Microbiological quality of some retail spices in India |
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| Affiliation: | 1. Leibniz Institute for Agricultural Engineering, Max-Eyth-Allee 100, 14469, Potsdam-Bornim, Germany;2. Leibniz Institute for Plasma Science and Technology, Felix-Hausdorff-Straße 2, 17489, Greifswald, Germany;3. Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Königin-Luise-Straße 22, 14195, Berlin, Germany;1. Department of Food and Animal Biotechnology, Center for Agricultural Biomaterials, and Research Institute for Agriculture and Life Sciences, Seoul National University, San 56-1, Sillim-dong, Gwanak-gu, Seoul 151-742, South Korea;2. Department of Agricultural Biotechnology, Center for Agricultural Biomaterials, and Research Institute for Agriculture and Life Sciences, Seoul National University, San 56-1, Sillim-dong, Gwanak-gu, Seoul 151-742, South Korea;3. Department of Food and Nutrition, Chung-Ang University, 72-1 Naeri, Daedeok-myeon, Anseong-si, Gyeonggi-do, 456-756, South Korea;1. Leibniz Institute for Agricultural Engineering, Max-Eyth-Allee 100, 14469 Potsdam-Bornim, Germany;2. Leibniz Institute for Plasma Science and Technology, Felix-Hausdorff-Straße 2, 17489 Greifswald, Germany;3. Department of Gastronomy and Culinary Arts Faculty of Tourism, University of Mersin, 33343 Çiftlikköy-Mersin, Turkey;4. Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Königin-Luise-Straße 22, 14195 Berlin, Germany |
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| Abstract: | A total of 154 samples of 27 kinds of spices from retail shops of 20 States of India was investigated to determine their microbial status. As per ICMSF specifications, the total aerobic mesophilic bacteria (TAMB) count showed that 51% of the samples were in the unacceptable level (>106 cfu g−1). While moulds were detected in 97% of the samples, yeast was found in only one. Bacillus cereus, Clostridium perfringens, Staphylococcus aureus and members of Enterobacteriaceae occurred in 85, 59, 11 and 85%, respectively of the kinds. Whereas black pepper powder, caraway, garlic and red chilli did not contain B. cereus, this foodborne pathogen was found in all the samples of ajmud, small cardamom and cumin powder. Coliforms and faecal coliforms were found in 33 and 15%, respectively of the kinds. Escherichia coli was detected in only one sample, of garlic. Salmonella and Shigella were found only in 2.6% of the samples. Although they contained less TAMB, the non-packaged spices had a higher load of moulds, B. cereus and Enterobacteriaceae than that of polyethylene-packaged ones. |
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