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Abstract

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