Abstract
The microbiology of spices procured by the Army, Navy, Marines and Air Force was determined. The incidence of Clostridium perfringens in the spices analyzed was 15%. The organism was found in 4 out of 7 types of spice and in 53% of the oregano samples. No other bacteria of public health significance were found. The microflora of spices from 10 different brands varied widely.
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