Investigation of regional differences of the dominant microflora of spice paprika by molecular methods

Bata-Vidács, Ildikó; Baka, Erzsébet; Tóth, Ákos; Csernus, O.; Luzics, Szabina; Adányi, Nóra; Székacs, András; Kukolya, József

doi:10.1016/j.foodcont.2017.04.030

Cited by 10 publications

(13 citation statements)

References 20 publications

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“…The lack of or the low microbial load of different spices could be attributed to the bioactive components with antimicrobial properties (Costa et al, 2020;Thanh et al, 2018). Bata-Vidács et al, (2018) determining the microbiological quality of seventy-one spice paprika samples from 10 countries (Hungary, China, Serbia, Spain, India, Bulgaria, Brazil, Peru, Kenya, Thailand, and unknown place) concluded that the dominant microorganisms in spice paprika samples are influenced by different factors such as the climate of cultivation.…”

Section: Discussionmentioning

confidence: 99%

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

György

Laslo

Antal

et al. 2021

Food Science & Nutrition

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Spices are various plant parts that contain flavor and aroma compounds that in small amounts enhance the enjoyment value of foods.Nowadays, spices play a key role in modern food preparation as they contribute to salt reduction, reduce the utilization of artificial additives, impart natural color to foods, and act as natural antioxidants (Clemenson, 2019). Spices have been found to provide health benefits based on their bioactive ingredients. Diverse spices and herbs, namely anise, cinnamon, black cumin, curry, coriander, ginger, fenugreek, turmeric, garlic, mustard, pepper, and onion, are potentially involved in diabetes control (Sanlier & Gencerb, 2020).Spices are additives used in small quantities, owing to a high potential for microbial contamination as they are used in many food commodities. This possibility may be attributed to the existing various critical points (vulnerabilities) of microbial contamination during plant cultivation and product supply chain (Alegbeleye et al., 2018;Székács et al., 2018). Even though the spices have low water activity, they could be harbored by diverse pathogenic and spoilage microorganisms (Costa et al., 2020;Melo González et al., 2017). As dried herb products, they may be contaminated by different molds too.Due to the high tolerance to dehydration stress, Salmonella species can survive longer in dry products such as spices. The contamination can occur at several phases of the production including

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Section: Discussionmentioning

confidence: 99%

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

György

Laslo

Antal

et al. 2021

Food Science & Nutrition

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“…Among the approaches used for the characterization of microbial load in chili powder from various countries are the determination of total aerobic mesophilic bacteria, aerobic spore-forming bacteria, B. cereus detection, and determination of members of the Enterobacteriaceae, yeast, and molds [8][9][10][11][12][13][14][15]. Other studies have been conducted for pathogenic species detection, such as Bacillus cereus, Salmonella spp., Clostridium perfringens, or Escherichia coli in paprika powder [8][9][10][11][12][13][14][15]. A documented outbreak of human salmonellosis was traced to paprika powdered potato chips as the main vehicle of transmission in Germany when paprika powder imported from South America was used to flavor the product [16].…”

Section: Introductionmentioning

confidence: 99%

Detection of Bacillus cereus sensu lato Isolates Posing Potential Health Risks in Mexican Chili Powder

et al. 2021

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The potential presence of spore-forming bacteria related to the Bacillus cereus group in Mexican chili powder elaborated from Capsicum annuum L. is of commercial and clinical interest, because chili powder is an essential spice in the Mexican diet and in diets around the globe. To facilitate detection and isolation of members of this group of spore-forming bacteria from Mexican chili powder samples, we identified colonies that grew on agar medium selective for Bacillus cereus sensu lato, supplemented with polymyxin B (10 µg/mL) and ampicillin (10 to 100 µg/mL). The presumptive B. cereus (s.l.) isolates were tested using a tRNACys-PCR-based approach and the results identified species related phylogenetically to B. cereus, B. thuringiensis, and B. toyonensis. Their toxigenic potential was assessed by serological tests to detect enterotoxins (Nhe and Hbl) and by PCR targeting the hemolysin BL (hbl) component C (hblC) and non-hemolytic enterotoxin component A (nheA). The antibiotic profiles of the isolates showed a high resistance to β-lactams (100% of the isolates), trimethoprim-sulfamethoxazole (100%), tetracycline (90%), erythromycin (77%), clindamycin (74%), and chloramphenicol (42%). Our results indicate the presence of B. cereus s.l. with toxigenic characteristics in Mexican chili powder. Because of the potential for these organisms to cause disease through their production of various toxins, and resistance to antibiotics, we recommend that a microbiological risk assessment must be considered in the Mexican regulatory requirements.

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“…annuum, C. chinense, C. baccatum, C. frutescens, and C. pubescens, growing in different parts of the world, being C. annuum the most usual. 2,3 Paprika is commonly used to add flavor and color to many foods such as baked goods, beverages, meat, soup, ice cream, candy and seasoning mixes, 4 but is also used in medicine, cosmetics, protective sprays or even as adsorbents to remove contaminants. [5][6][7][8][9] Paprika contains a large number of bioactive compounds with great health-promoting properties such as carotenoids (provitamin A), ascorbic acid (vitamin C), tocopherols (vitamin E), capsaicinoids and phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

Determination of Phenolic Compounds in Paprika by Ultrahigh Performance Liquid Chromatography–Tandem Mass Spectrometry: Application to Product Designation of Origin Authentication by Chemometrics

Barbosa

Campmajó

Saurina

et al. 2019

J. Agric. Food Chem.

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A UHPLC-ESI-MS/MS method was developed for the determination of 36 phenolic compounds in paprika. The proposed method showed good method performance with limits of quantitation between 0.03-50 µg/L for 16 compounds, and between 50 µg/L and 1 mg/L for 12 compounds. Good linearity (r 2 > 0.995), run-to-run and day-today precisions (%RSD values <12.3% and <19.2%, respectively), and trueness (relative errors <15.0%) were obtained. The proposed method was applied to the analysis of 111 paprika samples from different production regions: Spain (La Vera PDO and Murcia PDO) and Czech Republic, each one including different flavor varieties (sweet, bittersweet, spicy). Phenolics profiles and concentration levels showed to be good chemical descriptors to achieve paprika classification and authentication according to the production region by principal component analysis (PCA) and partial least squares regressiondiscriminant analysis (PLS-DA). In addition, perfect classification among flavor varieties for Murcia PDO and Czech Republic samples was also obtained.

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Investigation of regional differences of the dominant microflora of spice paprika by molecular methods

Cited by 10 publications

References 20 publications

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

Detection of Bacillus cereus sensu lato Isolates Posing Potential Health Risks in Mexican Chili Powder

Determination of Phenolic Compounds in Paprika by Ultrahigh Performance Liquid Chromatography–Tandem Mass Spectrometry: Application to Product Designation of Origin Authentication by Chemometrics

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