Investigation on the microbiological quality of consumed some spices in Gaziantep

In this study, it was investigated the detection of microbiological quality of consumed 15 different kinds of spices samples between 29/06/2009-31/03/2010 in Gaziantep. A total of 207 spices samples were analyzed for the presence of total mesophilic aerob bacteria, coliform bacteria, E.coli, S.aureus, B.cereus, C.perfringens, Salmonella spp., yeast-moulds. Total aerob mesophilic bacteria counts on a average 1,4x105, 9,2x105, 8,2x104, 7,2x105, 7,2x105, 2,8x105, 1,1x105, 5,0x104, 3,3x103, 1,3x105, 2,5x105, 5,3x104, 5,1x105, 1,05x104, 8,5x104 cfu/g, coliform bacteria counts 4,2x103, 4,9x102, 6,4x102, 4,6x103, 4,5x102, 8,3x102, 1,2x103, 1x103, 1,9x102, 1,3x103, 9,7x102, 1,2x102, 7,3x102, 7,7x102, 2,6x102 cfu/g, E.coli counts 2x101, <10, <10, 2,4x102, 1,8x102, 3x102, <10, 1x102, <10, 1,6x102, 1,2x102, <10, <10, <10, <10 cfu/g, S.aureus counts 1,5x101, 9,8x102, <10, 4x101, <10, <10, <10, 2,2x102, <10, <10, 1,2x102, <10, <10, <10, 4, B.cereus counts 2,3x102, 4,5x102, <10, 2,4x102, 9,3x101, <10, 4,2x102, 5x101, <10, 9,7x102, 1,5x103, 3,6x102, <10, <10, 3x102, yeast-moulds counts 7,7x103, 8,3x102, 1,7x103, 1,14x103, 5,2x104, 1,25x104, 3,1x102, 5,07x104, <10, 1,1x103, 2,6x103, 1,2x102, 1,4x102, 1,27x104, 9,8x102 cfu/g were found from investigated mint, black pepper, saffron, curry, hot red pepper (powder), fennel, coconut, coriander, sumac, sesame, cummin, cinnamon, flake pepper (black), thyme, flake pepper (red) samples respectively. C.perfringens was not detected investigated samples. Salmonella spp. was detected in only one sample, of sesame. In conclusion, hygiene quality of spice samples is poor indicate that they had microbial contamination. Besides, these spices had a risk factor for health of human and thus adequate hygienic measures must be taken to prevent contamination.