Assessment of the Microbiological Quality of Dried Aromatic Herbs Commercialized in the Algarve

Abstract

Aromatic herbs are characteristic of the Mediterranean diet pattern and, as with many agricultural products, may be exposed to a wide range of microbial contamination during pre and post-harvest processing. Therefore, this kind of food ingredient may contain levels of microorganisms which may present a risk of spoilage and of public health, especially in cases where they are added to ready-to-eat food that does not need additional heat treatments. The objective of this study was to evaluate the microbial quality of 46 samples of aromatic herbs (basil, bay leaves, thyme, oregano, parsley, rosemary, fennel and Provence herbs) commercialized in the Algarve. These samples were assayed for aerobic mesophilic microorganisms, yeasts and molds, Escherichia coli, coagulase positive staphylococci as well as Salmonella spp. Samples were analyzed according to standard methodologies. In most of the herbs, the aerobic mesophilic microorganisms and fungi did not exceed 105 CFU/g and E. coli, coagulase positive staphylococci, as well as Salmonella, were not detected in any of the samples. The results highlight the importance of preventing contamination at the primary production, processing, distribution and retailing. In addition, consumers must adopt good cooking/handling practices and good hygiene in order to prevent contamination, recontamination and microbial growth. However, the results obtained respected the European Commission regulation regarding criteria of food hygiene and safety.