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Enumeration of Microorganisms and Detection of Some Pathogens in Commonly Used Spices Sold Openly from Retail Stores in Kars

Year 2008, Volume: 21 Issue: 3, 79 - 85, 01.04.2010

İbrahim Bekı Zeynep Ulukanlı

Abstract

A total of 75 spice samples from retail stores in Kars were analysed for the presence of microorganisms. Aerobic mesophilic counts of red pepper (14.3%) and cinnamon samples (14.3%) exceeded the Turkish Food Codex. The samples included high levels of enterobacteriaceae and coliforms. Red pepper (n=3), black pepper(n=3), cinnamon (n=2), cumin (n=2) and allspice (n=3), samples contained E. coli, but not E. coli O157:H7 nor Salmonella spp. Most samples contained staphylococci and micrococci but not S. aureus. Counts of Enterococci and lactobacilli were detected at low levels. Pseudomonads and Aeromonads were not detected in all samples. All samples included aerobic and anaerobic spore forming bacteria, yeast and moulds.

 Key Words: Red pepper, Black pepper, Cumin, Cinnamon, Allspice, Microbiological quality.

 

Keywords

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References

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  • Bhat, R., Geeta, H., Kulkarni, P.R., “Microbial profile of cumin seeds and chili powder sold in retail shops in the city of Bombay”, J. Food Prot., 50: 418-419 (1987).
  • Kneifel, W., Berger, E., “Microbiological criteria of random samples of spices and herbs retailed on the Austrian Market”, J. Food Prot., 57: 839-901 (1994).
  • Garcia, S., Iracheta, F., Galvan, F., Heredia, N., “Microbiological quality of retail herbs and spices from Mexican markets”, J. Food Prot., 64: 99-103 (2001).
  • Banarjee, M., Sarkar, P.K., “Microbiological
  • quality of some retail spices in India”, Food Res. Int., 36: 469-474 (2003).
  • Tekinsen, O.C., Sarigol, C., “Elazığ yöresinde tüketime sunulan bazı öğütülmüş baharatın mikrobiyal florası”, F. U. Vet. Fak. Derg, 1: 151- 162 (1982).
  • Karapinar, M., Aktug, S.E., “Microbiological quality of ground cinnamon: incidence of Bacillus cereus”, Mitt Gebiete Lebensm. Hyg., 77: 520-527 (1986).
  • Karapinar, M., Tuncel, G.,“Parekende satılan bazı toz baharatların mikrobiyolojik kaliteleri”, E. U. Muh Fak. Derg., 4: 27-36 (1986).
  • Kivanc, M., Sert, S., “Erzurum’da perakende satis magazalarinda ki bazi ogutulmus baharatlarin mikrobiyel kalitesi”, Doga, TUBITAK, 13: 316- 325 (1989).
  • Erol, I., Kuplulu, O., Karagoz, S., “Ankara’da tüketime sunulan bazı baharatın mikrobiyolojik kalitesi”, A. U. Vet Fak Derg., 46: 116-125 (1999).
  • Uner, Y., Ergun, O., “Piyasada satışa sunulan çeşitli baharatın bazı patojenler ve genel mikrobiyolojik kriterler yönünden incelenmesi”, I.U. Vet Fak Derg., 25: 245-251 (1999).
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  • baharatların mikrobiyal florası”, U.U. Vet Fak Derg., 20: 103-107 (2001).
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  • Tebligi”, Teblig No:2000/16, Resmi Gazete: Tarih ve Sayi:31.07.2000, 24126 (2000).

