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| Content Provider | Springer Nature Link |
|---|---|
| Author | Sospedra, Isabel Soria, Jose M. MaƱes, Jordi |
| Copyright Year | 2010 |
| Abstract | Spices and herbs are natural products or their blends that must be free of extraneous matter content. Conventional production of these products implicates a number of hygienic problems so spices and herbs may be exposed to a wide range of microbial contamination during pre- and post-harvest and they can present high microbial counts. In this study, we have analyzed the microbial quality of 53 samples of spices and dry herbs collected from Spanish markets detecting a contamination of samples of spices with mesophilic aerobic counts (10%) and Enterobacteriaceae (20%). The analysis from herbs showed that the percentage of contamination was 26% in both microbiological values. Pathogenic microorganisms like Staphylococcus aureus, Yersinia intermedia, Shigella spp., Enterobacter spp., Acinetobacter calcoaceticus and Hafni alvei were also isolated from spices and herbs. These unsatisfactory results showed a poor microbiological quality. Spices and dry herbs are used as ingredients in a variety of products prepared in different ways, this fact suggests the need to provide a control system to improve the quality of herbs and spices. |
| Starting Page | 364 |
| Ending Page | 368 |
| Page Count | 5 |
| File Format | |
| ISSN | 09219668 |
| Journal | Plant Foods for Human Nutrition |
| Volume Number | 65 |
| Issue Number | 4 |
| e-ISSN | 15739104 |
| Language | English |
| Publisher | Springer US |
| Publisher Date | 2010-09-17 |
| Publisher Place | Boston |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Herbs Shigella spp. Spices Staphylococcus aureus Yersinia intermedia Plant Physiology Ecology Food Science Nutrition Chemistry/Food Science |
| Content Type | Text |
| Resource Type | Article |
| Subject | Chemistry Food Science |
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