Relevant bibliographies by topics / Dietary herbs and Spices

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  1. Journal articles
  2. Dissertations / Theses
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Academic literature on the topic 'Dietary herbs and Spices'

Author: Grafiati
Published: 18 May 2024

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Journal articles on the topic "Dietary herbs and Spices"

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Blanton, Cynthia. "Relative Validity of an Online Herb and Spice Consumption Questionnaire." International Journal of Environmental Research and Public Health 17, no. 8 (April 16, 2020): 2757. http://dx.doi.org/10.3390/ijerph17082757.

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Culinary herbs and spices contribute bioactives to the diet, which act to reduce systemic inflammation and associated disease. Investigating the health effects of herb/spice consumption is hampered, however, by a scarcity of dietary assessment tools designed to collect herb/spice data. The objective of this study was to determine the relative validity of an online 28-item herb/spices intake questionnaire (HSQ). In randomized order, 62 volunteers residing in Idaho, USA, completed the online Diet History Questionnaire III + the HSQ followed one week later by one of two comparative methods: 7-day food records or three telephone-administered 24-h dietary recalls. Relative validity of the HSQ was tested two ways: (1) by comparing herb/spice intakes between the HSQ and comparator, and (2) by determining the correlation between herb/spice data and Healthy Eating Index 2015 score. The HSQ and both comparators identified black pepper, cinnamon and garlic powder as the three most commonly used herbs/spices. The HSQ captured significantly higher measures of the number and amount of herbs/spices consumed than the comparators. The number of herbs/spices consumed was significantly directly correlated with diet quality for the HSQ. These results support the ability of the HSQ to record general herb/spice use, yet suggest that further validation testing is needed.
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Gajewska, Danuta, Paulina Katarzyna Kęszycka, and Michał Szkop. "Dietary salicylates in herbs and spices." Food & Function 10, no. 11 (2019): 7037–41. http://dx.doi.org/10.1039/c9fo01660k.

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Assimiti, Daniela. "Culinary Herbs and Spices in Nutrition and Health – The Role of Nutrition Education in Creating Healthy Dietary Patterns." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1288. http://dx.doi.org/10.1093/cdn/nzaa059_005.

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Abstract Objectives Worldwide, culinary herbs and spices have been used for centuries as food flavoring, preservative agents, or for their known health benefits. Over the last decade, they are gaining much significance as the dietary polyphenols contained have been recognized to have health promoting benefits and preventive role in most chronic diseases. Little data exists however referring to the actual level of knowledge of these foods or the dietary intake . While the consumption of herbs and spices is generally higher in Asian countries, it has been an increasing trend in their intake in developed countries as result of changing food habits and preference for ethnic and spicy food. The aim of this preliminary study was to evaluate the level of knowledge and intake of herbs and spices, while promoting the importance of healthy dietary changes that would benefit throughout the lifespan. Methods The knowledge of the 30 herbs and spices to be studied, and common dietary patterns referring to this type of foods was evaluated in a very heterogeneous group in terms of age (15–65), ethnic and cultural background, educational level or living status, through a very simple Food Frequency Questionnaire specially adapted in this case for herbs and spices. Results While the importance of creating healthy eating habits from early years and school across the entire lifespan is well recognized, data shows it takes time learning and creating new routines. The number of herbs and spices known increases with age (from 50% in the age group under 20, to 100% in the age group 50–60). The number of herbs and spices most known in all age groups is relatively reduced, and includes: ginger, garlic, chili, turmeric, basil, lemongrass, coriander and curry. The age group 50–60 displays also the highest frequency in using them on a daily basis. The favorite and most used among all age groups are: garlic, ginger, onion, lemongrass, basil and turmeric. The most frequent reason for using spices in all groups is “flavor”. The level of education, living status, or location do not seem to influence much. Conclusions General nutrition knowledge is an important part of improving diet quality and healthy eating attitudes, thus, the earlier learned the patterns, the healthy and happier outcomes. Further study in a larger number of participants and on a wider selection of herbs and spices is definitely needed for validation. Funding Sources None.
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Gajewska, Danuta, Paulina Katarzyna Kęszycka, Martyna Sandzewicz, Paweł Kozłowski, and Joanna Myszkowska-Ryciak. "Intake of Dietary Salicylates from Herbs and Spices among Adult Polish Omnivores and Vegans." Nutrients 12, no. 9 (September 6, 2020): 2727. http://dx.doi.org/10.3390/nu12092727.

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There is a growing body of evidence that a diet rich in bioactive compounds from herbs and spices has the ability to reduce the risk of chronic diseases. The consumption of herbs and spices is often overlooked in the studies on food intake. However, measurement of dietary intake of these products, as a source of bioactive compounds, including salicylates, has recently gained much significance. The aims of the study were (i) to assess the intake of herbs and spices at the individual level and (ii) to calculate the dietary salicylates intake from herbs and spices among adult omnivores and vegans. The study group consisted of 270 adults aged 19 to 67 years, including 205 women and 65 men. Among all, 208 individuals were following an omnivorous diet while 62 were vegans. A semi-quantitative food frequency questionnaire (FFQ) was designed to assess the habitual intake of 61 fresh and dried herbs and spices during the preceding three months. The five most frequently eaten herbs among omnivores were parsley, garlic, dill, marjoram and basil, while among vegans they were garlic, parsley, ginger, basil and dill. An average intake of all condiments included in the study was 22.4 ± 18.4 g/day and 25.8 ± 25.9 g/day for both omnivores and vegans, respectively (p = 0.007). Estimated medial salicylates intake was significantly higher among vegans (p = 0.000) and reached 5.82 mg/week vs. 3.13 mg/week for omnivores. Our study confirmed that herbs and spices are important sources of salicylates; however, the type of diet influenced their level in the diet. Vegans consume significantly more total salicylates than omnivores.
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Turski, Michal P., Monika Turska, Tomasz Kocki, Waldemar A. Turski, and Piotr Paluszkiewicz. "Kynurenic Acid Content in Selected Culinary Herbs and Spices." Journal of Chemistry 2015 (2015): 1–6. http://dx.doi.org/10.1155/2015/617571.

