Spices are used all over the world for culinary purpose. Pakistanis have strong preference for them. Warm and humid condition is favorable for their growth. For this reason spices are easily contaminated by pathogenic microorganisms. Experimentations were designed to screen anaerobic bacterial presence, and to subsequently study the antibiotic sensitivity and thermo-tolerance potentials of isolated bacteria. A total of 120 spices samples were collected from fifteen different local retail markets of Karachi city. Out of which, 87.5% of the samples were found contaminated with the obligate anaerobic spore formers Clostridial spp. Results indicated that the highest load 22 (18%) of anaerobic bacterial strains were found in unpackaged black pepper powder. Metronidazole was found as the most effective antibiotic as it effectively killed all the anaerobic spp. Out of 145 bacterial isolates subjected to high temperature (90°C) for 0-60 mins, 49% (66) isolates were found to be resistant. 93% (125 out of 145) bacterial isolates withstood high temperature after 10 minutes exposure thus determining their survivability. To sum up, this study revealed the presence of temperature and antibiotic resistant bacteria in common spices, which poses a great health risk to the consumers.
| Published in | International Journal of Food Science and Biotechnology (Volume 7, Issue 4) |
| DOI | 10.11648/j.ijfsb.20220704.12 |
| Page(s) | 94-99 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2022. Published by Science Publishing Group |
Spices, Anaerobes, Clostridial spp, Temperature Tolerance, Foodborne Illnesses
| [1] | Parveen, S., Das, S., Begum, A., Sultana, N., Hoque, M. M. and Ahmad, I. 2014. Microbiological quality assessment of three selected spices in Bangladesh. International Food Research Journal 21: 1327-1330. |
| [2] | Takeda, J., Silva, S. D., Muthuraman, P., Rahman, S. M., and Lotje, K. 2008. Spices in Sri Lanka, India and Bangladesh with Special Reference to the Usages and Consumptions. Bulletin of Faculty of Agriculture, Saga University. 93: 1-25. |
| [3] | Aguileraa, M. O., Stagnittab, P. V., Micalizzi, B., and Guzmán, A. M. S. 2005. Prevalence and characterization of Clostridium perfringens from spices in Argentina. Anaerobe 11: 327-334. |
| [4] | Beki, I., and Ulukanli, Z. 2008 Enumeration of microorganisms and detection of some pathogens in commonly used spices sold openly from retail stores in Kars. G. U Journal of Science 21: 79-85. |
| [5] | Erdem, A. K., Aydoğdu, E. Ö. A., Gürün, S. 2013. Bacteriological analysis of the red pepper spices marketed as packaged and unpackaged in Istanbul. IUFS Journal of Biology 72: 23-30. |
| [6] | Sagoo, S. K., Little, C. L., Greenwood, M., Mithani, V., Grant, K. A,, McLauchlin, J., Pinna, E. and Threlfall, E. J. 2009. Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom. Food Microbiology 26: 39–43. |
| [7] | Ahene, R. E., Odamtten, G. T., and Owusu, E. 2011. Fungal and bacterial contaminants of six spices and spice products in Ghana. African Journal of Environmental Science and Technology 5: 633-640. |
| [8] | Banerjee, M., Sarkar, P. K. 2003 Microbiological quality of some retail spices in India. Food Research International 36: 469–474. |
| [9] | Pascual, A. M., del, R., Microbiologı´a Alimentaria, [Food Microbiology: Analytical methodology for food and bevrages] 1ra. ed. Madrid: Dı´asde Santos, S. A.; 1992. |
| [10] | Freire F. das C. O. and Offord L. 2002. Bacterial and Yeast count in Brazilian Commodities and Spices. Brazilian Journal of Microbiology 33: 145-148. |
| [11] | Manninen, M. and Sjöberg, A. M., 1991. Evaluation of a microbiological method for detection of irradiation of spices. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 192: 226-229. |
| [12] | Writanen G., Sjoberg A. M., Boisen F. and Alanko A. 1993 Microbiological screening method For indication of irradiation of spices and herbs: A BCR collaborative study. Journal of AOAC International 76: 674-681. |
| [13] | Aksu H., Bostan K. and Ergün O. 2000. Presence of Bacillus cereus in packaged some spices and herbs sold in Istanbul. Pakistan Journal of Biological Sciences 3: 710-712. |
| [14] | Cadlish A. A. G., Pearson S. M., Aidoo K. E., Smith J. E., Kelly B. and Irvine H. 2001 A survey of ethnic foods for microbial quality and aflatoxin content. Food Additives and Contaminants 18: 129-136. |
| [15] | Kim D., Song H., Yook H., Ryu Y. and Byun M. 2004 Isolation of enteric pathogens in the fermentation process of Kimchi (Korean fermented vegetables) and its radicidation by gamma irradiation. Food Control 15: 441–445. |
