Microbiological Safety of Dried Spices

Gurtler, Joshua B.; Keller, Susanne E.

doi:10.1146/annurev-food-030216-030000

Cited by 21 publications

(3 citation statements)

References 64 publications

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“…Salmonella was the primary agent responsible for 71% of outbreaks and 87% of illnesses; Bacillus spp. was responsible for 29% of outbreaks and 13% of illnesses 23 , 24 .…”

Section: Introductionmentioning

confidence: 99%

A metagenomic assessment of bacterial community in spices sold open-air markets in Saint-Louis, Senegal

Sané,

Diouara,

Coundoul

et al. 2024

Sci Rep

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Natural spices play an essential role in human nutrition and well-being. However, their processing on different scales can expose them to potential sources of contamination. This study aimed to describe the bacterial community genomic footprint in spices sold in Senegal. Spice samples were collected in August 2022 in Saint-Louis, Senegal. The genomic region coding bacterial 16S rRNA was then amplified and sequenced using Oxford Nanopore Technology (ONT). Sequencing was carried out on two batches of samples, one containing part of the “Local Spices or Herbs” (n = 10), and the other, a mixture of 7 spices, Curcuma, Thyme and the other part of the “Local Spices or Herbs” (n = 39). Results showed high bacterial diversity and the predominance of Escherichia coli and Salmonella enterica in samples, with total reads of 65,744 and 165,325 for the two batches, respectively. The sample category “Homemade mixture of food condiments “, which includes all “Local Spices or Herbs” samples, showed remarkable bacterial diversity. These were followed by Curcuma, a blend of 7 spices and thyme. Also, the different categories of spices studied show similarities in their bacterial composition. These results highlight the microbial community’s highly diverse genomic profile, including pathogenic bacteria, in spice samples.

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“…Salmonella was the primary agent responsible for 71% of outbreaks and 87% of illnesses; Bacillus spp. was responsible for 29% of outbreaks and 13% of illnesses 23 , 24 .…”

Section: Introductionmentioning

confidence: 99%

A metagenomic assessment of bacterial community in spices sold open-air markets in Saint-Louis, Senegal

Sané,

Diouara,

Coundoul

et al. 2024

Sci Rep

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“…Since ancient times, spices have been used in various cuisines around the world (Brazilian, Egyptian, Chinese and Indian mainly) due to their coloring and flavoring properties, without discarding their antimicrobial, antioxidant, preservative, medicinal, cosmetic and nutraceutical properties (Iha and Trucksess, 2019). Even though they have constituent chemical compounds such as alkaloids, coumarins, flavonoids, glycosides, isoflavonoids, tannins and terpenes, contamination by microorganisms is inevitable (Gurtler and Keller, 2019).…”

Section: Introductionmentioning

confidence: 99%

Untitled

2024

Int.J.Curr.Microbiol.App.Sci

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Thirteen types of condiments and aromatic spices (cloves, cinnamon sticks, star anise, fennel, calabrian pepper, ginger, garlic, cumin, black pepper, turmeric, bay leaves, oregano and nutmeg) from street markets and of supermarkets in the city of Cuiabá -MT, Brazil, were evaluated for contamination by fungi and bacteria. Of the 78 plates containing microbiological samples, 68 (87.2%) presented a positive result, isolating 58 species, 43 (74.1%) of filamentous fungal species, 10 (17.2%) of yeast-like fungal species, with two groups identified only at the genus level and 5 (8.6%) bacterial species identified. The values of colony-forming units per gram of product (CFU/g) detected in samples of condiments sold in free fairs and industrialized markets were higher than those of the federal reference standard, varying up to 8.2×10 4 CFU/g. There was no significant difference between these values. Aspergillus spp. was the most isolated genus, with the species Aspergillus niger predominating, followed by species from the genus Penicillium, Cladosporium and Fusarium. Among the yeasts found, the most prevalent genera were Candida spp., Saccharomyces spp. and Rodothorula spp. with the highest amount of CFU/g isolated in cinnamon bark samples. The bacteria were the least isolated, with the highest CFU/g value coming from the cumin Streptococcus gengivalis (3.2x10 3 ). The condiments analyzed in this study showed contamination by potentially pathogenic fungi and mycotoxin producers, the isolated bacteria may pose a risk to the health of consumers. K e y w o r d sCondiments, fungal and bacterial contamination, aromatic spices, danger to human health

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“…Spices, herbs, and edible seeds are minimally processed agricultural products at high risk for bacterial contamination during pre and post handling activities (Gurtler et al, 2019). Salmonella enterica can survive on low water activity foods (LWAF), like spices, for months (Santillana-Farakos andFrank, 2014, Xie et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses

García

Wason²,

Subbiah³

et al. 2022

Front. Food. Sci. Technol.

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Salmonella enterica contamination of low water activity foods (LWAFs) has resulted in recalls of spices, herbs, and seeds and outbreaks of salmonellosis. To improve the safety of these ready-to-eat products, new treatment methods, including fumigation with chlorine dioxide (ClO2) or hydrogen peroxide (H2O2) gas are being explored, and effectiveness determined. To prevent overestimation of treatment effectiveness, it is vital that recovery methods should accurately quantify all viable cells, even those injured. This study evaluated different media and supplements for the recovery of multiple strains of S. enterica and Enterococcus faecium NRRL B2354, from ClO2 or H2O2 treated black peppercorns, dried basil leaves, and chia seeds. Also, this study aimed to compare the log reduction of these two microorganisms to evaluate E. faecium NRRL B2354, as a surrogate for S. enterica. On average, recovery of S. enterica was improved by 1 log CFU from ClO2 and H2O2 treated LWAFs when a non-selective but differential media containing tryptic soy agar with yeast extract, ammonium iron citrate and sodium thiosulfate (MTSAYE) was used, when compared to plating on XLD (p < 0.05). Furthermore, addition of sodium pyruvate, ferrous sulfate, or 3’3’-thiodiproionate supplements to MTSAYE did not show increased recovery of either S. enterica or E. faecium NRRL B2354 (p > 0.05). On each treatment and LWAF combination tested, there was no significant difference between the log reduction of S. enterica and E. faecium NRRL B2354, indicating its suitability as a surrogate under the test conditions.

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Microbiological Safety of Dried Spices

Cited by 21 publications

References 64 publications

A metagenomic assessment of bacterial community in spices sold open-air markets in Saint-Louis, Senegal

A metagenomic assessment of bacterial community in spices sold open-air markets in Saint-Louis, Senegal

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Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses

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