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Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
Based on 3 papers
Based on 2 papers
Based on 2 papers
Salmonella Montevideo → is associated with → contaminated imported black and red pepper
“The outbreak strain was isolated from company A salami products from an environmental sample from one manufacturing plant, and sealed containers of black and red pepper at the facility.”
black pepper → was contaminated with → Salmonella oranienburg
“In an investigation limited to 26 patients in the Trøndelag region, the Trondheim Public Food Control Laboratory isolated S. oranienburg from six samples of black, ground pepper from the patients' households and from 15 samples of black, ground pepper from unopened, original packings having the trademark of the Norwegian Cooperative Association (Co-op).”
endosulfan → persists → pepper and tomato plant tissues
“The results indicated the formation of endosulfan sulfate as a residue component on the plant tissues and also the relatively higher persistence of the β-isomer as compared to the α-isomer on pepper fruits. The initial total residues (α- and β-endosulfan isomers plus endosulfan sulfate) were higher on leaves than on fruits. On pepper fruits, the α-isomer, which is the more toxic to mammals, dissipated faster than the less toxic β-isomer. Total residues (α- and β-endosulfan isomers plus the sulfate metabolite) on tomato leaves revealed longer persistence (t1/2 4·6 days) compared to the total residues detected on pepper leaves (t1/2 2·0 days) 3–14 days following spraying. Persistence of the β-isomer on pepper fruits was high 3–14 days following spraying compared to on tomato fruits.”
aflatoxins → detected in → Shiro and ground red pepper
“From sixty samples each of ground red pepper and Shiro, 8 (13.33%) and 5 (8.33%) were positive for aflatoxins, respectively. Only aflatoxin B1 was detected in both types of foodstuff. There was no significant difference between the proportion of aflatoxin contained in both ground red pepper and Shiro samples. Aflatoxin levels in Shiro and ground red pepper positive samples ranged from 100 to 500 ppb and 250 to 525 ppb, respectively. The mean levels of contamination by aflatoxin in ground red pepper was significantly higher (p < 0.05) than that of Shiro.”
pyrethroid residues → have preharvest intervals → green beans, zucchinis, and peppers
“The preharvest intervals for the residues in these three vegetables was obtained, taking into account the maximum residue levels established by the existing legislation. They were all lower than the ones specified by the makers of commercial formulates, which ensures a safe enough consumption.”
Peppermint Oil (FEMA 2848), Spearmint Oil (FEMA 3032), Spearmint Extract (FEMA 3031), Cornmint Oil (FEMA 4219), Erospicata Oil (FEMA 4777), Curly Mint Oil (FEMA 4778), Pennyroyal Oil (FEMA 2839), Buchu Leaves Oil (FEMA 2169), Caraway Oil (FEMA 2238), Dill Oil (FEMA 2383), Buchu Leaves Extract (FEMA 4923), Peppermint Oil, Terpeneless (FEMA 4924), Spearmint Oil, Terpeneless (FEMA 4925) → affirmed → GRAS status
“The FEMA Expert Panel affirmed the GRAS status of Peppermint Oil (FEMA 2848), Spearmint Oil (FEMA 3032), Spearmint Extract (FEMA 3031), Cornmint Oil (FEMA 4219), Erospicata Oil (FEMA 4777), Curly Mint Oil (FEMA 4778), Pennyroyal Oil (FEMA 2839), Buchu Leaves Oil (FEMA 2169), Caraway Oil (FEMA 2238) and Dill Oil (FEMA 2383) and determined FEMA GRAS status for Buchu Leaves Extract (FEMA 4923), Peppermint Oil, Terpeneless (FEMA 4924) and Spearmint Oil, Terpeneless (FEMA 4925)”
spicy foods and chili peppers → is typically safe → consumption
“The consumption of spicy foods and chili peppers is typically safe.”
“Lemongrass, eucalyptus, peppermint and orange oils were effective against all the 22 bacterial strains.”
peppermint oil → inhibit → bacterial strains
“Eucalyptus and peppermint oils were effective against eleven fungi.”
peppermint oil → inhibit → fungi
“nor did a series of poisoning and safety experiences designed to teach the rats that only chili-flavored foods were safe to eat.”
rats → do not develop → preference for chili peppers
“Crushed red pepper and anise were found to be ineffective against the test strains.”
crushed red pepper → is ineffective against → Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae FML 5, Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922, Enterococcus faecalis ATCC 15753, Mycobacterium smegmatis CCM 2067, Micrococcus luteus A 2971, Candida albicans ATCC 60192
“This article critically reviews our knowledge of the chemistry, processing, and quality evaluation of the product, with emphasis on the constituents contributing to the sensory properties of the spice for which it is valued in food.”
pepper → contribute to → sensory properties