Journal of Food, Agriculture and Environment

Vol 7, Issue 3&4,2009
Online ISSN: 1459-0263
Print ISSN: 1459-0255

The evaluation of microbiological profile of some spices used in Turkish meat industry


Hamparsun Hampikyan 1*, E. Baris Bingol 2, Hilal Colak 2, Ali Aydin 2

Recieved Date: 2009-05-20, Accepted Date: 2009-09-25


Beside meat products, spices are used in preparation of various foods for seasoning, flavouring and imparting aroma in all over the world. Because of the warm and humid climate, poor collection conditions, unpretentious production process and extended drying times, spices are exposed to a wide range of microbial contamination. In addition, spices can be contaminated through dust and waste water in unpackaged spices which are sold in markets and bazaars. Our study is a comprehensive research that aimed to determine the microbiological quality of spices used in meat industry and it was conducted with a large number of samples sold in Istanbul, Turkey. A total of 420 samples of 7 different kinds of spices (black pepper, red pepper, white pepper, cumin, coriander, allspice and ginger) were collected from markets and bazaars. The counts of total mesophilic aerobic bacteria, yeasts, moulds, S. aureusE. coli, sulphite-reducing anaerobic bacteria, B. cereus and the presence of Salmonella spp. were analyzed. The results were evaluated according to Turkish Food Codex. The results of this paper demonstrate that spices may contain pathogenic bacteria which are potential health threat to consumers. Use of sterilised spices in meat industry will be useful to minimise the hygiene and health risks.


Spices, meat products, meat, pathogens, microbiological quality

Journal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 3&4
Category: Food and Health
Pages: 111-115

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :