The microbiological quality of commercial herb and spice preparations used in the formulation of a chicken supreme ready meal and microbial survival following a simulated industrial heating process

Witkowska, Anna; Hickey, Dara K.; Alonso-Gómez, Mercedes; Wilkinson, Martin G.

doi:10.1016/j.foodcont.2010.10.014

Cited by 51 publications

(53 citation statements)

References 50 publications

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“…Other authors have reported similar results in their studies. Witkowska et al (2011) detected Enterobacteriaceae in the tested garlic samples at 1.86 log CFU/g, while in the experiment carried out by Schweiggert et al (2007) the count of coliform rods was <2.00-2.69 log CFU/g. An analysis of the results revealed that the number of Bacillus sp.…”

Section: Discussionmentioning

confidence: 78%

“…The quality and safety of the final product like garlic mayonnaise sauce, largely depends on their microbiological quality. There are some reports on a potential transfer of numerous microflora, including pathogenic organisms, into dishes and other food products, but the results presented in the literature are varied (De Roever 1999;Witkowska et al 2011). …”

Section: Introductionmentioning

confidence: 99%

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Microbiological contamination of dried and lyophilized garlic as a potential source of food spoilage

Kłębukowska

Zadernowska

Chajęcka‐Wierzchowska

2013

J Food Sci Technol

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Garlic is valued more for its flavoring and used in a wide variety of foods. In food technology, fresh garlic is not used, but instead its processed forms, most often dried and lyophilized, are utilized. The quality and safety of the final product largely depends on their microbiological quality. This research has provided information about effect of garlic fixation methods and provided information about effect of microbiological contamination of garlic used as a spice for quality of garlic mayonnaise sauce. The authors decided to undertake studies following a report from one of the manufacturers of garlic sauces on product defects which originated in dried garlic used in the production process. Samples of garlic (n = 26) were examinated using standard cultural methods (counts of fungi, lactic acid bacteria-LAB, spore-producing Bacillus sp. and the presence of anaerobic saccharolytic and proteolytic clostridia), automated system TEMPO (total viable count, Enterobacteriaceae ), immunoenzymatic method using VIDAS tests (occurrence of Salmonella sp. and Listeria monocytogenes). The number of total viable count was ranged from 3.51 to 6.85 log CFU/g. Enterobacteriaceae were detected only in one sample. Comparably low values were recorded for fungi (1.30 to 3.47 log CFU/g). The number of LAB was ranged from 2.34 to 5.49 log CFU/g. Clostridium sp. were detected in 22 samples. Salmonella sp. and Listeria monocytogenes were not detected. It was found that garlic, regardless of th preservation procedure, might be a source of contamination of garlic mayonnaise sauce especially with lactic acid bacteria and Clostridium sp. spores.

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Section: Discussionmentioning

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Microbiological contamination of dried and lyophilized garlic as a potential source of food spoilage

Kłębukowska

Zadernowska

Chajęcka‐Wierzchowska

2013

J Food Sci Technol

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“…Witkowska et al ( 2011 ) found that 20 % of the samples had greater than 6 log total aerobic mesophilic bacteria (TAMB) CFU/g, whereas 40 % had less than 4 log TAMB CFU/g (Witkowska et al 2011 ). Paprika, with no detectable TAMB, was the only spice that had been heat-treated.…”

Section: Microbiological Profi Le Of Spices: An Overviewmentioning

confidence: 98%

“…Afl atoxins were detected in black pepper, turmeric, coriander, and nutmeg (McKee 1995 ). The results of surveys conducted more recently revealed an equally broad spectrum of microorganisms and bacterial counts and included pathogens as well (Abou Donia 2008 ;Banerjee and Sarkar 2003 ;Hara-Kudo et al 2006 ;Moreira et al 2009 ;Sagoo et al 2009 ;Sospedra et al 2010 ;Witkowska et al 2011 ).…”

Section: Microbiological Profi Le Of Spices: An Overviewmentioning

confidence: 99%

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Spices

Pinkas¹,

Keller²

2014

The Microbiological Safety of Low Water Activity Foods and Spices

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Many spices are grown in developing nations where hygiene and sanitation practices are very different from those in developed countries. Growth, harvest, and production conditions, along with physical and chemical characteristics of a spice, can infl uence its microbiological quality. Salmonella is the pathogen of greatest concern in spices due to its ability to persist in low a w environments. The application of good agricultural practices and good manufacturing practices throughout the spice supply chain helps to minimize contamination issues. Treatments, including steam, ethylene oxide fumigation, propylene oxide fumigation, and irradiation, are used to reduce microbial loads.

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The microbiological quality of commercial herb and spice preparations used in the formulation of a chicken supreme ready meal and microbial survival following a simulated industrial heating process

Cited by 51 publications

References 50 publications

Microbiological contamination of dried and lyophilized garlic as a potential source of food spoilage

Microbiological contamination of dried and lyophilized garlic as a potential source of food spoilage

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