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Previous studies demonstrated that kynurenic acid (KYNA) is present in various types of food in varying concentrations. Therefore, the aim of the study was to check whether KYNA is present in culinary herbs and spices. Achieved results indicate that KYNA is present in all 19 selected culinary herbs and spices. The highest concentration of KYNA was found in basil and thyme, 14.08 and 8.87 μg/g, respectively, while the lowest content of KYNA was found in cumin and black pepper, 0.64 and 0.10 μg/g, respectively. This is the first report on the concentration of KYNA in culinary herbs and spices. The need for more detailed investigation of dietary supplementation with culinary herbs and spices containing KYNA is suggested.
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Dini, Irene. "Dietary and Cosmetic Antioxidants." Antioxidants 13, no. 2 (February 13, 2024): 228. http://dx.doi.org/10.3390/antiox13020228.

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Spices, herbs, fruits, whole grains, vegetables, and sea organisms contain antioxidant molecules that can scavenge free radicals and reduce their development, quenching the reactive oxygen and nitrogen species [...]
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Hammer, Emily, Sofia Acevedo, and Jeanette Mary Andrade. "Associations between diet quality, demographics, health conditions and spice and herb intake of adults with chronic kidney disease." PLOS ONE 19, no. 3 (March 7, 2024): e0298386. http://dx.doi.org/10.1371/journal.pone.0298386.

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Scant literature has been able to demonstrate an association between dietary habits and spice and herb consumption, especially for those who have chronic kidney disease. The objectives of this study were to 1) determine the frequency and quantity of spices and herbs consumed and 2) determine the associations between diet quality and its food components, demographics, and health conditions with spice and herb frequency and variety consumption of adults with chronic kidney disease. A cross-sectional online study was conducted with adults with various stages of chronic kidney disease (n = 71). Participants responded to an online demographic, diet and spice and herb questionnaire on RedCap. Diet quality was determined through the diet questionnaire. Descriptives, frequencies and Spearman correlations were conducted using SPSS v28 with a significance of p<0.05. Most participants were in chronic kidney disease stage 3 (42.3%) with a majority (98.6%) self-identifying as non-Hispanic white. On average, participants consumed black pepper more than once daily (47.9%) with the spice quantity at 5 g. The median diet quality score was 38.5 (range 31.5–48.5). Positive associations were identified with overall diet quality scores and certain spices such as basil (r = 0.33; p<0.01) and cinnamon (r = 0.37; p<0.002). Further associations were seen with food groups, self-identifying as white and health conditions with spice frequency and variety of spices and herbs consumed. Overall, positive associations were observed with diet quality and spice and herb intake, in which higher diet quality scores would indicate higher consumption of spices and herbs. Further research should focus on diet quality and spice and herb consumption in reducing progression of this disease.
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Schneeman, Barbara O. "Spices and Herbs and the Dietary Guidelines for Americans." Nutrition Today 49, Supplement (2014): S20—S22. http://dx.doi.org/10.1097/01.nt.0000453853.44958.88.

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Anderson, Cheryl AM, Kate E. Murray, Sahra Abdi, Samantha Hurst, Amina Sheik-Mohamed, Bethlehem Begud, Bess Marcus, Camille Nebeker, Jennifer C. Sanchez-Flack, and Khalisa Bolling. "Community-based participatory approach to identify factors affecting diet following migration from Africa: The Hawaash study." Health Education Journal 78, no. 2 (December 19, 2018): 238–48. http://dx.doi.org/10.1177/0017896918814059.

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Introduction: African women who migrate to the USA have a rich tradition of using herbs and spices to promote health. We conducted formative research on nutritional practices among East and North African women in the USA, focusing on whether traditional herbs and spices could support adherence to the Dietary Guidelines for Americans. Methods: In all, 48 adult African women living in San Diego, California participated in focus groups in July 2015. Inclusion criteria were 18 years or older, and able to answer focus group questions in one of five languages: Somali, Arabic, Amharic, Swahili or English. Results: Participants identified 62 unique spices and herbs that are traditionally used in meal preparation for flavour and health benefits. Participants also reported awareness that nutrients, foods, food groups and approaches to growing and preparing foods are important considerations for healthy diet. Barriers to healthy eating included costs, constraints around growing food in a different soil and climate than Africa, family size and the widespread availability of fast food. Groups identified opportunities for collaborations with researchers through educational programmes, and recommended seed and recipe exchanges that promote healthy eating across culturally heterogeneous African communities. Conclusion: A culturally informed behavioural intervention focused on spices and herbs would be feasible and accepted by African women in San Diego. This intervention may support adherence to the Dietary Guidelines for Americans during the nutrition transition and broader dissemination of practices that promote health across heterogeneous communities of Africans living in the USA.
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Boaz, Mona, Vered Kaufman-Shriqui, Shiri Sherf-Dagan, Hagit Salem, and Daniela Abigail Navarro. "Frequently used medicinal herbs and spices in weight management: a review." Functional Foods in Health and Disease 10, no. 7 (July 23, 2020): 305. http://dx.doi.org/10.31989/ffhd.v10i7.719.

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Background: Obesity rates have increased globally during the last half, and with it there has been increased interest in herbs and dietary supplements for weight managementObjectives: The purpose of the present review is to examine evidence for the efficacy and safety of herbal preparations including cinnamon, capsaicin, black pepper, and curcumin, which are popularly used for weight reduction.Methods: A list of herbs and dietary supplements frequently used in weight management was developed by reviewing both scientific and popular literature. Included herbs/supplements were evaluated in terms of pre-clinical and clinical studies.Results: Included in the review were cinnamon, capsaicin, black pepper and curcumin. For all of the included herbs, proof of concept could be demonstrated. Few well-designed, adequately powered clinical trials were available but those that were suggested efficacy.Conclusions: While underlying metabolic/physiological mechanisms have been identified in pre-clinical studies, human studies of efficacy are sparse. An indication towards efficacy in humans exists for all of these products; however, treatment guidelines cannot be developed until better-quality randomized clinical trials can provide clear findings.Keywords: Cinnamon; Capsaicin; Black Pepper; Curcumin; Weight Management
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Dissertations / Theses on the topic "Dietary herbs and Spices"

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McGinley, Susan. "Chemical Defenses in Herbs and Spices." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/622134.

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Hongu, Nobuko, Kiah J. Farr, and Yuri Nakagomi. "Season For Health: A Guide For Using Herbs and Spices For Your Home Cooking." College of Agriculture, University of Arizona (Tucson, AZ), 2015. http://hdl.handle.net/10150/593578.

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8 pp.
Studies have demonstrated the health benefits of herbs and spices from antioxidant capacity, anti-inflammatory properties, and cancer-preventative or cancer-fighting properties. Additionally, herbs and spices are beneficial to reducing salt and fat intake by providing an alternative method for flavoring food. The addition or increase of herbs and spices in a regular diet may increase consumption of vegetables. This article explains the definitions of herbs and spices, as well as the positive health benefits associated with both. This article also outlines how to find and incorporate many herbs and spices available to Arizonans and the surrounding community into everyday diet, while including the affordability of each.
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Wight, Andrea L. Bordi Peter L. "Enhancing flavor utilizing herbs and spices to promote fruit and vegetable consumption among children /." [University Park, Pa.] : Pennsylvania State University, 2009. http://etda.libraries.psu.edu/theses/approved/WorldWideIndex/ETD-4817/index.html.

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Jagait, Charanjit Kaur. "Studies into the preservation of #alpha#-tocopherol in food oils by herbs and spices." Thesis, Leeds Beckett University, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298238.

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Frentzel, Hendrik [Verfasser]. "Detection, characterization and survival of Bacillus cereus group members in spices and herbs / Hendrik Frentzel." Berlin : Freie Universität Berlin, 2017. http://d-nb.info/1135184887/34.

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Kaiser, Andrea [Verfasser]. "Development of Innovative, Energy-Efficient Processes for the Production of High Quality Herbs and Spices / Andrea Kaiser." Aachen : Shaker, 2014. http://d-nb.info/1053903219/34.

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Jaksevicius, Andrius. "Elucidation of mechanisms by which culinary herbs and spices exert their inhibitory action on the growth of CRC cells in vitro." Thesis, Kingston University, 2017. http://eprints.kingston.ac.uk/41153/.

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Colorectal cancer (CRC) is one of the most commonly diagnosed types of cancer in the developed countries and the incidence is rising in the developing regions. Chronic inflammation, which is propagated by overexpression of cyclooxygenase-2 (COX-2) and its major product prostaglandin E2 (PGE2), plays a key role in the development of CRC. Culinary herbs and spices (CHS) are rich in polyphenols, have a high anti-oxidant capacity and possess anti-inflammatory activity. It has been shown that CHS inhibit the growth of CRC cells, however, their anti-carcinogenic mechanisms are mainly unknown. Hence, the aim of this study was to identify the CHS that were most potent inhibiting the growth of CRC cells, and subsequently to elucidate their anti-carcinogenic mechanisms, in particular, focusing on COX-2, the Wnt/β-catenin signalling pathway, and proteins involved in apoptosis. Another goal was to investigate whether combining the CHS would result in synergistic effects on the above. This study demonstrated that CHS extracted in water/or ethanol and their combinations inhibited CRC cell growth. This study also revealed that the most potent CHS extracted in ethanol (turmeric (TE), bay leaf (BLE) and ginger (GE)) and combinations downregulated the expression of COX-2 and suppressed COX-2 activity by reducing PGE2 release; their effect was comparable to that of the selective COX-2 inhibitor Celecoxib (50 μM). These CHS also induced apoptosis in CRC cells by targeting several key proteins: p53, caspase-3, and PAPR. However, the CHS did not have an effect on Wnt signalling pathway, which partially could be due to insufficient treatment time. In conclusion, this study demonstrated that CHS and their combinations inhibited CRC cell growth, inhibited COX-2 expression and activity, and modulated several key molecules involved in the development of CRC. Based on these findings, CHS have the potential to be utilized for CRC chemoprevention and possibly be used as a complimentary treatment. However, in vivo studies are needed to establish the true potential of these foods.
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Conceição, Sara Figueirôa da Silva Martins da. "Efeitos do gengibre, do alho e do funcho na saúde." Master's thesis, [s.n.], 2013. http://hdl.handle.net/10284/4077.

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Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas
Nos últimos anos a procura e utilização das ervas aromáticas e especiarias, não somente para uso culinário mas também, como forma de tratamento e prevenção de doenças torna-se cada vez mais evidente. Parecem ter menos efeitos adversos que alguns medicamentos e é uma terapia alternativa muito adotada. A composição química de algumas plantas medicinais como o gengibre, o alho e o funcho, apresenta efeitos terapêuticos benéficos para o combate de uma panóplia de patologias e estados de saúde desde há milhares de anos. Porém, como em todos produtos fitoterapêuticos e farmacológicos, também existem efeitos adversos, dai que seja necessário o seu uso racional quando utilizados como adjuvantes terapêuticos. Neste trabalho foi feita uma revisão bibliográfica acerca das principais caraterísticas de cada uma das especiarias e ervas aromáticas acima referidas no que toca à sua origem botânica, composição química, partes das plantas mais utilizadas e ainda produtos alimentícios e medicamentosos onde podem ser encontradas. As precauções e contraindicações que devem ser respeitadas também são descritas igualmente ao longo deste trabalho científico, dando especial ênfase aos efeitos benéficos e adversos que cada uma das plantas pode desencadear na saúde dos indivíduos. The last few years have demonstrated that the search and use of herbs and spices not only for domestic affairs but also as a way of prevention and treatment of several diseases becomes more visible, as they possess less side effects than some of the drugs available in the market, becoming now the most used alternative therapy for users. The chemical composition of some plants such as ginger, garlic and fennel allow the users several beneficial effects in the control and set-to of panoply of pathologies and health state for thousands of years. However, as all the others phytotherapeutical and pharmacological products, they entail positive and negative effects, which reinforces the importance of highlighting these for the rational use of the mentioned plants as therapeutic adjuvant. In this thesis a bibliographic revision has been made related to the main characteristics of each one of the spices and herbs mentioned above regarding their botanic origin, chemical composition, most used parts of the plants and also alimentary products and drugs where they can be found. The precautions and contraindications, which must be respected, are likewise equally described along this scientific work, with a special emphasis to the beneficial and side effects that these plants can arouse, in general, in every living being’s health.
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Tomchinsky, Bernardo [UNESP]. "Prospecção de plantas aromáticas e condimentares no Brasil." Universidade Estadual Paulista (UNESP), 2017. http://hdl.handle.net/11449/150786.

