Analysis of spore-forming bacterial contaminants in herbs and spices and evaluation of their heat resistance

Yehia, Hany M.; Al-Masoud, Abdulrahman Hamad; El‐Khadragy, Manal F.; Sonbol, Hana; Al-Dagal, Mosffer M.

doi:10.1590/fst.19422

Cited by 5 publications

(2 citation statements)

References 26 publications

(30 reference statements)

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“…Studies have proven that B. cereus can withstand high temperatures of 100°C for about 3.4 to 100 minutes. 32,33 Endospore germination may occur under favourable conditions such as accessible water content, pH, ambient temperature and their intake of food results in food intoxication. 9 Traditional spice processing techniques that may lead to contamination, still appear to be commonly practised in small farms of major spiceproducing countries.…”

Section: Discussionmentioning

confidence: 99%

Isolation of Bacterial Pathogens Associated with Commercially Available Spices in Mangaluru City, India

Hebbar¹,

Kenjar²,

Raj³

et al. 2023

J. Pure Appl. Microbiol.

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Spices are important sources of natural flavouring, colouring and antimicrobial agents in food and medicine. In India, spices are widely produced, consumed and exported across the world. Like many other agricultural commodities, spices are exposed to a wide range of bacterial contamination during their harvesting, processing and transportation causing foodborne illnesses. Spices in their desiccated form offer an environment conducive to the survival of many pathogenic bacteria which becomes challenging for spice manufacturers to control or mitigate any bacterial contamination. The present study aimed at the isolation, phenotypic and genotypic identification of bacterial pathogens namely Salmonella spp., Bacillus cereus, Staphylococcus aureus and Escherichia coli associated with spices collected in and around Mangaluru, Karnataka. Isolation of bacterial pathogens was performed using a modified standard FDA BAM methodology. A total of 140 spice samples inclusive of pepper, clove, cumin, red chillies, turmeric, coriander, clove and fennel in whole and powdered form were screened for pathogens. No targeted bacterial pathogens were present in the samples collected. It can be inferred that good agricultural, manufacturing and hygienic practices were maintained in the commercial supply of spices. The absence of bacteria could also be attributed to the inherent antimicrobial properties of spices.

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Section: Discussionmentioning

confidence: 99%

Isolation of Bacterial Pathogens Associated with Commercially Available Spices in Mangaluru City, India

Hebbar¹,

Kenjar²,

Raj³

et al. 2023

J. Pure Appl. Microbiol.

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“…of the food is low, xerophilic fungal species of Aspergillus, Cladosporium, Fusarium, Mucor, Penicillium and Rhizopus are easily found (Syamilah et al, 2022;Kortei et al, 2022a;Nurtjahja et al, 2019;Pickova et al, 2020). Bacterial endospores of Bacillus and Clostridium, (Mathot et al, 2021;Yehia et al, 2022) Crononbacter (Liu et al, 2018), and yeasts such as Rhodotorula (Kortei et al, 2022b) are also amenable to growth and isolation.…”

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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A systematic investigation of direct and indirect-cold atmospheric plasma treatment on Bacillus cereus and the application in black pepper

Wang,

Liu,

Zhao

et al. 2024

Innovative Food Science & Emerging Technologies

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Analysis of spore-forming bacterial contaminants in herbs and spices and evaluation of their heat resistance

Cited by 5 publications

References 26 publications

Isolation of Bacterial Pathogens Associated with Commercially Available Spices in Mangaluru City, India

Isolation of Bacterial Pathogens Associated with Commercially Available Spices in Mangaluru City, India

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A systematic investigation of direct and indirect-cold atmospheric plasma treatment on Bacillus cereus and the application in black pepper

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