Enumeration of micro-organisms in spices and spice mixtures.

Krishnaswamy, M. A. and Patel, J. D. and Parthasarathy, N. (1971) Enumeration of micro-organisms in spices and spice mixtures. Journal of Food Science and Technology, 8 (4). 191-194, 23 ref..

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Abstract

Total microbial load in spices and spice mixtures ranged from 20 x 10-3/g (refined salt) to 55 x 10-6/g (turmeric). Coliforms were present in black pepper, coriander, mustard, fenugreek, cumin, fennel and curry powder; coriander having the max. (2400/g). Yeasts and moulds were present in all spices; black pepper being heavily infested (9800/g). Aerobic mesophiles were highest in turmeric (20 x 10-5/g). Incidence of mesophilic putrefactives ranged up to 920/g (coriander and fennel); refined salt was free from them. Thermophilic flat-sours were present in limited numbers in cumin and refined salt only. Non-coagulase type staphylococci were present in small numbers in some of the spices. Clostridium perfringens was present in black pepper, turmeric, coriander, mustard and fenugreek (30-170/g). Sulphide-stinkers and Salmonella were completely absent.

Item Type:	Article
Uncontrolled Keywords:	PEPPER-; Microorganisms in /pepper/; CORIANDER-; Microorganisms in /coriander/; MUSTARD-; Microorganisms in /mustard/; FENUGREEK-; Microorganisms in /fenugreek/; CUMIN-; Microorganisms in /cumin/; FENNEL-; Microorganisms in /fennel/; CURRY-; Microorganisms in /curry powder; SODIUM-CHLORIDE; Microorganisms in /salt/; YEASTS-; /Yeasts/ in spices; MOULDS-; /moulds/ in spices; STAPHYLOCOCCUS-; /staphylococci/ in spices; CLOSTRIDIUM-; /Clostridium perfringens in spices; BACTERIA-; /bacteria/ in spices
Subjects:	600 Technology > 08 Food technology > 10 Food Microorganisms 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Sep 2014 10:23
Last Modified:	24 Sep 2014 10:23
URI:	http://ir.cftri.res.in/id/eprint/7250

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