Microbiological Quality of Saffron from the Main Producer Countries

Abstract

A microbiological study of saffron spice was undertaken in the context of a European research project (Methodologies for Implementing International Standards for Saffron Purity and Quality, the acronym for which is SAFFIC), analyzing 79 samples obtained from the main producer countries, namely Greece, Iran, Italy, Morocco, and Spain. Current microbiological quality criteria are the same as for other spices, but saffron is added in minute quantities during the cooking process, so the health risk associated with microbial contamination might be lower. We did not detect Salmonella either by culture or by PCR methods in any sample, and Escherichia coli was only found in five samples. Enterobacteriaceae were frequently found (70.9% of the samples), but most of them belonged to species of probable environmental origin. Aerobic sporulated bacteria were also common, but only three samples contained Bacillus cereus at low levels (<200 CFU g(-1)). Clostridium perfringens counts were also very low, with only one sample reaching >100 CFU g(-1), an acceptable value. Overall, microbial contamination in saffron was markedly lower than it was in other spices.

Spices and herbs as source of Salmonella-related foodborne diseases

“…were detected in 11 studies, whereas four surveys yielded negative results. The latter comprised studies performed in Spain (Cosano et al, 2009), the United States (Johnston et al, 2006), Mexico (García, Iracheta, Galván, & Heredia 2001), or Norway (Johannessen, Loncarevic, & Kruse 2002). Johnston et al, (2006) investigated the microbial quality of fresh produce of domestic and Mexican origin.…”

Microbiological and toxicological quality of dried herbs

“…), Bacillus cereus , Clostridium perfringens , Escherichia coli , Salmonella spp., Listeria monocytogenes and Staphylococcus aureus (Cho et al. 2008; Cosano et al. 2009).…”

Bactericidal effect of saffron (Crocus sativus L.) on Salmonella enterica during storage

“…In a previous study, we found an absence of Salmonella using PCR and culture techniques in 79 samples of saffron from Iran, Greece, Italy, Spain and Morocco (Cosano et al, 2009). To the best of our knowledge, there are no published reports on the isolation of Salmonella in saffron.…”