.0 kGy treated fish kebab significantly extended shelf life, reducing total bacterial count and microbial load even after two months of storage. The survey of readily available sweets and sweet products found six bacterial genera which indicate that strict hygienic conditions should be adopted to ensure contamination free sweets and sweet products for the good health. Plant materials have beneficial medical effects due to their secondary products and have the potential to generate herbal metabolites, providing biochemical tools for the study of infectious diseases.