Microbial contamination of spices used in production of meat products

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F15%3A%230001282" target="_blank" >RIV/00027162:_____/15:#0001282 - isvavai.cz</a>

Alternative codes found

RIV/26784246:_____/15:#0001010

Result on the web

<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewFile/440/pdf" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewFile/440/pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/440" target="_blank" >10.5219/440</a>

Result language

angličtina

Original language name

Microbial contamination of spices used in production of meat products

Original language description

There was investigated microbial quality of spices used in production of meat products. B. cereus was present in juniper, mustard, bay leaf, thyme and cardamom (32%), while B. licheniformis was confirmed in 58% of cases (allspice, pepper, ground juniper, badian, bay leaf, paprika, garlic, thyme and cardamom). S. aureus was detected in whole coriander, cinnamon, badian and mustard but only in law number (30, 40, 20 and 10 cfu/g respectively). No strains S. aureus was identified as MRSA. The presence of Salmonella spp. and E. coli was not confirmed. The fungal contamination was found in 14 spices and their count varied from 0 to 1550 cfu/g. There were confirmed the presence of Aspergillus flavus (allspice whole and ground, black pepper whole and ground, whole coriander, ground cumin, ground bay leaf), Aspergillus niger (allspice whole and ground, black pepper ground, ground juniper, cumin ground, bay leaf ground, ground rosemary, ground thyme), Penicillium glaucum (allspice whole and ground, whole juniper, whole cinnamon), Penicillium claviforme (whole black pepper, whole coriander, cardamom ground), Alternaria alternata (cumin ground, rosemary ground, thyme ground), Mucor (whole and ground coriander and thyme) and Phoma (ground cumin). The aflatoxin presence was confirmed in 11 of samples (57.9%) and the value ranged from 0 to 4 ppb (ground allspice, whole and ground pepper, whole juniper, cumin, cinnamon, badian, bay leaf, paprika, rosemary, thyme).

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/QJ1210284" target="_blank" >QJ1210284: Implementation of methods for MRSA detection in meat of food animals and methods for effective measures against their spread in the food chain.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2015

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1337-0960

e-ISSN

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Volume of the periodical

9

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

6

Pages from-to

154-159

UT code for WoS article

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EID of the result in the Scopus database

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