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O Brasil é o país com a maior biodiversidade do mundo, o que não se reflete na dieta da população, que obedece um regime monótono baseado em poucas espécies alimentícias. Os condimentos seguem a mesma lógica, sendo que os mais consumidos no país são espécies exóticas, muitas vezes cultivadas em outros países e importadas. A exploração sustentável dos recursos vegetais, inclusive espécies condimentares, pode representar a valorização e resgate cultural, preservação do meio ambiente com a exploração de recursos florestais não madeireiros, geração de renda para toda a cadeia produtiva, desenvolvimento de novos produtos e pode trazer benefícios na saúde coletiva com a diversificação da alimentação e uso de substâncias bioativas. Ao longo do trabalho são abordados diferentes aspectos referente a prospecção de plantas condimentares no Brasil. Partindo de questões relativas a legislação e normatização ao longo da revisão, no primeiro capítulo é abordado o uso histórico de plantas condimentares e alimentícias no Brasil colonial; na sequência é analisado o mercado de plantas condimentares, especificamente de insumo (sementes) e os produtos disponíveis nos mercados e por último é realizada uma análise sobre as plantas condimentares disponíveis no Brasil. No capítulo 1, através de análises de trabalhos de 18 autores que estiveram no Brasil entre os séculos XVI e XVII são levantadas 729 citações de plantas alimentícias, das quais foi possível identificar 124 espécies. Destas, 60% eram nativas. Em um curto período foram introduzidas diversas espécies exóticas no país. Entre as plantas condimentares, as pimentas do gênero Capscicum eram as mais importantes e entre as alimentícias a mandioca, abacaxi, batata-doce e milho foram as mais citadas. É possível dizer que neste período ocorreu uma rápida e intensa troca de plantas com outras regiões do mundo. A presença de espécies exóticas e naturalizadas, nativas da Américas, evidenciam a intensa troca entre populações indígenas. Muitas espécies nativas caíram em esquecimento e desuso e seu resgate poderia contribuir com a preservação destas espécies e de seu ambiente de ocorrência. No capítulo 2, o objetivo foi compreender aspectos sobre o mercado de plantas condimentares no Brasil, com foco nos insumos disponíveis para os produtores e produtos disponíveis ao mercado consumidor. Para a análise do mercado de insumos de plantas condimentares foram analisados os catálogos de 12 empresas que trabalham neste segmento. E para o estudo dos condimentos disponíveis no mercado brasileiro foram analisados os catálogos de 62 empresas que trabalham neste setor no Brasil. Entre as empresas de sementes que atuam no Brasil são comercializadas 55 espécies consideradas condimentares, com maior destaque para as hortaliças-condimento e as pimentas do gênero Capsicum. Sobre os produtos disponíveis no mercado para consumidores, foram encontradas 107 tipos de condimento simples (não misturado) e 145 temperos mistos, entretanto nas duas categorias poucas espécies ou misturas são brasileiras. Com estes dados é possível ponderar que a produção de diferentes espécies cultivadas fica limitada ao acesso às sementes e mudas disponíveis no mercado e que o mercado de plantas condimentares no Brasil é bem estabelecido, mas dominado por espécies exóticas e produzidas, em grande parte, fora do país, enquanto espécies nativas do Brasil são negligenciadas e poderiam ocupar um espaço maior no mercado nacional. No capítulo 3, foi estudada a ocorrência e o uso de plantas condimentares no Brasil, a partir de ampla revisão de literatura. Das 923 espécies com uso condimentar disponível no Brasil, 499 são nativas do país, entretanto, ainda muitas são subutilizadas. As plantas levantadas foram divididas em 22 categorias de uso. A distribuição das plantas pelo Brasil por estados e biomas reflete de certa forma a biodiversidade de cada região, assim como o número de estudos e coletas realizadas por região. Existem diversas oportunidades interessantes para a exploração econômica destas plantas, faltando entretanto estudos sobre sua composição química e segurança, além de trabalhos sobre seu manejo sustentável e nível de conservação. Neste processo questões referentes a conservação de cada espécie, porte e hábito de crescimento devem ser levadas em conta. Com todos os resultados obtidos, é possível concluir que apesar de bem estabelecida, a cadeia produtiva de plantas condimentares ainda possui algumas limitações, sobretudo no cultivo comercial no Brasil e a exploração de espécies nativas do Brasil. A produção delas ainda é restrita assim como a sua disponibilidade em apenas alguns setores do mercado. Ainda há um enorme potencial para o uso de plantas nativas do Brasil na alimentação humana. Mas seriam necessários estudos referentes a composição, segurança, manejo e produção de cada uma destas espécies, para viabilizar sua exploração sustentável. Este estudo não esgotou o assunto sobre o tema, visto que outras espécies podem ser adicionadas ou retiradas destas listas, de acordo com novos trabalhos que surgirem.
Brazil is the country with the biggest biodiversity in the world, which is not reflected in the diet of the population, which obeys a monotonous regime based on few edible plants. Condiments follow the same logic, and the most used in the country are exotic species and imported from other countries. Sustainable exploitation of plant resources, including spice species, can represent cultural recovery, preservation of the environment through the exploitation of non-timber resources, generation of income for the entire production chain, development of new products and can bring health benefits and food and nutrition safety. Throughout this work are discussed different aspects regarding the prospecting of condiment plants in Brazil. Based on issues related to legislation and regulations and definitions presented in the revision, the first chapter addressed the historical use of condiment and food plants in colonial Brazil; In the sequence the market of condiment plants, specifically of input (seeds) and the products available in the markets, were analyzed. In the last chapter an analysis was performed on the condiment plants available in Brazil. In chapter 1, through the analysis of works of 18 authors that were in Brazil between the XVI and XVII centuries, 729 citations of food plants were raised, of which it was possible to identify 124 species. Of these, 60% are native from Brazil. In a short period, several exotic species were introduced in the country. Among the spice plants, Capscicum peppers were the most important for the local people and cassava, pineapple, maize and sweet potatoes were the most cited crops. It is possible to say that during this period there was a rapid and intense exchange of plants with other regions of the world. The presence of exotic and naturalized species native to the Americas evidences the exchange among indigenous populations. Many native species have fallen into disuse and their rescue could contribute to the preservation of these species and their environment of occurrence. In Chapter 2, the objective was to understand aspects of the market of condiment plants in Brazil, focusing on the inputs available to producers and products available to the consumer market. For the analysis of the market of spice plant inputs, the catalogs of 12 seed companies working in this segment were analyzed. And for the study of condiments available in the Brazilian market, the catalogs of 62 companies working in this sector in Brazil were analyzed. Among the seed companies operating in Brazil, 55 species commercialized are considered condiment, with emphasis on the vegetables-condiment and the peppers of the genus Capsicum. About the products available on the market for consumers, 107 types of simple condiment (unmixed) and 145 mixed condiments were found, although in the two categories few species or mixtures are Brazilian. With these data it is possible to consider that the production of different cultivated species is limited to the access to the seeds available in the market and that the market of condiment plants in Brazil is well established, but dominated by exotic species and produced, to a large extent, abroad of the country, while native species of Brazil are little explored, and could occupy a larger space in the national market. In chapter 3, the availability and use of condiment plants in Brazil was studied, from literature review. Of the 923 species with condiment use available in Brazil, 499 are native to Brazil, however many are still underutilized. The raised plants were divided into 22 categories of use. The distribution of plants by Brazil states and biomes reflects the biodiversity of each region, as well as the number of studies and collections carried out by region. There are several interesting opportunities for the economical exploitation of these plants, but there are a lack studies on their chemical composition and safety, as well as works on their sustainable management and conservation level. In this process questions regarding the conservation of each species, size and habit of growth and part used should be taken into account. With all the results obtained, it is possible to conclude that, although well established, the productive chain of condiment plants has some limitations, mainly in the commercial cultivation in Brazil and the exploration of native species of Brazil. Their production is still restricted and their availability are only in few sectors of the market. There is still enormous potential for the use of native plants in Brazil for human consumption. But studies on the composition, safety, management and production of each of these species would be necessary to enable their sustainable exploitation. This study has not exhausted the the subject, since other species can be added or removed from these lists, according to new researches.
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Chagas, Jolemia Cristina Nascimento das. "Caracterização do cultivo de plantas medicinais, aromáticas e condimentares em duas comunidades Amazônicas." Universidade Federal do Amazonas, 2012. http://tede.ufam.edu.br/handle/tede/3042.

