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Assessment of the Microbiological Safety of Dried Spices and Herbs Commercialized in Spain

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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.

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Authors and Affiliations

  1. Department of Preventive Medicine, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Spain

    Isabel Sospedra, Jose M. Soriano & Jordi Mañes

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  1. Isabel Sospedra
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  2. Jose M. Soriano
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  3. Jordi Mañes
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Correspondence to Isabel Sospedra.

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Sospedra, I., Soriano, J.M. & Mañes, J. Assessment of the Microbiological Safety of Dried Spices and Herbs Commercialized in Spain. Plant Foods Hum Nutr 65, 364–368 (2010). https://doi.org/10.1007/s11130-010-0186-0

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