| [16] | Elmali M. and Yaman H. 2005 Microbiological quality of raw meat balls: produced and sold in the eastern of Turkey. Pakistan Journal of Nutrition 4: 197-201. |
| [17] | Garcia S., Iracheta F., Galvan F. and Heredia N. 2001 Microbiological quality of retail herbs and spices from Mexican markets. Journal of Food Protection, 64: 99-103. |
| [18] | Bauer, A. W., Kirby, W. M. M., Sherris, J. C. and Turck, M. 1966 Antibiotic susceptibility testing by standard single disc method. American Journal of Clinical Pathology 45: 493–496. |
| [19] | Bajpai, V. K., Rahman, A. and Kang, S. C. 2008. Chemical composition and inhibitory parameters of essential oil and extracts of Nandina domestica thumb to control foodborne pathogenic and spoilage bacteria. International Journal of Food Microbiology 125: 117-122. |
| [20] | Brandi, G., Amagliani, G., Schiavano, G. F., De Santi, M. and Sisti, M. 2006. Activity of Brassica oleracea leaf juice on food borne pathogenic bacteria. Journal of Food Protection 69: 2274-2279. |
| [21] | Burt, S. 2004. Essential oils: Their antibacterial properties and potential applications in foods – A review. International Journal of Food Microbiology 94: 223-253. |
| [22] | Burt, S., Der Zee, R. V., Koets, A. P., De Graaff, A. M., Van Knapen, F., Gaastra, W. 2007. Carvacrol induces heat shock protein 60 and inhibits synthesis of flagellin in Escherichia coli O157: H7. Applied and Environmental Microbiology. 73: 4484-4490. |
| [23] | Chen, N., Chang, C. C., Wang, C. Y., Shyu, Y. T. and Chang, T. L. 2008. Antioxidant and antimicrobial activity of Zingiberaceae plants in Taiwan. Plant Foods for Human Nutrition 63: 15-20. |
| [24] | Fisher, K. and Phillips, C. 2006. The effect of lemon, orange and bergamont essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli O157: H7, Listeria monocytogens, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. Journal of Applied Microbiology. 101: 1232-1240. |
| [25] | Goni, P., Lopez, P., Sanchez, C., Gomez-Lus, R., Becerril, R. and Nerin, C. 2009. Antimicrobial activity in the vapor phase of a combination of cinnamon and clove essential oils. Food Chemistry 116: 982-989. |
| [26] | Gutierrez, J., Barry-Ryan, C. and Bourke, P. 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology 124: 91-97. |
| [27] | Jayaprakasha, G. K., Negi, P. S., Jena, B. S. and Jagan Mohan Rao, L. 2007. Antioxidant and anti-mutagenic activities of cinnomomum zeylanicum fruit extracts. Journal of Food Composition and Analysis 20: 330-336. |
| [28] | Know, H. A., Kwon, Y. J., Kwon, D. Y. and Lee, J. H. 2008. Evaluation of antimicrobial effects of a combination of Coptidis rhizome, Mume frutus, and Schizandrae fructus against Salmonella. International Journal of Food Microbiology 127: 180-183. |
| [29] | Lanciotti, R., Gianotti, A., Patrignani, F., Belletti, N., Guerzoni, M. E. and Gardin, F. 2004. Use of natural aroma compounds to improve shelf life and safety of minimally processed fruits. Trends of Food Science and Technology 15: 201-208. |
| [30] | Tsigarida, E., Skandamis, P. and Nychas, G. J. 2000. Behavior of Listeria monocytogens and autochthonous flora on meat stored under aerobic, vacuum and modified atomosphere packaging conditions with or without the prescence of oregano essential oil at 5 degree C. Journal of Applied Microbiology 89: 901-909. |
| [31] | Lee, Chi-An, "Distribution of Enterotoxigenic Clostridium perfringens Spores in U.S. Retail Spices" (2016). Masters Thesis. 427. https://scholarworks.umass.edu/masters_theses_2/427 |
| [32] | Bakobie, N., Addee, A. S., Duwiejuah, A. B., Cobbina, S. J. and Miniyla, S. 2017 Microbial profile of common spices and spice blends used in Tamale, Ghana. International Journal of Food Contaminsation 4:10. |
| [33] | Lins, P. 2018 Production of Clostridium perfringens spores and their recovery from artificially spiked spices and herbs. Journal of Food Safety e12453. |
| [34] | Goonetilleke, A. and Harris, J. B. 2004. Clostridial Neurotoxins. Journal of Neurology Neurosurgery Psychiatry. 75: 35-39. |
| [35] | Setlow, P. 2007. I will survive: DNA protection in bacterial spores. Trends in Microbiology 15: 172-180. |
| [36] | Smedley, J. G., Fisher, D. J., Sayeed, S., Chakrabarti, G. and McClane, B. A. 2004. The enteric toxins of Clostridium perfringens. Reviews in Physiology, Biochemistry and Pharmacology. 152: 183-204. |
