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65 Pickles, Chutneys & Relishes: Make your own mouthwatering by Catherine Atkinson

By Catherine Atkinson

This scrumptious choice of pickles, chutneys and relishes will boost any variety of daily and big day foodstuff.

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Extra resources for 65 Pickles, Chutneys & Relishes: Make your own mouthwatering preserves with step-by-step recipes and over 230 superb photographs

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In Joint Meeting of the SFAM & DSM ‘Frontiers in Microbial fermentation and Preservation’, Wageningen, The Netherlands, 9–11 January 2002. , KOUTSOUMANIS, K. and TASSOU, C. (2002c), A vitalistic approach or non-thermal inactivation of pathogens in traditional Greek salads. Food Microbiology 19: 405–21. , STEWART, J. and FYFE, L. borne pathogens. Letters in Applied Microbiology 26: 118–22. , STEWART, J. and FYFE, L. (2001), The potential application of plant essential oils as natural food preservatives in soft cheese.

5). e. , 1999b). For example, the essential oil of mint (Mentha piperita) has been shown to inhibit the growth of Salmonella enteritidis and Listeria monocytogenes in culture media for 2 days at 30ºC. 8) at 4ºC and 10ºC was variable. Salmonella enteritidis died off in the appetizers under all conditions examined but not when inoculated in paté and maintained at 10ºC. Similarly, L. , 1995a,b, 2000). , L. monocytogenes and Staphylococcus aureus was inhibited by oregano essential oil (EO) in broth cultures.

1998). The technique depends on using a medium that offers a sharp detectable impedimetric change as the bacterial population grows and converts the low conductivity nutrients into highly charged products. , 1998). Although time-consuming and laborious, the traditional microbiological method of determining viable numbers by plate counting remains the gold standard in antimicrobial studies. The latter method has a major advantage of requiring little capital investment; however, it is materialintensive, requires a long elapse time and may have poor reproducibility.

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