Safety evaluation and microbiological profile of some spicesAuthor(s): Rashad R.Al-Hindi, Abul K.Najmi
Samples ofCumin (Cuminumcyminum),Curry (Murraya koenigii),Galangal (Alpinia galanga) and turmeric (Curcuma longa) were evaluated to generate data about their microbiological profile. These samples were procured fromdifferent regions of Jeddah province, SaudiArabia (SA). These samples were evaluated for their microbiological qualities i.e. contamination load of total aerobic mesophilic bacteria (TAMB), mesophilic aerobic sporeformer bacteria (MASB), coliformbacteria (CFB), and lactic acid bacteria (LAB), food borne bacterial pathogens such as Bacillus cereus, Staphylococcus aureus, Clostridium perfringes, The samples were also evaluated for the presence of pesticide (dimethoate, malathione, prefenofos, dieldrin, hepatochlor and lindane residues. Samples of all the four spices were found to have some load of TAMand MASB in the range of log 1.71 to log 6.80 cfu/gm. Curry and turmesric samples were containing CFB and LAB in the range of log 2.48 to log 6.70 cfu/gm, where as cumin and turmeric samples showed the presence of yeast andmolds and Bacillus cereus. Clostridium perfringens was detected only in cumin. Only cumin samples showed the presence of organophosphorous pesticide residue.