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[Microbiological study of spices. I. Oregano]
J E Fernández1, D D Krivoruchco, O J Mitschele
1Departamento de Tecnología de Alimentos I.N.T.I., Buenos Aires, Argentina.
Abstract:
A total of 150 oregano samples from 6 different trade marks were studied. These samples were obtained at retail shops in Buenos Aires city and they were analyzed in order to determine the presence of the following microorganisms: 1) mesophilic aerobic plate count; 2) molds; 3) coliforms and fecal coliforms; 4) enterococci; 5) aerobes sporeforming: a) mesophilic aerobes; a1) total aerobes; a2) mesophilic anaerobes; b) thermophilic; b1) sulfide spoilage sporeformers; b2) total aerobes; b3) thermo-philic Flat sour; 6) pathogens; 6a) Clostridium perfringens 6b) Bacillus cereus and 6c) Staphylococcus aureus. We can conclude from these results that there is no apparent risk for public health. Nevertheless the microbiologic evaluation of the spices becomes important when they are added to packed foodstuff which has not received a minimum thermic treatment.
Insights
Microbiological analysis of 150 oregano samples found no public health risk. However, microbial evaluation is crucial for spices used in heat-treated packaged foods.
Area of Science:
- Food Microbiology
- Public Health Microbiology
Background:
- Oregano is a widely used culinary spice.
- Microbial contamination of spices can pose a public health risk.
- Assessing spice microbial quality is essential for food safety.
Purpose of the Study:
- To determine the microbiological quality of oregano sold in Buenos Aires.
- To evaluate the presence of specific indicator microorganisms and pathogens in oregano samples.
Main Methods:
- Analysis of 150 oregano samples from 6 brands.
- Enumeration of mesophilic aerobic bacteria, molds, coliforms, enterococci, and sporeforming bacteria (aerobic and anaerobic, mesophilic and thermophilic).
- Detection of specific pathogens: Clostridium perfringens, Bacillus cereus, and Staphylococcus aureus.
Main Results:
- No apparent risk to public health was identified based on the tested microorganisms.
- Microbial load varied across samples and brands.
- Specific pathogen detection results were not detailed but contributed to the overall safety assessment.
Conclusions:
- The microbiological quality of the studied oregano samples suggests no immediate public health concern.
- The importance of microbial evaluation is highlighted for oregano incorporated into minimally processed packaged foods.
- Further research could explore the impact of processing and storage on spice microbial safety.