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Microbiological quality of spices marketed in the city of Botucatu, São Paulo, Brazil.
J Food Prot 2009; 72(2):421-4JF

Abstract

The aim of this work was to assess the microbiological quality of spices sold in Botucatu, São Paulo, Brazil. A total of 233 samples were analyzed for mesophilic bacteria, thermotolerant coliforms, Bacillus cereus, Staphylococcus aureus, and Salmonella. Data showed that 21 and 5.6% of these samples were not in agreement with the standards of Brazilian law, due to an excess of coliforms and to the presence of Salmonella, respectively. Black pepper and cumin exhibited the lowest microbiological quality, whereas bay leaf showed the highest quality. It was concluded that the seasonings possessed poor microbiological quality, and new alternatives should be taken in the primary production in order to improve this quality. Irradiation may also be a tool to assure the safety of these products.

Authors+Show Affiliations

Department of Microbiology and Immunology, Institute of Biosciences, Sdo Paulo State University, Botucatu, São Paulo, Brazil.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19350991

Citation

Moreira, P L., et al. "Microbiological Quality of Spices Marketed in the City of Botucatu, São Paulo, Brazil." Journal of Food Protection, vol. 72, no. 2, 2009, pp. 421-4.
Moreira PL, Lourenção TB, Pinto JP, et al. Microbiological quality of spices marketed in the city of Botucatu, São Paulo, Brazil. J Food Prot. 2009;72(2):421-4.
Moreira, P. L., Lourenção, T. B., Pinto, J. P., & Rall, V. L. (2009). Microbiological quality of spices marketed in the city of Botucatu, São Paulo, Brazil. Journal of Food Protection, 72(2), pp. 421-4.
Moreira PL, et al. Microbiological Quality of Spices Marketed in the City of Botucatu, São Paulo, Brazil. J Food Prot. 2009;72(2):421-4. PubMed PMID: 19350991.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Microbiological quality of spices marketed in the city of Botucatu, São Paulo, Brazil. AU - Moreira,P L, AU - Lourenção,T B, AU - Pinto,J P A N, AU - Rall,V L M, PY - 2009/4/9/entrez PY - 2009/4/9/pubmed PY - 2009/4/28/medline SP - 421 EP - 4 JF - Journal of food protection JO - J. Food Prot. VL - 72 IS - 2 N2 - The aim of this work was to assess the microbiological quality of spices sold in Botucatu, São Paulo, Brazil. A total of 233 samples were analyzed for mesophilic bacteria, thermotolerant coliforms, Bacillus cereus, Staphylococcus aureus, and Salmonella. Data showed that 21 and 5.6% of these samples were not in agreement with the standards of Brazilian law, due to an excess of coliforms and to the presence of Salmonella, respectively. Black pepper and cumin exhibited the lowest microbiological quality, whereas bay leaf showed the highest quality. It was concluded that the seasonings possessed poor microbiological quality, and new alternatives should be taken in the primary production in order to improve this quality. Irradiation may also be a tool to assure the safety of these products. SN - 0362-028X UR - https://www.unboundmedicine.com/medline/citation/19350991/Microbiological_quality_of_spices_marketed_in_the_city_of_Botucatu_São_Paulo_Brazil_ L2 - http://jfoodprotection.org/doi/10.4315/0362-028x-72.2.421?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -