Abstract
The study investigated the level of contamination by total aerobic bacteria, coliform bacteria and food poisoning bacteria in commercial spices for the evaluation of microbiological safety. A total of 119 commercial spices was used for this study. The total aerobic bacterial count was 6.2 log CFU/g in HACCP certificated spices and 5.4 log CFU/g in HACCP non-certificated spices. Coliform bacteria were detected in 13 (35.1%) out of 37 HACCP certificated spices and 27 (32.9%) out of 82 HACCP non-certificated spices. Bacillus cereus was detected in 7 (18.9%) out of 37 HACCP certificated spices and 10 (11.8%) out of 82 non-certificated spices. All the B. cereus detected in this study possessed at least one toxin gene, and hemolysin BL enterotoxin was detected in 9 (52.9%) out of 17 B. cereus isolates. Overall, these results indicated that contamination with total aerobic bacteria was higher in HACCP certified spices, with more coliform bacteria and B. cereus detected, than in non-certificated spices. Hence, it is necessary to refine the HACCP system and introduce good agricultural practices for the improvement of microbiological safety of spices.
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