Microbiological Quality and Salmonella spp., /Listeria monocytogenes of Spices in Turkey

Abstract

Spices contaminated with pathogens may contaminate the food to which they are added and therefore, they pose a great risk to public health. In this study, 250 spices samples (50 samples each of red sweet pepper, red chili pepper, red pepper flakes, cumin and black pepper) were evaluated for Total Aerobic Mesophilic Bacteria (TMAB), Staphylococcus/Micrococcus, Coagulase (+) Staphylococcus, Yeast/Mold, Enterobacteriaceae, Coliform Bacteria, E. coli, Enterococcus spp., B. cereus, Salmonella spp. and Listeria monocytogenes. The means of total aerobic mesophilic bacteria (TMAB), Staphylococcus/Micrococcus, Coagulase (+) Staphylococcus, Yeast/Mold, Enterobacteriaceae, Coliform Bacteria, E. coli, Enterococcus spp. and B. cereus, counts were detected 5.50, 2.03, <log 2.00, 3.98, 3.57, 3.07, <log 2.00, 3.32 and 2.79 log CFU gG 1 , respectively. Salmonella spp. and L. monocytogenes were detected 2.8 and 1.2%. We also determined the antimicrobial resistance of detected Salmonella spp. and L. monocytogenes. Salmonella spp. was resistant to Gentamicin/Ampicillin/Streptomycin, Nalidixic Acid and Tetracycline, while L. monocytogenes was resistant to Gentamicin/Amoxicillin and Ampicillin/Tetracycline/Penicillin. Based on these results, we recommend that spices be packaged with suitable packaging material, preserved in adequate conditions and that all HACCP regulations be strictly obeyed at every stage from production to consumption.

Virulence and antimicrobial susceptibility profile of Listeria monocytogenes isolated from frozen vegetables available in the Egyptian market

“…The absence of Listeria in spices may suggest a potential antimicrobial activity of these spices, and this will need confirmation in further studies. Even though reports on the sensitivity of L. monocytogenes to spices such as ginger, finger-root and turmeric were studied (Thongson et al, 2005), the current search for L. monocytogenes in spices was based on recent reports of detection of a number of food pathogens including L. monocytogenes in spices and herbs (Thongson et al, 2005;Kara et al, 2015).…”

Analysis of Multi-Mycotoxins in Commonly Consumed Spices Using the LC-MS/MS Method for Assessing Food Safety Risks

“…They reported that the contamination levels of Staphylococcus / Micrococcus ranged from 10 2 CFU/g to 10 7 CFU/g in red pepper samples, from 10 3 CFU/g to 10 7 CFU/g in black pepper samples, and from 10 2 CFU/g to 10 6 CFU/g in other spice samples. Similarly, Kara et al [ 49 ] examined the microbiological quality of 250 spices and found Staphylococcus / Micrococcus contamination levels to be 2.03 log CFU/g in red pepper flakes, 2.73 log CFU/g in cumin samples, and 1.11 log CFU/g in black pepper samples. In comparison to the findings of our study, it is evident that the contamination levels in the spice samples analyzed by Kara et al [ 49 ] were relatively lower.…”

“…Similarly, Kara et al [ 49 ] examined the microbiological quality of 250 spices and found Staphylococcus / Micrococcus contamination levels to be 2.03 log CFU/g in red pepper flakes, 2.73 log CFU/g in cumin samples, and 1.11 log CFU/g in black pepper samples. In comparison to the findings of our study, it is evident that the contamination levels in the spice samples analyzed by Kara et al [ 49 ] were relatively lower.…”

Microbiological Safety of Dried Spices

“…In an examination of more traditional culture methods, Kara et al (2015) tested 250 spice samples: 50 each of red sweet pepper, red chili pepper, red pepper flakes, cumin, and black pepper. Their mean CFU/g findings for total aerobic mesophilic plate count, Staphylococcus/Micrococcus, coagulase-positive Staphylococcus, yeast/mold, Enterobacteriaceae, coliforms, E. coli, Enterococcus spp., and B. cereus were 5.…”