MICROBIOLOGICAL QUALITY OF SPICES MARKETED IN UTTARAKHAND, INDIA

Abstract

A total of 100 spice samples were investigated for the detection and enumeration of total aerobic mesophilic bacteria, thermotolerant coliforms (TC), Bacillus cereus, Staphylococcus aureus and Salmonella spp. All enumerations were performed according to the International Commission on Microbiological Specifications for Foods (ICMSF). For the total aerobic mesophilic bacteria counted 15% samples were acceptable, 80% were of marginal quality and 5% did not show any mesophilic count. 21% samples did not show any TC, 66% samples were acceptable whereas 13% were found unacceptable according to the limit set by ICMSF. Out of the total, 31%, 89% and 50% samples showed Salmonella spp., B. cereus and Staphylococcus aureus contamination respectively. Mechanical drying, cleaning, microbiological reduction treatment, irradiation, should be applied to spices to reduce microbial load and improve the safety of spices.