伊朗德黑兰零售香料的微生物质量。

Microbiological quality of retail spices in Tehran, Iran.

机构信息

Department of Food Technology, Research National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box, 19395-4741, Tehran, Iran.

出版信息

J Food Prot. 2013 May;76(5):843-8. doi: 10.4315/0362-028X.JFP-12-180.

DOI:10.4315/0362-028X.JFP-12-180

PMID:23643126

Abstract

The microbiological quality of 351 samples of nine types of spices including black pepper, caraway, cinnamon, cow parsnip, curry powder, garlic powder, red pepper, sumac, and turmeric, collected from retail shops in Tehran during 2007, was determined. The numbers of aerobic mesophilic bacteria, Escherichia coli, and molds exceeded Iran's National Standard limits, at 63.2% (>5 × 10(5) CFU/g), 23.4% (>0.3 MPN/g), and 21.9% (>5 × 10(3) CFU/g) of the studied samples, respectively. Coliform contamination was more than 10(3) MPN/g in 24.8% of samples. High contamination of retail spices is considered an indication of environmental or fecal contamination due to unhygienic practices in their production. Use of spices with high microbial content could increase the chance of food spoilage and transmission of foodborne pathogens. Accordingly, application of food safety measurements to reduce microbial counts in spices is strongly recommended.

摘要

2007 年，从德黑兰的零售店采集了包括黑胡椒、葛缕子、肉桂、牛防风草、咖喱粉、大蒜粉、红辣椒、漆树和姜黄在内的 9 种调味品的 351 个样本，检测其微生物质量。研究样本中，需氧嗜温菌、大肠杆菌和霉菌的数量分别有 63.2%（>5×10(5)CFU/g）、23.4%（>0.3MPN/g）和 21.9%（>5×10(3)CFU/g）超过了伊朗国家标准的限制。在 24.8%的样本中，大肠菌群的污染超过了 10(3)MPN/g。零售调味品的高污染被认为是由于其生产过程中不卫生的操作而导致的环境或粪便污染的指示。使用微生物含量高的调味品可能会增加食物变质和食源性病原体传播的机会。因此，强烈建议采取食品安全措施来降低调味品中的微生物数量。