The Indian Journal of Nutrition and Dietetics

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Microbial Load of Common Indian Spices


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1 Department of Microbiology, College of Home Science, Sector-10, Chandigarh, India
     

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Spices are dried plant products, added to food to impart a specific flavour or aroma. They are heavily contaminated by bacteria, but there is present a wide variation in the bacterial count of a spice. The predominant contaminants of spices include Salmonella, Pseudomonas, Serratia, Klebsiell. Aerobacter, Coliforms, Clostridium and Achromobacter.
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Abstract Views: 265

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  • Microbial Load of Common Indian Spices

Abstract Views: 265  |  PDF Views: 1

Authors

M. Kaul
Department of Microbiology, College of Home Science, Sector-10, Chandigarh, India
N. Taneja
Department of Microbiology, College of Home Science, Sector-10, Chandigarh, India

Abstract


Spices are dried plant products, added to food to impart a specific flavour or aroma. They are heavily contaminated by bacteria, but there is present a wide variation in the bacterial count of a spice. The predominant contaminants of spices include Salmonella, Pseudomonas, Serratia, Klebsiell. Aerobacter, Coliforms, Clostridium and Achromobacter.