ACTA FAC.
MED. NAISS. 2006; 23(2):79-84|
ACTA FAC.
MED. NAISS. 2006; 23(2):79-84 |
Original article
MICROBIOLOGICAL CORRECTNESS OF SPICES ON SALE IN HEALTH FOOD STORES AND SUPERMARKETS IN NIS
Nemanja Stankovic1,
Ljiljana Comic2,
Branislava Kocic1
1Public Health Institute, Department of Sanitary
Microbiology, Nis
2Faculty of Science and Mathematics, Institute of Biology
and Ecology, Kragujevac
SUMMARY
The paper presents the results
of microbiological analysis of 101 samples of spices
(black pepper in grain/ground, white pepper in grain/ground, cayenne pepper,
caraway, ginger, cinnamon, mustard, curry, nutmeg, chilli, oregano,
clove, sweet basil, thyme, bay leaf, rosemary and
sesame).
Control of microbiological correctness was performed pursuant to the
Rulebook of Methods of Performing Microbiological Analyses and
Superanalyses of Biotic
Victuals, Official Bulletin of Socialist Federative Republic of
Yugoslavia No. 25/80 and Rulebook of
Microbiological Correctness of Victuals on Sale, Official Bulletin of
Federative Republic of Yugoslavia No. 26/93,
53/95, and 46/2002, pursuant to article 30.
It was determined that of 101 samples of spices, 55 (54.45%) samples were
not acceptable according to microbiological finding.
The most frequent reason was the finding of total
score of microorganisms in uncommitted quantity (48 or 47.52%).
According to frequency, the finding of moulds in uncommitted quantity (23
or 22.77%) comes next. Pathogenic bacteria were
isolated in a relatively small number of samples: 5
(4.95%) sulphate-reducing clostridia, 4 (3.96%), E. coli, 1 (0.99%)
Proteus species. Salmonella species.
Coagulase-positive staphylococci and yeasts were not found.
Samples: ginger, black pepper in grain and ground, chilli, cinnamon,
dill, and sweet basil were most often
microbiologically unacceptable, while clove, bay leaf, sesame,
white pepper in grain, rosemary, and caraway showed regular findings.
Increased total number of microorganisms was the most frequent cause of
incorrectness due to the habitat of the spice plant (soil and feces of
insects, birds or rodents), and due to unsuitable
storage conditions. Moulds were isolated in such great
number because examined spices were inadequately grown or stored in increased
humidity with appropriate climate. Many of the isolated moulds were of
soil species. Sulphate-reducing clostridia are present
in spices because they are frequent residents of soil
and, as spores, they can survive unfavourable conditions for a long time.
Finding of E. coli
and Proteus species in spices is explained by inadequate maintenance of
machines and devices for processing and packaging of
spices.
Microbiological correctness of clove, caraway, rosemary and sesame is
probably provided by the presence of ethereal oils (eugenol, cinnamic
aldehyde), which possess strong antifungal and
antibacterial effect. White pepper in grain and bay leaf
preserve their correctness thanks to morphological characteristics
(presence of pericarp, leathery leaves) and ethereal
oils (in bay leaf: cineole and alpha-pinene).
High rate of microbiological correctness may be achieved by introducing a
rigorous control into the cycle of processing and storage of spices,
starting from plant growing, over harvesting,
processing, storage, to sale. This control is achieved by
introducing the HACCP plan and discovering the critical control points in
the cycle of processing and storage of spices.
Key words: spices, microbiological correctness, HACCPplan