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In the Amazon floodplain ecosystem, farming systems developed by smallholders are made and represented by a variety of useful plant species, which are maintained and managed in accordance with the water cycle of the Amazon River. Among the relevant types of agricultural crops in homegardens, for example, there is the cultivation of herbs and spices, which are largely responsible for the generation of income in local rural communities. In this context, taking into consideration the importance of not only economic, but above all social, cultural and food plants of these species, this study sought to characterize the farming systems of herbs and spices in the communities of Santa Luzia do Baixio (Iranduba) and San Francisco community (Careiro da Várzea).Therefore this research aims to contribute to a better understanding of the reality of agricultural riparian caboclos who grow these plant species. Given that the communities in focus are among the leading producers of vegetables, medicinal and fruit that supply the marketing centers (fairs, markets) in the metropolitan region of Manaus. That research was characterized as descriptive, and tools for data collection were: participatory meetings, socioeconomic form, semi-structured interviews, participant observation, oral histories, and georeferencing. The information generated from the use of research tools have gone through the process of ordering and sequencing data, tabulation and construction of charts, tables, summaries and storage in a database for later analysis. Thus, the methodology allowed to obtain the following results: The cultivation of herbs and spices in family units are performed in the subsystem miscellaneous production (yard agroforestry), interspersed with other species. The production system of herbs and spices is maintained by farmers through the maintenance and conservation of the species through the exchange of plant species (seedlings, cuttings, tiller) and storage of seeds from the plant itself. Among the forms of persistence of farmers in their agricultural practices are: traditional knowledge that is perpetuated in the conviviality of the younger to the older, labor, family labor, the main responsible for the crops, women, and agricultural diversity that assist in income, food and culture maintenance of riparian caboclos. However, during the cultivations, there are limiting factors, among them: the seasonality of the river, where the agricultural use of land is determined by water levels.
Em ecossistema de várzea amazônica, os sistemas de cultivo desenvolvidos por agricultores familiares, são compostos e representados por uma diversidade de espécies vegetais úteis, que são mantidas e manejadas em conformidade com o ciclo das águas do rio Amazonas. Dentre os tipos relevantes de cultivos agrícolas nos quintais agroflorestais, por exemplo, há o cultivo de espécies de plantas medicinais aromáticas e condimentares, as quais são responsáveis em grande parte pela geração de renda nas comunidades rurais locais. Neste contexto, levando-se em consideração a importância, não só econômica, mas sobretudo social, cultural e alimentícia destas espécies de plantas, esta pesquisa objetiva caracterizar os sistemas de cultivo das plantas medicinais aromáticas e condimentares nas comunidades de Santa Luzia do Baixio (Iranduba) e comunidade São Francisco (Careiro da Várzea). Sendo assim esta pesquisa visa contribuir para um melhor entendimento acerca da realidade agrícola dos caboclos ribeirinhos que cultivam estas espécies de plantas. Tendo em vista que as comunidades em foco estão entre as principais produtoras de hortaliças, medicinais e frutíferas que abastecem os centros de comercialização (feiras, mercados) da região metropolitana de Manaus. A referida pesquisa caracterizou-se como descritiva, e as ferramentas para a coleta de dados foram as seguintes: reuniões participativas, formulário socioeconômico, entrevista semi-estruturada, observação participante, relatos orais, e Georreferenciamento. As informações geradas a partir da utilização dos instrumentos de pesquisa, passaram por processo de ordenação e sequenciamento de dados, tabulação e construção de quadros, tabelas, resumos e armazenamento em banco de dados para posterior análise. Desta forma, a metodologia utilizada permitiu a obtenção dos seguintes resultados: Os cultivos de plantas aromáticas e condimentares nas unidades familiares são realizados em miscelânea no subsistema de produção (quintal agroflorestal), intercaladas com outras espécies. O sistema de produção das plantas medicinais, aromáticas e condimentares é mantido pelos agricultores familiares através da manutenção e conservação das espécies através de trocas de espécies vegetais (mudas, estacas, perfilho) e armazenamento de sementes retiradas do próprio plantio. Dentre as formas de persistência dos agricultores em suas práticas agrícolas, estão: conhecimento tradicional que é perpetuado no convívio dos mais novos com os mais velhos, a mão-de-obra familiar, sendo as principais responsáveis pelos cultivos, as mulheres, e a diversidade agrícola que auxiliam na renda, alimentação e manutenção da cultura dos caboclos ribeirinhos. No entanto, durante os cultivos, existem os fatores limitantes, dentre os quais: a sazonalidade do rio, no qual o uso agrícola do solo é determinado pelo nível das águas.
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Books on the topic "Dietary herbs and Spices"

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Yang sheng bu kao yao guan zi: Qi zhong sui shou ke de di chang shou miao fang. Taibei Shi: Shang zhi wen huan shi yeh gu fen yu xian gong si, 1999.

