Spice

spices and herbs → have → coliform counts

“Coliform counts ranged from less than 3 to 1.1 X 10(6) per g; however, mean values were less than 20 per g for all products.”

spices and herbs → have → aerobic plate count values

“Aerobic plate count values for the 10 products ranged from less than 100 to 3.1 X 10(8) per g; mean values of the individual spices or herbs ranged from 1,400 to 820,000 per g.”

spices and herbs → have → Escherichia coli counts

“Escherichia coli counts ranged from less than 3 to 2,300 per g. Except for celery seed, which had a mean value of 7 per g, all mean values were less than 3 per g.”

spices and herbs → have → yeast and mold counts

“Yeast and mold counts were made for 5 of the 10 products. Mean values were generally low; the highest mean (290 per g) was obtained for cinnamon.”

other nuts, gram flour, spices → produced → higher counts of TVCs, coliforms, yeast, and mould

“Generally, rice, wheat and peanuts produced low counts whereas other nuts, gram flour and spices produced much higher counts.”

Salmonella spp. (S. enteritidis PT 11) → present in → spices and spice ingredients

“Salmonella spp. (S. enteritidis PT 11) in one (<1%) sample”

B. cereus → present in → spices and spice ingredients

“Examination of 750 spices and spice ingredients revealed that B. cereus were present in 142 (19%) samples”

high counts of B. cereus and/or other Bacillus spp. → present in → spices and spice ingredients

“Approximately a third (222) of spice and spice ingredients examined contained high counts (>=10(4) cfu g(-1)) of B. cereus and/or other Bacillus spp.”

other Bacillus spp. → present in → spices and spice ingredients

“other Bacillus spp. in 399 (53%) samples”

spices, nuts, gram flour → commonly contained → Cl. perfringens, Staph. aureus, and Bacillus spp.

“Cl. perfringens, Staph. aureus, and Bacillus spp. were common in spices, nuts and gram flour”