Year 2008, Volume: 21 Issue: 3, 79 - 85, 01.04.2010

İbrahim Bekı Zeynep Ulukanlı

Abstract

References

  • Nasar, A.S., Halkman, K., “Baharat Mikroflorasi Uzerine Isinlamanin Etkisi”, Orlab-Online Mikrobiyol. Derg., 1:43-65 (2003).
  • Moore, J.E., “Gastrointestinal outbreaks associated with fermented meats”, Meat Sci., 67: 565-568 (2004).
  • Basoglu, F.,“Gıdalarda kullanılan bazı baharatların mikroorganizmalar üzerine etkileri ve kontaminasyondaki rolleri”, Gıda Derg., 7: 19-24 (1982).
  • Akgul, A., “Baharatlar: lezzet, koku ve renk dunyası”, Gıda San., 48: 27-34 (1997).
  • Baxter, R., Holzapfel, W.H., “A microbial investigation of selected spices, herbs, and additives in South Africa”, J. Food Sci., 47: 570- 578 (1982).
  • de Boer, E., Spiegelenberg, W.M. and Janssen, F.W., “Microbiology of spices and herbs”, Ant. van Leeuwenhoek., 51:435-438 (1983).
  • Geeta, H., Kulkarni, P.R., “Survey of the microbiological quality of whole, black pepper and turmeric powder sold in retail shops in Bombay”, J. Food Prot., 50: 401-403 (1987).
  • Bhat, R., Geeta, H., Kulkarni, P.R., “Microbial profile of cumin seeds and chili powder sold in retail shops in the city of Bombay”, J. Food Prot., 50: 418-419 (1987).
  • Kneifel, W., Berger, E., “Microbiological criteria of random samples of spices and herbs retailed on the Austrian Market”, J. Food Prot., 57: 839-901 (1994).
  • Garcia, S., Iracheta, F., Galvan, F., Heredia, N., “Microbiological quality of retail herbs and spices from Mexican markets”, J. Food Prot., 64: 99-103 (2001).
  • Banarjee, M., Sarkar, P.K., “Microbiological
  • quality of some retail spices in India”, Food Res. Int., 36: 469-474 (2003).
  • Tekinsen, O.C., Sarigol, C., “Elazığ yöresinde tüketime sunulan bazı öğütülmüş baharatın mikrobiyal florası”, F. U. Vet. Fak. Derg, 1: 151- 162 (1982).
  • Karapinar, M., Aktug, S.E., “Microbiological quality of ground cinnamon: incidence of Bacillus cereus”, Mitt Gebiete Lebensm. Hyg., 77: 520-527 (1986).
  • Karapinar, M., Tuncel, G.,“Parekende satılan bazı toz baharatların mikrobiyolojik kaliteleri”, E. U. Muh Fak. Derg., 4: 27-36 (1986).
  • Kivanc, M., Sert, S., “Erzurum’da perakende satis magazalarinda ki bazi ogutulmus baharatlarin mikrobiyel kalitesi”, Doga, TUBITAK, 13: 316- 325 (1989).
  • Erol, I., Kuplulu, O., Karagoz, S., “Ankara’da tüketime sunulan bazı baharatın mikrobiyolojik kalitesi”, A. U. Vet Fak Derg., 46: 116-125 (1999).
  • Uner, Y., Ergun, O., “Piyasada satışa sunulan çeşitli baharatın bazı patojenler ve genel mikrobiyolojik kriterler yönünden incelenmesi”, I.U. Vet Fak Derg., 25: 245-251 (1999).
  • Filiz, N., “Bursa’da tüketime sunulan bazı
  • baharatların mikrobiyal florası”, U.U. Vet Fak Derg., 20: 103-107 (2001).
  • Ulukanli, Z., Karadag, E., Elmali, M., Gurbuz, A., “Igdir’da acikta satisa sunulan bazi ogutulmus baharatlarin mikrobiyolojik kalitesi”, S.U. Vet Fak Derg., 21: 31-37 (2005).
  • Kneifel, W., Czech, E., Kopp, B., “Microbial contamination of medicinal plants: A Review”, Planta Medica, 68: 5-15 (2002). [21] Gillespie, I., Little, C., Mitchell, R., “Microbiological examination of cold ready-to-eat sliced meats from catering establishments in the United Kingdom”, J. App. Microbiol., 88: 467-474 (2000).
  • Richardson, I.R., Stevens, A.M., “Microbiological examination of ready-to-eat stuffing from retail premises in the north-east of England. The ‘Get Stuffed’ survey”, J Appl. Microbiol., 94: 733-737 (2003).
  • Jay, J.M., “Modern Food Microbiology”, Chapman & Hall, 5 ed., New York (1996).
  • th ed., New York (1996).
  • Pafumi, J., “Assessment of the microbiological quality of spices and herbs”, J. Food Prot., 49: 958-963 (1986).
  • BTC (The Baku-Tbilisi-Ceyhan Crude Oil Pipeline Community Investment Programme Turkey), http://www.btcinvestment.com.
  • Anonymous., “Turk Gida Kodeksi. Baharat
  • Tebligi”, Teblig No:2000/16, Resmi Gazete: Tarih ve Sayi:31.07.2000, 24126 (2000).
There are 29 citations in total.

Details

Primary Language English
Journal Section Biology
Authors

İbrahim Bekı This is me

Zeynep Ulukanlı This is me

Publication Date April 1, 2010
Published in Issue Year 2008 Volume: 21 Issue: 3

Cite

APA Bekı, İ., & Ulukanlı, Z. (2010). Enumeration of Microorganisms and Detection of Some Pathogens in Commonly Used Spices Sold Openly from Retail Stores in Kars. Gazi University Journal of Science, 21(3), 79-85.
AMA Bekı İ, Ulukanlı Z. Enumeration of Microorganisms and Detection of Some Pathogens in Commonly Used Spices Sold Openly from Retail Stores in Kars. Gazi University Journal of Science. March 2010;21(3):79-85.
Chicago Bekı, İbrahim, and Zeynep Ulukanlı. “Enumeration of Microorganisms and Detection of Some Pathogens in Commonly Used Spices Sold Openly from Retail Stores in Kars”. Gazi University Journal of Science 21, no. 3 (March 2010): 79-85.
EndNote Bekı İ, Ulukanlı Z (March 1, 2010) Enumeration of Microorganisms and Detection of Some Pathogens in Commonly Used Spices Sold Openly from Retail Stores in Kars. Gazi University Journal of Science 21 3 79–85.
IEEE İ. Bekı and Z. Ulukanlı, “Enumeration of Microorganisms and Detection of Some Pathogens in Commonly Used Spices Sold Openly from Retail Stores in Kars”, Gazi University Journal of Science, vol. 21, no. 3, pp. 79–85, 2010.
ISNAD Bekı, İbrahim - Ulukanlı, Zeynep. “Enumeration of Microorganisms and Detection of Some Pathogens in Commonly Used Spices Sold Openly from Retail Stores in Kars”. Gazi University Journal of Science 21/3 (March 2010), 79-85.
JAMA Bekı İ, Ulukanlı Z. Enumeration of Microorganisms and Detection of Some Pathogens in Commonly Used Spices Sold Openly from Retail Stores in Kars. Gazi University Journal of Science. 2010;21:79–85.
MLA Bekı, İbrahim and Zeynep Ulukanlı. “Enumeration of Microorganisms and Detection of Some Pathogens in Commonly Used Spices Sold Openly from Retail Stores in Kars”. Gazi University Journal of Science, vol. 21, no. 3, 2010, pp. 79-85.
Vancouver Bekı İ, Ulukanlı Z. Enumeration of Microorganisms and Detection of Some Pathogens in Commonly Used Spices Sold Openly from Retail Stores in Kars. Gazi University Journal of Science. 2010;21(3):79-85.