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Aggarwal, Bharat B. Healing spices: How to use 50 everyday and exotic spices to boost health and beat disease. New York: Sterling Pub. Co., 2011.

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Heinerman, John. Nature's super 7 medicines: The seven essential ingredients for optimal health. Paramus, N.J: Prentice Hall, 1997.

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Herbs & spices. New York: DK Pub., 2002.

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Herbs & spices. London: Bell & Hyman, 1985.

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Retailing, Corporate Intelligence on, ed. Herbs and spices. London: CIR, 1997.

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Liu, Yanze, Zhimin Wang, and Junzeng Zhang, eds. Dietary Chinese Herbs. Vienna: Springer Vienna, 2015. http://dx.doi.org/10.1007/978-3-211-99448-1.

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Holland, B., Ian Unwin, and David Buss, eds. Vegetables, Herbs and Spices. Cambridge: Royal Society of Chemistry, 2012. http://dx.doi.org/10.1039/9781849732499.

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Cooking with herbs & spices. London: Ivy Leaf, 1992.

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Flavor foods: Spices & herbs. Minneapolis: Lerner Publications, 2000.

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Book chapters on the topic "Dietary herbs and Spices"

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Mirrafiei, Amin, and Sakineh Shab-Bidar. "Traditional Dietary Patterns in the Elderly." In Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East, 71–81. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003243472-7.

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Pourmasoumi, Makan, Farahnaz Joukar, and Fariborz Mansour-Ghanaei. "Dietary Patterns in the Middle East and Fatty Liver Disease." In Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East, 15–26. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003243472-3.

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Kaur, Sukhchain, Tushar Midha, Oyndril Dutta, Om Prakash Saini, Rasmi Ranjan Muduli, Anil K. Mantha, and Monisha Dhiman. "Connecting the Link between Oxidative Stress, Dietary Antioxidants and Hypertension." In Ancient and Traditional Foods, Plants, Herbs and Spices used in Cardiovascular Health and Disease, 3–18. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003220329-2.

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Catsberg, C. M. E., and G. J. M. Kempen-Van Dommelen. "Herbs and spices." In Food Handbook, 290–301. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_23.

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Clarke, M. W. "Herbs and spices." In Handbook of Industrial Seasonings, 43–61. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2141-9_3.

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Hernández, Alejandro, Emilio Aranda, Rocío Casquete, Cristina Pereira, and Alberto Martín. "Spices and Herbs." In Food Aroma Evolution, 569–93. 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551: CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-27.

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Xie, Zhuohong, and John W. Finley. "Herbs and Spices." In Principles of Food Chemistry, 457–81. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-63607-8_12.

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Mathias, Dietger. "Herbs and Spices." In Fit and Healthy from 1 to 100 with Nutrition and Exercise, 71–72. Berlin, Heidelberg: Springer Berlin Heidelberg, 2022. http://dx.doi.org/10.1007/978-3-662-65961-8_34.

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Negi, Aditi, and R. Meenatchi. "Herbs and Spices." In Emerging Food Authentication Methodologies Using GC/MS, 253–79. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-30288-6_9.

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Rubatzky, Vincent E., and Mas Yamaguchi. "Condiment Herbs and Spices." In World Vegetables, 745–55. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6015-9_28.

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Conference papers on the topic "Dietary herbs and Spices"

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Sivicka, I., G. Krūmiņa-Zemture, and G. Līnīte. "Herbs and spices mentioned in first Latvian cookbooks." In GA – 70th Annual Meeting 2022. Georg Thieme Verlag KG, 2022. http://dx.doi.org/10.1055/s-0042-1759001.

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Khrisne, D. C., and I. M. A. Suyadnya. "Indonesian Herbs and Spices Recognition using Smaller VGGNet-like Network." In 2018 International Conference on Smart Green Technology in Electrical and Information Systems (ICSGTEIS). IEEE, 2018. http://dx.doi.org/10.1109/icsgteis.2018.8709135.

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Sarojam, P., D. Hoult, and J. M. Chen. "Heavy metal characterization of Chinese spices and herbs using GFAAS and CVAAS." In Sustainability Today. Southampton, UK: WIT Press, 2011. http://dx.doi.org/10.2495/st110201.

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Ramteke, Archana M., Pankaj B. Gourand, and Sanjay M. Malode. "Role of isolated compounds from spices and herbs in natural medicinal care or therapy-A review." In PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON MATHEMATICAL SCIENCES AND TECHNOLOGY 2022 (MATHTECH 2022): Navigating the Everchanging Norm with Mathematics and Technology. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0183505.

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Gómez-Ganda, L., A. Fernández-Polo, B. García-Palop, P. Vancells-Luján, F. Cáceres-Gala, L. Traversi, A. Álvarez-Fernández, and MQ Gorgas-Torner. "5PSQ-080 Identification of pharmacological interactions between ivacaftor/tezacaftor/elexacaftor and dietary supplements/herbs in patients with cystic fibrosis in an outpatient pharmaceutical care unit." In 27th EAHP Congress, Lisbon, Portugal, 22-23-24 March 2023. British Medical Journal Publishing Group, 2023. http://dx.doi.org/10.1136/ejhpharm-2023-eahp.447.

