[古巴食用香料的微生物质量]

[Microbiological quality of spices consumed in Cuba].

作者信息

Rodríguez M, Alvarez M, Zayas M

机构信息

Instituto de Investigaciones para la Industria Alimenticia, Ciudad de La Habana, Cuba.

出版信息

Rev Latinoam Microbiol. 1991 Apr-Sep;33(2-3):149-51.

PMID:1670479

Abstract

The microbiological quality of some widely consumed spices in Cuba was evaluated by means of aerobic mesophilic microorganisms count, filamentous fungi, yeasts, coliforms, thermophilic and thermoresistant microorganisms. Salmonella spp was looked for too. Black pepper and cumin resulted the most contaminated spices with values of total count and thermoresistant microorganisms at levels of 10(6) per gram, and coliform values up to 10(5) per gram. Oregano and cinnamon showed satisfactory microbiological quality; the contamination detected in these spices was lower than 10(4) per gram. Salmonella spp and yeasts were not detected.

摘要

通过对需氧嗜温微生物、丝状真菌、酵母菌、大肠菌群、嗜热和耐热微生物进行计数，对古巴一些广泛食用的香料的微生物质量进行了评估。同时也检测了沙门氏菌属。黑胡椒和小茴香被发现是污染最严重的香料，其总菌数和耐热微生物数量达到每克10⁶ ，大肠菌群数量高达每克10⁵ 。牛至和肉桂的微生物质量令人满意；在这些香料中检测到的污染低于每克10⁴ 。未检测到沙门氏菌属和酵母菌。