Microbial profile of cumin seeds and chili powder sold in retail shops in the city of Bombay

A detailed evaluation of the microbial profile of 2 spices, viz. cumin seeds and chili powder, sold in retail shops in the city of Bombay, revealed high aerobic plate counts ranging from 2 × 10 /g - 2 × 10 /g for chili powder and 1.0 × 10 /g to 1.0 × 10 /g for cumin. Among the bacteria present, 50-9...

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Bibliographic Details
Published in:Journal of food protection 1987-05, Vol.50 (5), p.418-433
Main Authors: BHAT, R, GEETA, H, KULKARNI, P. R
Format: Article
Language:English
Subjects:
Aroma and flavouring agent industries
bacteria
bacterie
Biological and medical sciences
cell counting
conteo de celulas
cuminum cyminum
degradation
deterioro
epice
especias
food hygiene
Food industries
Fundamental and applied biological sciences. Psychology
higiene de los alimentos
hygiene des aliments
inde
india
magasin
microorganisme
microorganismos
microorganisms
numeration cellulaire
organismos patogenos
pathogene
pathogens
shops
spices
tiendas
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Summary:A detailed evaluation of the microbial profile of 2 spices, viz. cumin seeds and chili powder, sold in retail shops in the city of Bombay, revealed high aerobic plate counts ranging from 2 × 10 /g - 2 × 10 /g for chili powder and 1.0 × 10 /g to 1.0 × 10 /g for cumin. Among the bacteria present, 50-95% constituted sporeformers, which included amylolytic and proteolytic bacilli in both the spices. Aspergillus group was predominant among fungi in chili powder samples. No fungi were found in cumin seed samples examined. Salmonella , Shigella and Vibrio were completely missing from chili and cumin samples. However, Staphylococcus aureus and Bacillus cereus were found in chili powder.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-50.5.418