Contamination of spices and herbs marketed in Tabriz: microbial load and diversity of enteric bacteria
Subject Areas :
Food Science and Technology
S. Moladoust
1
,
S. Hanifian
2
*
1 - M.Sc Graduate of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2 - Associate Professor of Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
Received: 2017-08-03
Accepted : 2018-01-04
Published : 2018-06-22
Keywords:
Diversity,
Enterobacteriaceae,
Spices,
Herbs,
Abstract :
Spices and seasonings are of herbal origin and are used to improve the aroma, flavor, and color of foods. Similar to the other agriculture products, microbial contamination of spice plants are a great challenge to the wholesomeness of foodstuff. Enterobacteriaceae are of great concern in food hygiene so that the determination of enteric bacteria is the most regular assay for the evaluation of food safety. This study aimed to investigate the microbiological load and the diversity of enteric bacteria in spices and herbs marketed in Tabriz. A total of 125 samples consisting 25 types of spices and herbs from 5 distinct regions of Tabriz was collected. According to the results, all samples contained aerobic mesophilic bacteria and coliforms. In 28% and 40% of the samples, the mean population of aerobic mesophilic bacteria and coliforms were beyond the ICMSF limit, respectively. Moreover, 110 isolates of enteric bacteria consisting 13 various species were identified. Highest and lowest occurrence rate of enteric bacteria was determined as Escherichia coli (21.81%) and Salmonella enterica (0.9%), respectively. Excessive microbial contamination of the samples and particularly, the presence of various enteric bacteria -with the potential of pathogenicity- is considered as an indication of health hazard. Therefore, it is necessary to apply appropriate decontamination procedures such as thermal processes, ozone treatment or irradiation in order to eradicate the microbial contamination of spices.
References:
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● Banerjee, M. and Sarkar, P.K. (2003). Microbiological quality of some retail spices in India. Food Research International, 36: 469-474.
● Beki, I. and Ulukanli, Z. (2008). Enumeration of microorganism and detection of some pathogen in commonly used spices sold openly from retail stores in Kars. Journal of Science, 21(3): 79-85.
● Bhat, R., Geeta, H. and Kulkarni, P. (1987). Microbial profile of Cumin seed and Chili powder sold in retail shopes in the city of Bombay. Journal of Food Protection, 50: 418-423.
● Commission, C.A. (1995). Code of hygienic practice for spices and dried aromatic plants. CAC/RCP, 42.
● Cowan, S.T., Barrow, G.I., Steel, K.J. and Feltham, R.K.A. (2004). Cowan and Steel's Manual for the Identification of Medical Bacteria. Cambridge University Press, p. 130.
● Czech, E., Kneifel, W. and Kopp, B. (2001). Microbiological status commerically avaiable medicinal herbal drug a screeng study. Planta Medica, 67: 263-269.
● De Boer, E., Spiegelenberg, W.M and Janssen, F.W. (1985). Microbiology of spices and herbs. Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology. 51(4): 435-438.
● Garcia, S., Iracheta, F., Galvan, F. and Heredia, N. (2001). Microbiology survey of retail herbs and spices from Mexica markets. Journal of Food Protection, pp. 99-100.
● Hassan, S.A. and Altahi, A.D. (2013). Safety assessment of spices and herbs consumed in Saudi Arabia, Microbiological quality and Toxin production, Life Science Journal, 10(4): 2819-2817.
● Imandel, K. and Adibnia, H. (2000). Microbial contamination of spices (turmeric, black pepper, and sumac ( in western part of Tehran. Iranian Journal of Public Health, 29: 37-44. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2008). Microbiology and hygienic specification for spices in clemestic and public use. ISIRI No. 3677. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2001). Spices and condiments. Botanical nomenclature. ISIRI No. 4696. [In Persian]
● McKee, L. (1995). Microbial contamination of spices and herbs: a review. LWT-Food Science and Technology, 28: 1-11.
● Mortazavi, A., Kashani Nejad, M. and Ziaolhagh, H. (2002). Food Microbiology, (Translation). Authors: Frazier, W.C. and Westhoff, D.C. 2nd Reprint, Ferdowsi University of Mashhad Publication, pp. 72-91. [In Persian]
● Pouch, F and Ito, K. (2001). Compendium of Methods for the Microbiological Examination of Foods, pp. 103-116.
● Raccach, M. (1984). The antimicrobial activity of phenolic antioxidants in Food: a review Journal of Food Safety, 6: 141-170.
● Satchell, F.B., Bruce, V.R., Allen, G., Andrews, W.H. and Gerber, H.R. (1988). Microbiological survey of selected imported spices and associated fecal pellet specimens. Journal-Association of Official Analytical Chemists, 72: 632-637.
● Sagoo, S., Little, C., Greenwood, M., Mithani, V., Grant, K., McLauchlin, J. et al. (2009). Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom. Food Microbiology, 26: 39-43.
● Sospedra, I., Soriano, J. and Manes, J. (2010). Assement of the microbiological safety of dired spices and herbs commerialized in spain. Plant Foods for Human Nutrition, 65: 364-368.
● Sedaghat, Z., Mohseni, M., Kamali, K., Hassan, M., Shabani, Sh. and Ferdus, N. (2015). Assessment of contaminated spices released in bulk and packaging (black pepper, red pepper, Sumac, Cinnamon) with aerobic spore in Zanjan. Food Technology and Nutrition, 12(2): 41-48. [In Persian]
● Souza, E.L.D., Stamford, T.L.M., Lima, E.D.O., Trajano, V.N. and Barbosa Filho, J.M. (2005). Antimicrobial effectiveness of spices: an approach for use in food conservation systems. Brazilian Archives of Biology andTechnology, 48(48): 549-558.
● Shabani, Sh. and Zojaji, M. (2010). Assessment of contaminated spices employed in food preparation concerned with the heat resistant spores. Nutrition Sciences and Food Technology, 4: 83-89. [In Persian]
● Shahraz, F., Kamran, M., Khaksar, R., Hosseini, H., Kargar, S. and Enteshari, M. (2009). Assessment of the microbiological quality of packed spices in the chain stores, Shahrvand, in Tehran in 2007. Iranian Food Science and Technology, 2: 125-131. [In Persian]
● Van Doren, J.M., Neil, K.P., Parish , M. and Gieraltowski, L., Hannah, G. and Gombas, K.L. (2013). Foodbrone illness out breaks from microbial contaminants in spices. Food Microbiology, pp: 456-464.
● Zakerin, A., Ahmadi, E . Fasihi-Ramandi, M., Abdollahi, S., Molazadeh, A., Jafari, S. et al. (2015). The effects of ecologic condition on antimicrobial activity of endemic herbal extracts in fars province. Journal of Fasa University of Medical Sciences, 5(1): 111-119. [In persian]
● Zweifel, C. and Stephan, R. (2012). Spices and herbs as source of Salmonella-related foodborne diseases. Food Research International, 45: 765-769.
