Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom

Sagoo, Satnam; Little, C. L.; Greenwood, M.; Mithani, V.; Grant, Kathie; McLauchlin, Jim; Pinna, Elizabeth de; Threlfall, E. J.

doi:10.1016/j.fm.2008.07.005

Cited by 140 publications

(68 citation statements)

References 19 publications

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“…Sagoo et al (2009) also isolated high counts of Clostridium perfringens and E. coli from spice and herb in United Kingdom which have potential public health risk. Spices have been associated in large scale outbreaks of food borne illnesses (Gustavsen and Breen 1984), the impact of pathogenic contaminated spice on incidence of food borne illnesses in Ghana cannot be override.…”

Section: Resultsmentioning

confidence: 99%

“…Also, the total aerobic bacteria count in the spice ranged from 3.6 log 10 cfu/g in ginger sample to 3.7 log 10 cfu/g sample (in mixture of ginger and garlic) bacteria species which collectively contaminated the spice were Enterobacter spp, Aeromonas salmonicida and Salmonella spp. Sagoo et al (2009) and Shamsuddeen (2009) also reported potential public health risk of spices and herbs after isolating high counts of Bacillus cereus, Clostridium perfrigens and Escherichia coli. Spices are usually sold as loose or packed in the local markets and consumed in cities, towns and countryside of Ghana.…”

Section: Introductionmentioning

confidence: 97%

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Microbial profile of common spices and spice blends used in Tamale, Ghana

et al. 2017

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Background: The main purpose of using spice to grill meat is to add aroma, colour, flavour, taste and pungency. However, the purpose is sometime befitted when spice is contaminated with pathogenic bacteria that result in foodborne illnesses and toxicological effect. Results: The study was necessitated by paucity information on handling practices and microbial load common spices used for grilling meat, Ghana. A total of twenty spice samples were collected from five popular and widely patronised joints in the Tamale in Ghana. Detection and identification of potential pathogens was carried out following standard procedures. E. coli count ranged from 0 to 3.14 log 10 cfu/ ml with a mean of 1.17 ± 1.07 log 10 cfu/ ml. Contamination level for Salmonella spp ranged between 0 and 0.9 log 10 cfu/ ml with a mean of 0.38 ± 0.31 log 10 cfu/ ml. Coliform bacteria were present in almost all the spices sampled. Faecal coliform and E. coli presence was an indication of contamination by fresh faecal matter. The possible sources of spice contamination include storage equipment, handling, unhygienic surroundings, vehicular transmission, atmospheric particles and air-microbes. Conclusions: There is a possible risk to public health associated with consumption of spicy meat from the selected joints. There is the need to maintain good sanitary practice and hygienic quality during production stages of spice in order to avoid or reduce prevalence of food borne illnesses in Tamale and Ghana as a whole.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

Microbial profile of common spices and spice blends used in Tamale, Ghana

et al. 2017

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“…S. Typhimurium is one of the most predominant Salmonella serotypes found in developed countries. It was the causative agent in food-borne outbreaks associated with different fruit and vegetables worldwide (17,20) and has been detected in herbs and dried spices (48). Salmonella cells were transformed with pGFP plasmid (Clontech) by electroporation using a MicroPulser electroporator (Bio-Rad Laboratories), to obtain green fluorescent protein (GFP)-labeled cells.…”

Section: Methodsmentioning

confidence: 99%

Presence and Persistence of Salmonella enterica Serotype Typhimurium in the Phyllosphere and Rhizosphere of Spray-Irrigated Parsley

Kisluk

Yaron

2012

Appl Environ Microbiol

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Salmonella enterica is one of the major food-borne pathogens associated with ready-to-eat fresh foods. Although polluted water might be a significant source of contamination in the field, factors that influence the transfer of Salmonella from water to the crops are not well understood, especially under conditions of low pathogen levels in water. The aim of this study was to investigate the short-and long-term (1 h to 28 days) persistence of Salmonella enterica serotype Typhimurium in the phyllosphere and the rhizosphere of parsley following spray irrigation with contaminated water. Plate counting and quantitative real-time PCR (qRT-PCR)-based methods were implemented for the quantification. By applying qRT-PCR with enrichment, we were able to show that even irrigation with water containing as little as ϳ300 CFU/ml resulted in the persistence of S. Typhimurium on the plants for 48 h. Irrigation with water containing 8.5 log CFU/ml resulted in persistence of the bacteria in the phyllosphere and the rhizosphere for at least 4 weeks, but the population steadily declined with a major reduction in bacterial counts, of ϳ2 log CFU/g, during the first 2 days. Higher levels of Salmonella were detected in the phyllosphere when plants were irrigated during the night compared to irrigation during the morning and during winter compared to the other seasons. Further elucidation of the mechanisms underlying the transfer of Salmonella from contaminated water to crops, as well as its persistence over time, will enable the implementation of effective irrigation and control strategies.

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“…Fungal and bacterial contamination of herbs has also been reported in other parts of the world [60]. In light of unregulated street food preparation some of which are unhygienic, likelihood of contamination of sauces and fries is high [61].…”

Section: Additives Color Enhancers and Saucesmentioning

confidence: 97%

Potential Food Safety Concerns in Fried Potato Products in Kenya

Abong¹,

Kabira²

2015

OALib

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Fried potato products, mainly French fries and potato crisps, are consumed across all age groups and socio-economic status. These products are sources of energy and provide between-the-meal snacks for many consumers all over the world, Kenya included. There exist different food preparation set-ups that process these products under different conditions while using a variety of additives. A number of safety issues have, however, risen in the past that can be linked to glycoalkaloids in raw potatoes used during processing. Quality and content of oil used for frying are increasingly being blamed for obesity and heart diseases in the changing lifestyles currently witnessed in Kenya. Presence of acrylamide, excessive use of flavor enhancers, colorants and food additives in general have been suggested as possible contributors to increasing cases of cancer and cardiovascular diseases. Increased consumption of these products can as well lead to higher exposure of the population to possible carcinogens such as acrylamide and packaging migrants. This review analyzes the potential hazards in French fries and potato crisps processing chains taking into account the Kenyan context. The possible impact of these hazards to the general consumer is also discussed and potential areas of research and evaluation are indicated.

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Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom

Cited by 140 publications

References 19 publications

Microbial profile of common spices and spice blends used in Tamale, Ghana

Microbial profile of common spices and spice blends used in Tamale, Ghana

Presence and Persistence of Salmonella enterica Serotype Typhimurium in the Phyllosphere and Rhizosphere of Spray-Irrigated Parsley

Potential Food Safety Concerns in Fried Potato Products in Kenya

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