| [37] | Internet: ISO (International Standards for Organization). 1995. Spices and condiments – Botanical nomenclature. ISO 676. |
APA Style
Aneela Taj, Muhammad Owais Quadri, Yasmeen, Najeeb Ullah, Saifullah Khan. (2022). Prevalence of Thermo-Tolerant Anaerobic Bacteria in Unpackaged Spices: A Bacteriological Assessment. International Journal of Food Science and Biotechnology, 7(4), 94-99. https://doi.org/10.11648/j.ijfsb.20220704.12
ACS Style
Aneela Taj; Muhammad Owais Quadri; Yasmeen; Najeeb Ullah; Saifullah Khan. Prevalence of Thermo-Tolerant Anaerobic Bacteria in Unpackaged Spices: A Bacteriological Assessment. Int. J. Food Sci. Biotechnol. 2022, 7(4), 94-99. doi: 10.11648/j.ijfsb.20220704.12
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ijfsb.20220704.12,
author = {Aneela Taj and Muhammad Owais Quadri and Yasmeen and Najeeb Ullah and Saifullah Khan},
title = {Prevalence of Thermo-Tolerant Anaerobic Bacteria in Unpackaged Spices: A Bacteriological Assessment},
journal = {International Journal of Food Science and Biotechnology},
volume = {7},
number = {4},
pages = {94-99},
doi = {10.11648/j.ijfsb.20220704.12},
url = {https://doi.org/10.11648/j.ijfsb.20220704.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220704.12},
abstract = {Spices are used all over the world for culinary purpose. Pakistanis have strong preference for them. Warm and humid condition is favorable for their growth. For this reason spices are easily contaminated by pathogenic microorganisms. Experimentations were designed to screen anaerobic bacterial presence, and to subsequently study the antibiotic sensitivity and thermo-tolerance potentials of isolated bacteria. A total of 120 spices samples were collected from fifteen different local retail markets of Karachi city. Out of which, 87.5% of the samples were found contaminated with the obligate anaerobic spore formers Clostridial spp. Results indicated that the highest load 22 (18%) of anaerobic bacterial strains were found in unpackaged black pepper powder. Metronidazole was found as the most effective antibiotic as it effectively killed all the anaerobic spp. Out of 145 bacterial isolates subjected to high temperature (90°C) for 0-60 mins, 49% (66) isolates were found to be resistant. 93% (125 out of 145) bacterial isolates withstood high temperature after 10 minutes exposure thus determining their survivability. To sum up, this study revealed the presence of temperature and antibiotic resistant bacteria in common spices, which poses a great health risk to the consumers.},
year = {2022}
}
TY - JOUR T1 - Prevalence of Thermo-Tolerant Anaerobic Bacteria in Unpackaged Spices: A Bacteriological Assessment AU - Aneela Taj AU - Muhammad Owais Quadri AU - Yasmeen AU - Najeeb Ullah AU - Saifullah Khan Y1 - 2022/12/29 PY - 2022 N1 - https://doi.org/10.11648/j.ijfsb.20220704.12 DO - 10.11648/j.ijfsb.20220704.12 T2 - International Journal of Food Science and Biotechnology JF - International Journal of Food Science and Biotechnology JO - International Journal of Food Science and Biotechnology SP - 94 EP - 99 PB - Science Publishing Group SN - 2578-9643 UR - https://doi.org/10.11648/j.ijfsb.20220704.12 AB - Spices are used all over the world for culinary purpose. Pakistanis have strong preference for them. Warm and humid condition is favorable for their growth. For this reason spices are easily contaminated by pathogenic microorganisms. Experimentations were designed to screen anaerobic bacterial presence, and to subsequently study the antibiotic sensitivity and thermo-tolerance potentials of isolated bacteria. A total of 120 spices samples were collected from fifteen different local retail markets of Karachi city. Out of which, 87.5% of the samples were found contaminated with the obligate anaerobic spore formers Clostridial spp. Results indicated that the highest load 22 (18%) of anaerobic bacterial strains were found in unpackaged black pepper powder. Metronidazole was found as the most effective antibiotic as it effectively killed all the anaerobic spp. Out of 145 bacterial isolates subjected to high temperature (90°C) for 0-60 mins, 49% (66) isolates were found to be resistant. 93% (125 out of 145) bacterial isolates withstood high temperature after 10 minutes exposure thus determining their survivability. To sum up, this study revealed the presence of temperature and antibiotic resistant bacteria in common spices, which poses a great health risk to the consumers. VL - 7 IS - 4 ER -
Information
Email: