Assessment of the Microbiological Quality of Dried Aromatic Herbs Commercialized in the Algarve

Oliveira, Myke Morais de; Silva, Dominique Mesquita e; Quintas, Célia

doi:10.1007/978-3-319-70272-8_19

Cited by 1 publication

(4 citation statements)

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“…The fungi count regarded as unacceptable (10 6 cfu/g/6 log cfu/g) was not found in any of the tested herbs, while 84% of the samples ranged from ≤10 2 to 10 4 cfu/g (≤2-4 log cfu/g) in a study conducted on 99 samples of aromatic herbs collected from retails shops in the region of Algarve, Southern Portugal [63]. Fungi did not exceed 10 5 cfu/g in most of 46 samples of the aromatic herbs in Algarve, Portugal [65]. Dghaim and coauthors [68] observed that 75% exceeded the permissible limit for total molds and yeast count in a study examining 20 herb samples in Dubai, United Arab Emirates.…”

Section: Discussionmentioning

confidence: 83%

“…However, 20 samples showed bacterial count ranging between 3.1 × 10 2 and 2 × 10 3 cfu/g (2.49-3.30 log cfu/g) [64]. The aerobic mesophilic microorganisms did not exceed 10 5 cfu/g in most of 46 samples of the aromatic herbs from Algarve, Portugal [65].…”

Section: Discussionmentioning

confidence: 91%

“…S. aureus was the most isolated among pathogenic bacteria in six spices (including cumin and black pepper) collected from different local markets of Dhaka city, Bangladesh [70]. Coagulase positive staphylococci was not detected in any of the samples of the aromatic herbs in Algarve, Portugal [65]. The count of S. aureus was 1×10 5 -17 ×10 5 cfu/g (5.00-6.23 log cfu/g) in an Iranian study that tested 11 spices hailing from local markets in the city of Tikrit [72].…”

Section: Discussionmentioning

confidence: 94%

“…E. coli was not detected in any sample of Brazilian Archives of Biology and Technology. Vol.65: e22220315, 2022 www.scielo.br/babt aromatic herbs from Algarve, Portugal [65]. The coliforms in red pepper in Korea fell within the range of 1.87 to 6.71 log cfu/g.…”

Section: Discussionmentioning

confidence: 95%

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Microbiological Quality and Safety of Some Dried Spices Obtained from Markets, Spice Shops and Homes

Oğur

2022

Braz. arch. biol. technol.

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This study was conducted to determine both the microbiological quality and safety of the spices as well as whether or not there are any pathogenic bacteria in fifty-four samples of six dried spices supplied from three markets, three spice shops, and three homes. Total mesophilic aerobic bacteria (TMAB), aerobic spore former bacteria (ASFB), total yeast-mold (TYM), coliform group bacteria (CGB), Escherichia coli (E. coli), and Staphylococcus aureus (S. aureus), and Salmonella spp. were found in red pepper flakes, red pepper powder, ground black pepper, dried mint, dried thyme, and ground cumin. The highest count of TMAB (11.20 ± 0.01 log cfu/g) was found in ground black pepper obtained from the second home (P < 0.05). 62.96% of the samples contained CGB (P < 0.05). 46.29% of the samples had unacceptable limits (2 log cfu/g) of E. coli, whereas 87.03% of the samples had unacceptable limits (2 log cfu/g) of S. aureus according to international microbiological standards. Salmonella spp. was isolated from 38.90% of the samples. The most common microorganisms found at the unacceptable limit included S. aureus (47/54), E. coli (25/54), and Salmonella spp. (21/54). The highest number of samples containing any microorganism at the unacceptable level was obtained from the home (18/18) and this rate was 14/18 in the samples obtained from both markets and spice shops. Dried thyme had the best microbiological quality. These results demonstrated that the pathogenic bacteria loads of the analyzed dried spices were high, and thus unsafe in terms of their microbiological quality.

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Section: Discussionmentioning

confidence: 83%

Section: Discussionmentioning

confidence: 91%