Microbiological Quality of Retail Spices in Tehran, Iran

Koohy-Kamaly-Dehkordy, Paliz; Nikoopour, Houshang; Siavoshi, Farideh; Koushki, Mohammad Reza; Abadi, Ashraf H.

doi:10.4315/0362-028x.jfp-12-180

Cited by 13 publications

(8 citation statements)

References 23 publications

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“…Contamination of retail spices is considered an indication of environmental or fecal contamination due to unhygienic practices during their production. Use of spices with high microbial content could increase the chance of food spoilage and transmission of food borne pathogens (Koohy-Kamaly- Dehkordy et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Microbiological Quality and Salmonella spp., /Listeria monocytogenes of Spices in Turkey

Kara¹,

Gökmen²,

Akkaya³

et al. 2015

Research J. of Microbiology

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Spices contaminated with pathogens may contaminate the food to which they are added and therefore, they pose a great risk to public health. In this study, 250 spices samples (50 samples each of red sweet pepper, red chili pepper, red pepper flakes, cumin and black pepper) were evaluated for Total Aerobic Mesophilic Bacteria (TMAB), Staphylococcus/Micrococcus, Coagulase (+) Staphylococcus, Yeast/Mold, Enterobacteriaceae, Coliform Bacteria, E. coli, Enterococcus spp., B. cereus, Salmonella spp. and Listeria monocytogenes. The means of total aerobic mesophilic bacteria (TMAB), Staphylococcus/Micrococcus, Coagulase (+) Staphylococcus, Yeast/Mold, Enterobacteriaceae, Coliform Bacteria, E. coli, Enterococcus spp. and B. cereus, counts were detected 5.50, 2.03,

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Section: Resultsmentioning

confidence: 99%

Microbiological Quality and Salmonella spp., /Listeria monocytogenes of Spices in Turkey

Kara¹,

Gökmen²,

Akkaya³

et al. 2015

Research J. of Microbiology

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“…Twenty-five grams (25 g) of Gabou Hamni samples were introduced into 225 mL of tryptone salt (1 g of tryptone + 8.5 g of NaCl in 1 L of distilled water). The whole was mechanically homogenized at constant speed for 15 min to give a 10 -1 solution (0.1 g /g of solution) (Moreira et al, 2009;Koohy-Kamaly-Dehkordy, 2013).…”

Section: Sample Preparationmentioning

confidence: 99%

Untitled

2019

Int. J. Food Res.

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Gabou Hamni is a traditional condiment commonly used in Niger. It is formulated from different roasted vegetative parts of onion and roasted sesame. This study was conducted to determine the density of fungi and yeasts in Gabou Hamni sold at the markets of Niamey and also to identify the species of fungi present. A total of 25 Gabou Hamni samples were analyzed, of which 23 of them were purchased and 2 of them were prepared in the laboratory. The results obtained reveal that all samples purchased were contaminated by fungi and 48% by yeasts. Among the two samples prepared, only one was contaminated by fungi, but none was contaminated by yeasts. The density of fungi and yeast ranged from 0.5×10 2 to 1.65×10 4 CFU/g. Eight percent of the samples had fungi and yeast densities that exceeded the standard set by the International Commission on Microbiological Specifications for Foods. Nine genus of fungi were isolated. The fungi species identified from these genera were Aspergillus niger, Aspergillus glaucus, Aspergillus flavus, Aspergillus nidulens, Penicillium citrinum, Penicillium citreonigrum, Rizopus stolonifer, Rizopus nigricans, Cunninghamella elegans, Absidia corymbifera, Phoma glomerata, Epicoccum purpurascens, Aureobasidium pullulans and Neosartorya fischeri. The presence of these microorganisms constitute health risk. Exposures to the open air on market shelves, the use of obsolete and rudimentary packaging are probably the major factors of contamination by yeasts and fungi.

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“…55,56 Yapılan çalışmalarda da baharatlarda aflatoksinin, aerobik mezofilik bakterilerin, E. Coli'nin ve küflerin bulunduğu saptanmıştır. [57][58][59] Kore'de kırmızıbiber tozunda X ışınlamasının mikrobiyolojik özellik, renk, koku ve keskinlik üzerindeki etkilerini incelemek amacıyla yapılan çalışmada, kırmızıbiber tozundaki toplam aerobik mikroorganizmaların ışınlama ile doza bağımlı bir şekilde azaldığı belirtilmiştir. 60 Başka bir çalışmada da kırmızıbibere ışınlama uygulanması sonucu maya ve küflerde 2 logkob/g düzeyinde azalma olduğu tespit edilmiştir.…”

Section: Kırmızı Et Ve Kanatlı Hayvan Etleriunclassified

Gıda Işınlamanın Besinlere Etkisi

Hacı¹,

Taha²

2016

Ankara Sağlık Bilimleri Dergisi

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ÖZETGıda ışınlama, besinleri korumak, kalitesini ve raf ömrünü arttırmak ve olası zararlı özelliklerini ortadan kaldırmak için uygulanan bir yöntemdir. Gıda ışınlama teknolojisi; yumurtaya, et ürünlerine, baharatlara, su ürünlerine ve kabuklu yemişler gibi besinlere uygulanmaktadır. Besinlerin korunması, besin kaynaklı hastalık ve enfeksiyonların önlenmesi, filizlenme ve olgunlaşmanın kontrolü ve geciktirilmesi, böcek ve haşere kontrolü ve sterilizasyon gibi çeşitli amaçlarla kullanılmaktadır. Yararlı etkilerine rağmen gıda ışınlamada uygun doz ve süre kullanılmadığında bazı istenmeyen etkiler de gözlenebilmektedir. Gıda ışınlamanın yararlı ve zararlı etkilerini açıklığa kavuşturmak ve kesinleştirmek için bu alanda daha fazla çalışma yapılmalı ve tüketiciler bilgilendirilmelidir. Bu çalışmada, gıda ışınlama teknolojisi uygulanan besinler ve uygulama sonucu oluşabilecek bazı sorunların açıklanması amaçlanmıştır. Anahtar Kelimeler: Besin güvenliği, besin işlenmesi, gıda ışınlama, sağlık Effects of Food Irradiation on Food AbstractFood irradiation is a method which is applied to protect nutrients, increase quality and shelf life, and remove potentially harmful properties of food. Food irradiation technology is applied to foods such as eggs, meat products, spices, aquaculture and nuts. It is used for various purposes such as food preservation, prevention of foodborne diseases and infections, control and retardation of sprouting and maturation, insect and pest control and sterilization. Despite beneficial effects, when the appropriate dose and duration are not applied, some undesirable effects can also be observed in food irradiation. In order to clarify and confirm the beneficial and harmful

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Microbiological Quality of Retail Spices in Tehran, Iran

Cited by 13 publications

References 23 publications

Microbiological Quality and Salmonella spp., /Listeria monocytogenes of Spices in Turkey

Microbiological Quality and Salmonella spp., /Listeria monocytogenes of Spices in Turkey

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Gıda Işınlamanın Besinlere Etkisi

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