Abstract
The microbiological quality of 10 spices or herbs was determined by a national survey at the retail level. Aerobic plate count values for the 10 products ranged from less than 100 to 3.1 X 10(8) per g; mean values of the individual spices or herbs ranged from 1,400 to 820,000 per g. Coliform counts ranged from less than 3 to 1.1 X 10(6) per g; however, mean values were less than 20 per g for all products. Escherichia coli counts ranged from less than 3 to 2,300 per g. Except for celery seed, which had a mean value of 7 per g, all mean values were less than 3 per g. Yeast and mold counts were made for 5 of the 10 products. Mean values were generally low; the highest mean (290 per g) was obtained for cinnamon.
Full text
PDF
Selected References
These references are in PubMed. This may not be the complete list of references from this article.
- Christensen C. M., Fanse H. A., Nelson G. H., Bates F., Mirocha C. J. Microflora of black and red pepper. Appl Microbiol. 1967 May;15(3):622–626. doi: 10.1128/am.15.3.622-626.1967. [DOI] [PMC free article] [PubMed] [Google Scholar]