Recently it has been observed that the addition of garliccloves to butter inactivates pathogens, like Escherichia coliO157: H7, Salmonellae, andListeria monocytogenes. Such pathogens are also unable to grow in unsalted butters. Certain spiceslike black cumin, summer savory, marjoram and have beenreported to inhibit yeasts, Candida zeylanoides asCandida, suchlambica, and Candida kefyr, which are commonly found speciesofCandidain packaged as well as unpackaged butter
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