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2009•Archiv für LebensmittelhygieneRequires access

Quality of selected spices and herbs consumed in Turkey

Tolga Kahraman, Gürsel Ozmen

Open publisher page 6 citations

Abstract

The present study was undertaken to determine the microbiological (total aerobic bacteria, Staphylococcus aureus, Bacillus cereus, Escherichia coli, sulphite reducing bacteria, moulds/yeasts, Salmonella spp. and Escherichia coli 0157:H7), chemical (moisture and ash) and toxicological (aflatoxin B,) quality of 170 spice (40 black pepper, 40 red pepper) and herb (30 thyme, 30 cumin, 30 peppermint) samples collected from retail markets and producers. Sixty-two of 170 (36.4%) spice and herb samples were of unacceptable quality based on recommended criteria of microbiological (55 of 170, 32.3%), chemical (16 of 170, 9.4%) and toxicological (18 of 170, 10.5%) quality by the Turkish Food Codex. The results indicate that spices and herbs present a potential hazard for public health and the essential precautions should be taken to ensure applying good hygiene practice during growing and harvesting.

About this research paper

What this paper is about

The present study was undertaken to determine the microbiological (total aerobic bacteria, Staphylococcus aureus, Bacillus cereus, Escherichia coli, sulphite reducing bacteria, moulds/yeasts, Salmonella spp. and Escherichia coli 0157:H7), chemical (moisture and ash) and toxicological (aflatoxin B,) quality of 170 spice (40 black pepper, 40 red pepper) and herb (30 thyme, 30 cumin, 30 peppermint) samples collected from retail markets and producers. Sixty-two of 170 (36.4%) spice and herb samples were of unacceptable quality based on recommended criteria of microbiological (55 of 170, 32.3%), chemical (16 of 170, 9.4%) and toxicological (18 of 170, 10.5%) quality by the Turkish Food Codex. The results indicate that spices and herbs present a potential hazard for public health and the essential precautions should be taken to ensure applying good hygiene practice during growing and harvesting.

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OpenAlex reports 6 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

The present study was undertaken to determine the microbiological (total aerobic bacteria, Staphylococcus aureus, Bacillus cereus, Escherichia coli, sulphite reducing bacteria, moulds/yeasts, Salmonella spp. and Escherichia coli 0157:H7), chemical (moisture and ash) and toxicological (aflatoxin B,) quality of 170 spice (40 black pepper, 40 red pepper) and herb (30 thyme, 30 cumin, 30 peppermint) samples collected from retail markets and producers. Sixty-two of 170 (36.4%) spice and herb samples were of unacceptable quality based on recommended criteria of microbiological (55 of 170, 32.3%), chemical (16 of 170, 9.4%) and toxicological (18 of 170, 10.5%) quality by the Turkish Food Codex. The results indicate that spices and herbs present a potential hazard for public health and the essential precautions should be taken to ensure applying good hygiene practice during growing and harvesting.

Key concepts: Herb, Pepper, Food science, Bacillus cereus, Ochratoxin A, Salmonella, Traditional medicine, Biology

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