Enumeration of Microorganisms and Detection of Some Pathogens in Commonly Used Spices Sold Openly from Retail Stores in Kars

Authors : İbrahim BEKI, Zeynep ULUKANLI

Pages : 79-85

View : 18 | Download : 10

Publication Date : 2010-04-01

Article Type : Other Papers

Abstract :A total of 75 spice samples from retail stores in Kars were analysed for the presence of microorganisms. Aerobic mesophilic counts of red pepper insert ignore into journalissuearticles values(14.3%); and cinnamon samples insert ignore into journalissuearticles values(14.3%); exceeded the Turkish Food Codex. The samples included high levels of enterobacteriaceae and coliforms. Red pepper insert ignore into journalissuearticles values(n=3);, black pepperinsert ignore into journalissuearticles values(n=3);, cinnamon insert ignore into journalissuearticles values(n=2);, cumin insert ignore into journalissuearticles values(n=2); and allspice insert ignore into journalissuearticles values(n=3);, samples contained E . coli , but not E . coli O157:H7 nor Salmonella spp. Most samples contained staphylococci and micrococci but not S. aureus . Counts of Enterococci and lactobacilli were detected at low levels. Pseudomonads and Aeromonads were not detected in all samples. All samples included aerobic and anaerobic spore forming bacteria, yeast and moulds.  Key Words : Red pepper, Black pepper, Cumin, Cinnamon, Allspice, Microbiological quality.  
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