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Koleva, Zdravka. "OPPORTUNITIES OF GAMEWORKING IN INTERACTIVE ONLINE COMMUNICATIONS BETWEEN AGRICULTURAL PRODUCERS AND CONSUMERS OF THEIR PRODUCTS." In AGRIBUSINESS AND RURAL AREAS - ECONOMY, INNOVATION AND GROWTH 2021. University publishing house "Science and Economics", University of Economics - Varna, 2021. http://dx.doi.org/10.36997/ara2021.192.

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The elements and mechanics introduced by the games are accepted for the gameplay, in a context different from the game one. Researchers find great potential in its implementation, but also take into account the need for training and building a code of ethics in its planning and implementation. Extremely vulnerable are the groups of vegetable growers, producers of fruits, herbs, spices, etc., who face new challenges related to the need to reach quickly and in a very short period of time to a large number of consumers in order to maintain a competitive price. This requires the use of new approaches to communication and motivation of desired behaviour by consumers. By playing games, some of the difficulties can be overcome, but without state support it is possible to deepen other problems, which will lead to the bankruptcy of young unfortified businesses. The purpose of the report is to indicate the possibilities of gamification to increase the commitment to the activities of domestic producers, solidarity with their efforts through awareness of the importance of consuming food products produced with minimal or no harmful preparations, encouraging the frequency of buying from a manufacturer or site, and other. Gaming can be an extremely powerful tool that should be used to motivate behaviour that joins a common cause - maintaining and restoring small and medium-sized businesses engaged in the agricultural sector.
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Khanzode, Anand U., and Sachin R. Karale. "Overview of Solar Air Drying Systems in India and His Vision of Future Developments." In ASME 2006 International Solar Energy Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/isec2006-99116.

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Solar Air Drying is one of the oldest method of food preservation. For several thousand years people have been preserving grapes, herbs, Potato’s, corn, milk, fruits, vegetables, spices, meat and fish by drying. Until canning was developed at the end of the 18th century, drying was virtually the only method of food preservation. It is still the most widely used method. Solar Drying is an excellent way to preserve food and solar food dryers are an appropriate food preservation technology for a sustainable world. This technology makes it possible to dehydrate and preserve food professionally without compromising on quality, color, texture, enzymes, vitamins, taste and nutritional values of foods in the process. Food scientists have found that by reducing the moisture content of food to between 10 and 20%, bacteria, yeast, mold and enzymes are all prevented from spoiling it. India is blessed with an abundance of sunlight, water and biomass. Vigorous efforts during the past two decades are now bearing fruit as people in all walks of life are more aware of the benefits of renewable energy, especially solar energy in villages and in urban or semi-urban centers of India. Industries that can benefit from application of solar energy to heat air are Food, Textiles, Dairies, Pharma and Chemical. This paper reviews the present scenario of Solar Air Dryer and strategies for future developments in India.
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Gutium, Olga, and Viorica Cazac-Scobioala. "Nettles — miraculous plant in traditional dishes." In Simpozion internațional de etnologie: Tradiții și procese etnice, Ediția III. Institute of Cultural Heritage, Republic of Moldova, 2023. http://dx.doi.org/10.52603/9789975841733.09.

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Traditional food plays an important role in local identity, consumer behaviour, the transfer of cultural heritage to future generations and the interaction of this heritage with the rest of the world. Local products are, as a rule, natural products, which have a high nutritional and biological value and are perfectly inscribed in the national food traditions. Until the advent of agriculture, the fi rst foods for our ancestors were those picked up from nature. Th ey had a longer life expectancy and a stronger immune system, and this is probably due to their diet rich in herbs and raw products. Nettles play an important role in nutrition and health, especially in spring aft er the relative shortage of fresh sources of vitamins in the winter period, when the nutritional qualities of vegetables and food are low. Th e preliminary study carried out in the fi eld, found that nettles were used in various traditional dishes in various regions of the Republic of Moldova such as: soups, broths, stews, sauces, fasting food, pilafs, salads, pies, canned food for the winter, spices, drinks, tinctures, etc. Th ese plants were also used in traditional medicine, methods of care and health, craft smanship (making textile fi bers, coarse fabrics, fi shing ropes, paper), fodder for animals, destruction of insects and pests in the garden, etc. According to popular beliefs, many customs and superstitions are related to nettles. Th ey are associated with their protective force, with their endowment to heal and maintain people’s health, to remove unclean forces; bundles of nettles were hung at the entrance and corners of the house, animal stables, etc. In the framework of the study of the state program 20.8009.0807.17 analyzing the composition and physico-chemical properties of nettles and of dishes with the use of nettles, a fairly high biological value of these plants was noted. Nettles are rich in substances of protein nature, having a large number of amino acids, carbohydrates, vitamins C, B2, and K pantothenic acid, folic acid, chlorophyll, carotene, calcium salts, magnesium, iron, silicon, phosphates, etc.
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AlMukdad, Sawsan, Nancy Zaglou, Ahmed Awaisu, Nadir Kheir, Ziyad Mahfoud, and Maguy El Hajj. "Exploring the Role of Community Pharmacists in Weight Management in Qatar: A Mixed Methods study." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0154.

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Aim: Obesity is a major public health burden in Qatar. Pharmacists can play an important role in providing weight management services (WMS). This study aimed to explore the attitude, practice, perceived competence and role of community pharmacists in obesity and WMS in Qatar. Methods: A mixed-method explanatory sequential design was applied in the study. A validated online questionnaire was used followed by qualitative one-to-one interviews. Quantitative data were analyzed using Statistical Package of Social Sciences Version 24, while qualitative data were analyzed using thematic analysis. Results: Of 600 randomly selected community pharmacists, 270 completed the survey (response rate 45%). More than half of the pharmacists indicated that they often or always explain to patients the risks associated with overweight and obesity (56.2%), recommend weight loss medications, herbs or dietary supplements (52.4%), and counsel about their proper use and/or side effects (56.9%). Conversely, a large proportion of the pharmacists rarely or never measure patients’ waist circumference (83.8%) or calculate their body mass index (72.1%). Over 80% had very positive attitudes towards their role in weight management. Around three-quarters of the participants agreed or strongly agreed that difficulty in following-up with the patient (80.7%), lack of private consultation area (75.7%) and lack of pharmacist time (75.2%) are barriers for implementing WMS. More than 60% stated that they are fully competent in 7 out of 24 WMS related statements. Some emerging include pharmacist’s role and impact in weight management, need for training about weight management, impact of social media on patients’ perceptions, and adoption of best practices for WMS. Conclusion: Qatar pharmacists reported positive attitudes towards provision of WMS. However, they identified several barriers against provision of comprehensive weight management programs. Several strategies are proposed to overcome barriers and to improve provision of WMS in community pharmacies in Qatar.
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Xiao, Shulan, and Dong Ahn. "Co-encapsulation of fish oil with essential oils, lutein, and curcumin to produce stable fish oil powders with multiple functionalities using ovalbumin-polysaccharide coacervation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mood8370.

