Volume 49, August 2015, Pages 1–5
Microbiological quality of selected spices and herbs including the presence of Cronobacter spp.
Highlights
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- Analyzed spices and herbs were characterized by good microbiological quality.
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- In 60.0% of samples total count of aerobic mesophiles did not exceed 104 CFU/g.
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- Dried spices and herbs may be carriers of Cronobacter species bacteria.
Abstract
The
cultivation of spices and herbs in parts of the world characterized by
warm climate and high humidity provides excellent conditions for the
development of microorganisms, including the undesirable ones. The aim
of this study was to determine the microbiological quality of spices and
herbs available on the Polish market, considering the occurrence of Cronobacter species bacteria.
Analyses
covered 60 samples of commercial spices and herbs, including 38 samples
of dried herbs (basil, bay leaves, thyme, oregano, tarragon, marjoram,
dill, parsley, rosemary, lovage) and 16 samples of seasoning blends as
well as 6 samples of spices seeds and fruits (pimento, black pepper,
coriander). All samples were tested for the total count of aerobic
mesophilic bacteria (TAMB) and for the presence of Cronobacter spp.
In most of the samples of spices and herbs (60.0%), the TAMB did not exceed 104 CFU/g, and the level regarded as unacceptable (>106 CFU/g) was not identified in any of the samples. The presence of Cronobacter
spp. was demonstrated in 10 (16.7%) samples of the analyzed products,
however these were mainly samples of herbs (basil, tarragon, parsley)
and one sample of a seasoning blend (Provence herbs). The highest
microbiological contamination (TAMB) was found in samples of herbs
(oregano, tarragon, basil) and in ready seasoning blends, in 21.1% and
25.0% of which the total count of aerobic mesophiles was in the range of
105–106 CFU/g. In all samples of spices seeds and
fruits (coriander, black pepper and pimento), the total count of
aerobic bacteria reached <104 CFU/g.
Results
achieved in the study indicate good hygienic conditions in the
production process of spices and herbs available on the Polish market.
The study demonstrated also that dried spices and herbs may be carriers
of Cronobacter species bacteria, though their presence in not often detected in products of this type.
Keywords
- Cronobacter;
- Spices;
- Herbs;
- Microbiological quality
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