Table 2.
(a) | |||||||||
---|---|---|---|---|---|---|---|---|---|
Microorganisms | A | D | F | I | L | M | N | O | Reference Values a |
Mesophilic Bacteria | 2.1 × 104 | 1.7 × 106 * | 3.7 × 102 | 30 | 1.6 × 103 | 2.4 × 102 | 3.2 × 102 | 8.5 × 104 | <5 × 105 |
Molds | 1.2 × 102 | 2.3 × 102 | 1∙10 | ND | ND | ND | 1.2 × 102 | ND | <1 × 103 |
Yeasts | 30 | 7.1 × 102 | ND | ND | ND | ND | ND | ND | <1 × 103 |
Coliforms | 7 × 103 * | 2.4 × 104 * | ND | ND | ND | ND | 6.2 × 103 | ND | <1 × 103 |
Escherichia coli | ND | ND | ND | ND | ND | ND | ND | ND | <10 |
Sulfite-Reducing Clostridia |
ND | ND | ND | ND | ND | ND | ND | ND | <1 × 102 |
Clostridial Spores | ND | ND | ND | ND | ND | ND | ND | ND | <1 × 102 |
Staphilococcus aureus | ND | ND | ND | ND | ND | ND | ND | ND | <1 × 102 |
Salmonella spp. b | ND | ND | ND | ND | ND | ND | ND | ND | 0 |
Listeria monocytogenes | ND | ND | ND | ND | ND | ND | ND | ND | <102 |
Bacillus cereus | ND | ND | ND | ND | ND | ND | 2 × 10 | ND | <1 × 103 |
Enterobatteriacee | 1.4 × 104 * | 9 × 104 * | ND | ND | ND | ND | 4.4 × 103 * | ND | <10 |
Lactic Bacteria | ND | ND | ND | ND | ND | ND | ND | ND | <1 × 105 |
(b) | |||||||||
Microorganisms | B | C | E | G | H | I | Reference Values a | ||
Mesofilic Bacteria | 6 × 104 | 2.2 × 102 | 2.5 × 102 | 9.3 × 104 | 1.1 × 102 | 30 | <5 × 105 | ||
Molds | 2.5 × 102 | ND | ND | ND | ND | ND | <1 × 103 | ||
Yeasts | ND | ND | ND | ND | ND | ND | <1 × 103 | ||
Coliforms | 1.6 × 103 * | 1.7 × 102 | ND | 4∙10 | ND | ND | <1 × 103 | ||
Escherichia coli | ND | ND | ND | ND | ND | ND | <1 × 10 | ||
Sulfite-Reducing Clostridia |
ND | ND | ND | ND | ND | ND | <1 × 102 | ||
Clostridial Spores | ND | ND | ND | ND | ND | ND | <1 × 102 | ||
Staphilococcus aureus | ND | ND | ND | ND | ND | ND | <1 × 102 | ||
Salmonella spp. b | ND | ND | ND | ND | ND | ND | 0 | ||
Listeria monocytogenes | ND | ND | ND | ND | ND | ND | 1 × 102 | ||
Bacillus cereus | ND | ND | ND | ND | ND | ND | <1 × 103 | ||
Enterobatteriacee | 6.6 × 102 * | 2 × 10 * | ND | ND | ND | ND | <10 | ||
Lactic Bacteria | ND | ND | ND | ND | ND | ND | <1 × 105 |
a Reference values for microbiological safety and quality were based on regulations from the European Union and other international guidelines [8,38,39]. b CFU 25 g−1. * Values are higher than the reference values. ND, not determined. A, black cumin seeds; B, Iranian Tokhme Sharbati; C, clove buds; D, Shahjeera; E, Abbaszadeh saffron; F, organic fenugreek; G, whole black pepper; H, cinnamon; I, Abthul Ahmar (Asario); L, Ajwan seeds; M, whole coriander seeds; N, black sesame seeds; O, Sabja seeds.