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Marine fish oil is the richest source of long-chain n-3 polyunsaturated fatty acids (LCn3PUFAs), particularly rich in EPA and DHA, with many health benefits. Lutein and curcumin are two bioactive compounds that prevent age-related macular degeneration and provide anti-cancer and anti-inflammatory functions. Directly adding fish oil (FO), lutein, and curcumin to meat during processing can produce products rich in DHA/ EPA, lutein, and curcumin and help improve human health without changing consumers' dietary habits. However, FO, lutein, and curcumin are unstable under processing and storage conditions and can cause undesirable quality issues such as lipid oxidation and fishy odor to the meat products. Encapsulation is a common strategy to overcome these challenges, and essential oils (EO) extracted from spices can mask fishy odor and inhibit lipid oxidation during encapsulating, processing, and storage. Thus, the FO and EOs were co-encapsulated first, and then lutein and curcumin were incorporated into the encapsulate to provide more functions to the final products. All the encapsulated FO-EO powders were stable at room temperature during the first ten days of storage, but GO produced the best protective effect among the EOs. Adding lutein or curcumin to the garlic EO-FO co-encapsulate significantly increased the MDA content in the encapsulation powders after ten days of storage. Similar results were also observed in the rosemary EO-FO group. The increased MDA content in the lutein- or curcumin-added FO-EO encapsulates might be due to the long dissolving time of the lutein or curcumin in the FO, which allowed prolonged air contacts to the fish oil. The encapsulation efficiency (EE%) of the final products increased significantly when rosemary and garlic EOs, lutein, and curcumin were used, but pepper black EO resulted in a decrease in the EE, probably due to the differences in the polarities of the essential oils.
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Reports on the topic "Dietary herbs and Spices"

1

Kanner, Joseph, John O. Kinsella, Dan Palevitch, Eli Putievsky, and Uzi Ravid. Herbs and Spices as Potential Sources of Natural Antioxidants. United States Department of Agriculture, January 1986. http://dx.doi.org/10.32747/1986.7566727.bard.

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Gray, Kirstin, Paul Hancock, Simon Haughey, Timothy Wilkes, Natasha Logan, and Chris Elliott. Review of methods for the analysis of culinary herbs and spices for authenticity. Food Standards Agency, March 2024. http://dx.doi.org/10.46756/sci.fsa.fod541.

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The main aim of this project was to identify methods for the analysis of culinary herbs and spices, in their dehydrated or dried form, for authenticity with a focus on detecting deliberate adulteration.
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Botulinum Neurotoxin-Producing Clostridia, Working Group on. Report on Botulinum Neurotoxin-Producing Clostridia. Food Standards Agency, August 2023. http://dx.doi.org/10.46756/sci.fsa.ozk974.

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In 1992 a working group of the UK Advisory Committee on the Microbiological Safety of Food presented a report on Vacuum Packaging and Associated Processes regarding the microbiological safety of chilled foods. The report supported subsequent guidance provided by the UK Food Standards Agency for the safe manufacture of vacuum packed and modified atmosphere packed chilled foods. In 2021 the ACMSF requested that a new subgroup should update and build on the 1992 report as well as considering, in addition to chilled foods, some foods that are intended to be stored at ambient temperatures. The new subgroup agreed a scope that includes the conditions that support growth and/or neurotoxin formation by C. botulinum, and other clostridia, as well as identification of limiting conditions that provide control. Other foodborne pathogens that need to be considered separately and some foods including raw beef, pork and lamb were explicitly excluded. The subgroup considered the taxonomy, detection, epidemiology, occurrence, growth, survival and risks associated with C. botulinum and other neurotoxin-forming clostridia. There has been no significant change in the nature of foodborne botulism in recent decades except for the identification of rare cases caused by neurotoxigenic C. butyricum, C. baratii and C. sporogenes. Currently evidence indicates that non-clostridia do not pose a risk in relation to foodborne botulism. The subgroup has compiled lists of incidents and outbreaks of botulism, reported in the UK and worldwide, and have reviewed published information concerning growth parameters and control factors in relation to proteolytic C. botulinum, non-proteolytic C. botulinum and the other neurotoxigenic clostridia. The subgroup concluded that the frequency of occurrence of foodborne botulism is very low (very rare but cannot be excluded) with high severity (severe illness: causing life threatening or substantial sequelae or long-term illness). Uncertainty associated with the assessment of the frequency of occurrence, and with the assessment of severity, of foodborne botulism is low (solid and complete data; strong evidence in multiple sources). The vast majority of reported botulism outbreaks, for chilled or ambient stored foods, are identified with proteolytic C. botulinum and temperature abuse is the single most common cause. In the last 30 years, in the UK and worldwide where a cause can be identified, there is evidence that known controls, combined with the correct storage, would have prevented the reported incidents of foodborne botulism. The subgroup recommends that foods should continue to be formulated to control C. botulinum, and other botulinum neurotoxin-producing clostridia, in accordance with the known factors. With regard to these controls, the subgroup recommends some changes to the FSA guidelines that reflect improved information about using combinations of controls, the z-value used to establish equivalent thermal processes and the variable efficacy associated with some controls such as herbs and spices. Current information does not facilitate revision of the current reference process, heating at 90°C for 10 minutes, but there is strong evidence that this provides a lethality that exceeds the target 6 order of magnitude reduction in population size that is widely attributed to the process and the subgroup includes a recommendation that the FSA considers this issue. Early detection and connection of cases and rapid, effective coordinated responses to very rare incidents are identified as crucial elements for reducing risks from foodborne botulism. The subgroup recommends that the FSA works closely with other agencies to establish clear and validated preparedness in relation to potential major incidents of foodborne botulism in the UK.
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