Microbiological Survey of Retail Herbs and Spices from Mexican Markets

Authors: García S.; Iracheta F.; Galván F.; Heredia N.

Source: Journal of Food Protection®, Volume 64, Number 1, 1 January 2001 , pp. 99-103(5)

Publisher: International Association for Food Protection

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Abstract:

In the present study, 304 samples of herbs and spices (garlic powder, cumin seeds, black pepper, oregano, and bay leaves) widely used in Mexico were analyzed for the presence of Bacillus cereus, Salmonella Typhi, Shigella dysenteriae, Escherichia coli, total and fecal coliforms, total mesophilic aerobic organisms, and fungi. Samples were nonpackaged or packaged in polyethylene bags or glass containers. High levels (10⁵ to 10⁷ CFU/g) of mesophilic aerobic microorganisms were found in most of the samples of garlic powder, cumin seed, and black pepper. Lower levels (<10² CFU/g) were found in oregano and bay leaves. Total and fecal coliforms counts were dependent on the type of packaging. More than 70% of the polyethylenepackaged samples had less than 10³ CFU/g of microorganisms. Glass and nonpackaged spices showed lower levels of these microorganisms. B. cereus was present in 32 samples of which most were polyethylene packaged. The other pathogenic bacteria were not detected. Aspergillus niger was detected in 29% of the samples, Rhizopus sp. in 19%, and Penicillum sp. and Cunninghamella in 8%.

Document Type: Research article

Affiliations: 1: Facultad de Ciencias Biolo´gicas, Universidad Auto´noma de Nuevo Leo´n, Apdo. Postal 124-F, San Nicola´s, N.L. 66451 Me´xico

Publication date: 2001-01-01

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Microbiological Survey of Retail Herbs and Spices from Mexican Markets

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