TABLE 1.

Allochthonous bacteria count in studied spices (CFU/g)

Spice sample and origin	Aerobic mesophilic bacteria	Aerobic spore‐forming bacteria	Bacillus cereus	Escherichia coli	Salmonella spp.	Pseudomonas spp.
Allspice (Hungary)	2.8⋅104	3⋅5.104	1.3⋅102	<10	<10	<10
Basil (Egypt)	9.9⋅103	8.7⋅103	2⋅10	<10	<10	<10
Bay leaf (Turkey)	1.4⋅102	7.1⋅102	<10	<10	<10	<10
Caraway seed (Poland)	1⋅10	2⋅10	<10	<10	<10	<10
Cardamom (Austria)	1.6⋅10	6.6⋅102	<10	<10	<10	<10
Cayenne pepper (non‐EU)	3.8⋅103	3.1⋅102	1⋅10	<10	<10	<10
Chili peppers (Poland)	2⋅10	4⋅10	<10	<10	<10	<10
Cinnamon (Indonesia)	5.8⋅10	1.1⋅102	1⋅10	<10	<10	<10
Cloves1 (Zanzibar)	3⋅10	1⋅10	<10	<10	<10	<10
Cloves2 (Zanzibar)	1.1⋅10	8⋅10	<10	<10	<10	<10
Coriander1 (Austria)	5⋅102	4⋅103	<10	<10	<10	<10
Coriander2 (Austria)	5.6⋅10	2⋅10	<10	<10	<10	3⋅2.102
Curry (Poland)	2.4⋅102	2.9⋅102	<10	<10	<10	<10
Dill (Czech Republic)	1⋅10	1.5⋅102	<10	<10	<10	<10
Dried celery (Poland)	2.4⋅10	4⋅10	<10	<10	<10	<10
Ginger (Nigeria)	3.5⋅10	9⋅10	<10	<10	<10	<10
Granulated garlic (Austria)	2.5⋅10	2.1⋅102	<10	<10	<10	<10
Green pepper (Austria)	<10	1.3⋅102	<10	<10	<10	<10
Ground anise (Hungary)	3.3⋅104	2.4⋅103	6⋅10	3.10	7⋅102	<10
Ground cloves (Zanzibar)	3⋅102	7.6⋅102	4⋅10	<10	<10	<10
Ground cumin (Hungary)	4.5⋅103	6.4⋅103	2⋅10	<10	1.1⋅102	<10
Ground garlic (China)	2.7⋅102	2.3⋅103	6⋅10	<10	3⋅10	<10
Ground hot peppers (Brazil)	5⋅102	8.7⋅102	2⋅10	<10	<10	1.10
Ground pepper (Brazil)	1.5⋅107	1⋅104	5⋅102	<10	3⋅104	<10
Juniper berries (Macedonia)	3.5⋅102	3.8⋅103	1⋅102	<10	3⋅10	<10
Lovage (Germany)	1.2⋅10	3⋅10	1⋅10	<10	<10	<10
Marjoram (Germany)	3.8⋅102	1.1⋅103	<10	<10	<10	<10
Pepper mix (Poland)	1⋅10	2⋅10	<10	<10	<10	<10
Mustard seed (Moldova)	<10	<10	<10	<10	<10	<10
Nutmeg (Indonesia)	4⋅102	2⋅102	<10	<10	<10	<10
Oregano1 (Turkey)	<10	1⋅10	<10	<10	<10	<10
Oregano2 (Turkey)	4.3⋅104	1⋅102	<10	<10	4.4⋅103	1.1⋅102
Parsley (Poland)	6.2⋅103	3.1⋅103	5⋅102	<10	7⋅10	<10
Parsley leaf (Poland)	1.4⋅10	4⋅102	<10	<10	<10	<10
Pepper +garlic (Poland)	2.9⋅10	7⋅102	<10	<10	<10	<10
Peppermint (Egypt)	9.4⋅103	1.67⋅104	1.1⋅102	<10	3.2⋅103	6⋅10
Provence spice mix (Austria)	3⋅102	5.6⋅103	<10	<10	<10	<10
Rosemary (Morocco)	3⋅10	3⋅10	<10	<10	<10	<10
Sage1 (Turkey)	1.1⋅102	1.4⋅102	<10	<10	<10	<10
Sage2 (Austria)	3.6⋅10	2.7⋅102	<10	<10	<10	<10
Savory1 (Hungary)	1.7⋅104	1.2⋅103	<10	5⋅103	2.7⋅103	5⋅102
Savory2 (Hungary)	1.4⋅103	8⋅10	<10	<10	<10	<10
Spice mixture (Poland)	<10	1.4⋅102	<10	<10	<10	<10
Star anise (Vietnam)	7.6⋅103	2.4⋅103	<10	5⋅103	<10	<10
Sweet pepper (China)	6.2⋅102	5.3⋅102	7⋅10	5⋅10	9⋅10	<10
Tarragon1 (Poland)	3.8⋅104	6⋅10	<10	3⋅103	5.7⋅103	1.5⋅103
Tarragon2 (Poland)	3.3⋅102	1.8⋅102	<10	<10	<10	<10
Turmeric (India)	4⋅105	2.2⋅102	<10	7⋅10	1.6⋅102	1.4⋅102
Vanilla (Madagascar)	<10	<10	<10	<10	<10	<10
White mustard (Poland)	<10	1⋅10	<10	<10	<10	<10