A Note on the Occurrence of <i>Bacillus cereus</i> and Other Species of <i>Bacillus</i> in Indian Spices of Export Quality

Seenappa, M.; Kempton, A. G.

doi:10.1111/j.1365-2672.1981.tb00885.x

Cited by 21 publications

(16 citation statements)

References 10 publications

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“…Also, the numbers are not sufficient to cause the spoilage of the spices provided that they are kept at the required dryness. This finding does not conform to those i n existing literature (King et al, 1981;Seenappa and Kempton, 1981;Banerjee and Sarkar, 2003). These investigators reported high microbial counts on dried spices of export quality.…”

Section: Discussioncontrasting

confidence: 56%

Quality Assurance of Stored Pepper (Piper guineense) Using Controlled Processing Methods

Omafuvbe¹,

Kolawole²

2004

Pakistan J. of Nutrition

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Abstract:The microflora of black and white pepper (P. guineense) during processing and storage were enumerated, isolated and identified. The fresh untreated pepper samples gave appreciable total aerobic mesophilic bacteria (TAMB) counts of 6.65 log cfu/g in the white pepper and 7.04 log cfu/g in the black 10 10 pepper. Coliform counts ranged in number from 6.23 to 6.80 log cfu/g while yeast and mould counts ranged 10 from 2.00 to 3.74 log cfu/g sample. The microflora associated with the untreated fresh pepper samples 10 included species of Staphylococcus, Micrococcus, Bacillus, Serratia, E. coli, Aspergillus, Fusarium, Itersonilia, Botrydiplodia, Penicillium, Mucor, Candida, and Brettanomyces. Pretreatments involving steeping in boiling water for up to 20mins, surface disinfection with 2% formaldehyde solution and washing reduced the microbial load of the pepper samples to zero or less than 1.0 log cfu/g; this was accompanied by the 10 disappearance of yeast, coliforms and certain other species of bacteria. The low numbers were maintained during the drying period, whether in the oven or in the sun and later also during storage of the dried pepper samples. Our findings suggest that even in the traditional setting, simply washing and steeping, followed by controlled sun drying, could drastically and effectively decrease the associated microbial populations on pepper samples. The pretreatments of pepper samples described in this study kept the microbial load within the ICMSF acceptable limits throughout the storage period. This processing method has therefore been shown to be capable of elongating the shelf-life of the product and thus ensure the maintenance of good quality during storage for at least three months.

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Section: Discussioncontrasting

confidence: 56%

Quality Assurance of Stored Pepper (Piper guineense) Using Controlled Processing Methods

Omafuvbe¹,

Kolawole²

2004

Pakistan J. of Nutrition

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“…cereus was also reported as a major causative spoilage organism in dairy industry in the USA (Ahmed et al 1983) and the People's Republic of China (Wong et al 1988). cereus in black pepper and other spices has been shown by many investigators (Farkas 1988;Seenappa and Kempton 1981). cereus encountered in many food samples was higher than that reported from other parts of the world having colder climates.…”

Section: Discussionmentioning

confidence: 78%

BACILLUS CEREUS IN SOME INDIAN FOODS, INCIDENCE AND ANTIBIOTIC, HEAT AND RADIATION RESISTANCE

Kamat

Nerkar

Nair

1989

Journal of Food Safety

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Samples of 124 different foods purchased from local markets were examined to determine the incidence of Bacillus cereus. The foods examined were pulses, rice and rice products, oils, fish, meat, spices, milk and milk products and ice creams. Isolations were made on mannitol‐egg yolk‐polymyxin B agar medium and confirmed by morphological and biochemical tests. B. cereus was present in 28.5% of rice and rice products (100% of boiled rice), 40% of fish, 80% of chicken and meat products, 30% of spices and 87% of ice creams. Pasteurized milk and milk products and protein‐rich food powders containing milk or cocoa were also contaminated with B. cereus. The average count of B. cereus varied from 2 × 102 to 5 × 105/g. The response of cells and spores from 6 randomly selected isolates of B. cereus to antibiotics and to heat treatment was identical. However, both vegetative and spore forms of these isolates exhibited subtle differences in radiation resistance. Pathogenicity of all isolates was determined by their ability to lyse human erythrocytes. Five of the six isolates selected produced a strong nonhemolytic toxin which is lethal to mice.

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“…In one of the most comprehensive studies of these bacteria, Klaushofer and Hollaus (1970) (Goto et at., 1971). Thermophilic bacilli and B. cereus are also encountered (Seenappa and Kempton, 1981). Generally bacterial counts are from 104 to 107 per gram except for cloves, mustard, and nutmeg, in which counts are lower (reviewed by Pivnick, 1980a (Chopra and Morthur, 1984).…”

Section: Sugarmentioning

confidence: 97%

Isolation and Identification of Aerobic Endospore-Forming Bacteria

Priest

1989

Bacillus

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A Note on the Occurrence of Bacillus cereus and Other Species of Bacillus in Indian Spices of Export Quality

Abstract: Four unprocessed Indian spices sampled at the point of export were shown to be highly contaminated with bacteria. Bacillus cereus was detected in more samples of these spices than any other spore-forming aerobe.

Cited by 21 publications

References 10 publications

Quality Assurance of Stored Pepper (Piper guineense) Using Controlled Processing Methods

Quality Assurance of Stored Pepper (Piper guineense) Using Controlled Processing Methods

BACILLUS CEREUS IN SOME INDIAN FOODS, INCIDENCE AND ANTIBIOTIC, HEAT AND RADIATION RESISTANCE

Isolation and Identification of Aerobic Endospore-Forming Bacteria

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