Journal of Food, Agriculture and Environment

Food borne bacteria isolated from spices and fate of Cronobacter sakazakii ATCC 29544 in black pepper exposed to drying and various temperature conditions

Author(s):

Oluwatosin A. Ijabadeniyi *, Madela Nokwanda

Recieved Date: 2013-05-10, Accepted Date: 2013-10-22

Abstract:

Food-borne disease outbreaks caused by spices have been increased in the recent years although they are rarely reported in developing countries. The purpose of this work therefore, was to show that spices sold in selected retail outlets in Durban, South Africa, may contain unacceptable level of pathogenic microorganisms including C. sakazakii (CS), and C. sakazakii ATCC 29544 may survive during desiccation and at high temperature. Selected spices were purchased from four retail outlets in Durban and examined for the presence of aerobic bacteria (AB), aerobic sporeformers (ASF), anaerobic sporeformers (AnSF), S. aureus and C. sakazakii by using ISO methods. Black pepper was inoculated with 10⁸ cfu/ml of C. sakazakii and subjected to pasteurisation temperature, desiccation temperature and they were later stored in refrigeration and room temperatures for 72 h. The mean values of AB, ASF, AnSF and S. aureus in the sampled spices were 2.98 log cfu/g, 3.05 log cfu/g, 1.82 log cfu/g and 1.67 log cfu/g, respectively; however, analysis of variances showed that S. aureus was significantly low in cinnamon compared to other spices. C. sakazakii was recovered in 50% of the samples tested. The result of the impact of processing temperature on black pepper inoculated with C. sakazakii ATCC 29544 showed that pasteurisation at 72°C for 15 s was unable to eradicate all the pathogens. Desiccation (58°C for 50 min) combined with low temperature storage, however, was able to eliminate the pathogen. The sampled spices constitute a public health risk and C. sakazakii ATCC 29544 was able to survive high temperature such as pasteurisation. Also, spices contaminated with CS may still grow after desiccation if stored at room temperature.

Keywords:

Bacteria, pathogens, C. sakazaki, temperature, desiccation

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 492-495

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