Bacterial and yeast counts in Brazilian commodities and spices

Abstract

A total of thirteen genera of bacteria and two genera of yeasts were detected in surface sterilized and unsterilized Brazilian commodities and spices such as cashew kernels, Brazil nut kernels, black and white pepper. The genus Bacillus with eight species was by far the most common. The yeasts isolated were Pichia sp., P. guillermondii and Rhodotorula sp. Bacillus cereus, Salmonella typhimurium and Staphylococcus aureus were detected in cashew and Brazil nut kernels.

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

“…Molds were present in 50% (15 of 30) of spices at levels 1.01 log CFU/g e 3.64 log CFU/g with the highest count in onion (Table 1). Our findings are in agreement with other studies which state that yeasts are present in spices in low numbers only (Baxter & Holzapfel, 1982;Freire & Offord, 2002;Kneifel & Berger, 1994), while contamination by molds is much more frequent (Kneifel & Berger, 1994). This is of particular importance, when spices are added to meat products, as they are regarded as a major source of mold contamination in this type of product (Christensen et al, 1967).…”

Spices and herbs as source of Salmonella-related foodborne diseases

“…were isolated from 12 (18.2%) of 66 black pepper samples and from one of 12 cumin samples, but not from the other commodities. Interestingly, in another Brazilian study, Salmonella Typhimurium was found in Brazil nut kernels (Freire & Offord 2002). Hara-Kudo et al (2006) investigated the prevalence of Salmonella in spices imported to Japan and purchased at retail shops in Tokyo.…”

Antimicrobial effectiveness of spices: an approach for use in food conservation systems

“…Frequently, spices are grown and harvested in warm and humid areas where the growth of wide variety of microorganisms is readily supported (Mousuymi and Sarkat, 2003). As many other agricultural commodities, spices are exposed to a wide range of environmental microbial contamination during harvest, processing, and in retail markets by dust, waste water, and animal and even human excreta (Freire and Offord, 2003). The International Commission on Microbiological Specifications for Foods (1974) has set up maximum limit of 10 6 , 10 4 and 10 3 CFU of total aerobic mesophilic bacteria (TAMB), fungi, coliforms and E. coli, respectively, per gram spice (Zamboni et al, 1991).…”

“…Mousuymi and Sarkat (2003) reported the presence of various microorganisms including total heterotrophus, Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella and toxigenic moulds in spices. Thus, there is strong need to evaluate and control the microbial quality of spices including bacterial and mycological analyses and presence of microbial toxic metabolites (Fernández et al, 1984;Zamboni et al, 1991;Oliveira et al, 1992;Toro Santa Maria et al, 1993;Hofman et al, 1994;Abdel-Hafez and Al-Said, 1997;Pereira et al, 1999;Freire and Offord, 2003;Benezet et al, 2003). Antimicrobial activity of spices could be recognized as important factor for providing their inclusion in food conservation systems when pertinent measures are taken to assure their satisfactory microbiological quality.…”