Skip to main content
. 2022 Feb 15;11(4):548. doi: 10.3390/foods11040548

Table 2.

Bacterial contamination (CFU g−1) of dried spices from India (a) and Iran, Indonesia, and Vietnam (b).

(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.