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

Test inoculations (1.0×104 cfu/ml) of mehiawah with Escherichia coli, Salmonella typhi, Staphylococcus aureus and Vibrio parahaemolyticus showed that the spices and other ingredients (wheat and lemon) added to impart flavour and viscosity to the product were inhibitory to the selected pathogens. Only V. parahaemolyticus survived for more than 7 days in the simulated retail product (all ingredients) stored at 25°C, and even this organism could not be detected after 21 days. In the control (no spices, wheat or lemon added), the pathogens, except for Staph. aureus, were still present after 28 days, with E. coli having reached 1.8×107 cfu/ml.