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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.
Revista Argentina De Microbiologia
|January 1, 1984
Summary
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.