Assessment of the Microbiological Safety of Dried Spices and Herbs Commercialized in Spain

作者：Sospedra Isabel^*; Soriano Jose M; Manes Jordi

来源：Plant Foods for Human Nutrition, 2010, 65(4): 364-368.

DOI：10.1007/s11130-010-0186-0

• Herbs
• Shigella spp.
• Spices
• Staphylococcus aureus
• Yersinia intermedia

Spices and herbs are natural products or their blends that must be free of extraneous matter content. Conventional production of these products implicates a number of hygienic problems so spices and herbs may be exposed to a wide range of microbial contamination during pre- and post-harvest and they can present high microbial counts. In this study, we have analyzed the microbial quality of 53 samples of spices and dry herbs collected from Spanish markets detecting a contamination of samples of spices with mesophilic aerobic counts (10%) and Enterobacteriaceae (20%). The analysis from herbs showed that the percentage of contamination was 26% in both microbiological values. Pathogenic microorganisms like Staphylococcus aureus, Yersinia intermedia, Shigella spp., Enterobacter spp., Acinetobacter calcoaceticus and Hafni alvei were also isolated from spices and herbs. These unsatisfactory results showed a poor microbiological quality. Spices and dry herbs are used as ingredients in a variety of products prepared in different ways, this fact suggests the need to provide a control system to improve the quality of herbs and spices.

• 出版日期2010-12