48 ◾ Fundamental Food Microbiology
fennel seeds, sage, thyme, and turmeric. Typically, the moisture levels for spices range from 8% to
12%. 13 Condiments are spices blended with other components and have a sauce-like consistency
(catsup, mustard). They are used in relatively small amounts for aroma and color.
Some spices, unless given antimicrobial treatments, may contain microorganisms as high
as 10 6–7 /g. The most important are spores of molds, such as Aspergillus, Fusarium, Alternaria,
Penicillium, Rhizopus, Cladosporium, and Trichoderma, and bacterial spores, such as Bacillus, and
Clostridium spp. Also, micrococci, enterococci, yeasts, and several pathogens, such as Salmonella
enterica serovars, Staphylococcus aureus, and Bacillus cereus, have been found. Untreated spices may
have mold counts of 10 4 CFU/g or higher. They can also have mycotoxins. Although used in small
amounts, they can be the source of spoilage and pathogenic microorganisms in food. Some spices,
such as cloves, allspice, and garlic, have antimicrobial properties. 13
Because spices are becoming a major source for pathogens that have contributed to several
outbreaks, various processing treatments are employed to reduce pathogens. Those include ionizing (gamma irradiation) and nonionizing (UV, microwave and infrared radiation) radiation,
and fumigation with ethylene oxide (ETO) gas. 14,15 In addition, the use of heat treatment and
high-pressure CO 2 (supercritical CO 2 ) have been proposed. 15,16 According to the American Spice
Trade Association (ASTA), approximately, 40%–85% of spices are treated with ethylene oxide in
the United States; however, use of ETO is prohibited in Europe and Australia because of a concern about toxicity. ETO-mediated toxicity could be minimized by using appropriate dosage and
exposure time. In addition, efforts are made by the spice growers and processors to minimize the
risk of mold growth and spoilage through the use of Good Agricultural Practices (GAPs), Good
Manufacturing Practices (GMPs), and improvement in the storage environment.
Conclusion
A normal microbial population in a food comes from those that enter from different sources as
well as from growth of the contaminants before a food is examined. It is expected that a food that
is produced under proper sanitary conditions and preserved properly will have a lower microbial
load. Information on normal microbial load helps in determining the microbiological quality of a
food and also in setting up microbiological standards and specifications. Mere microbial presence
does not reduce the quality of food except in the case of some pathogens. It is necessary for microorganisms to grow or multiply in a food to bring definite changes in quality. This is discussed in
Chapter 5.
QUESTIONS
1. List the psychrophilic microorganisms in raw meat. Discuss the significance of psychrophilic and facultative anaerobic microorganisms in raw chilled meats.
2. Discuss the sources of postheat contamination of low-heat-processed meat products by bacteria and their significance on the quality of these products.
3. List and discuss the significance of (a) psychrotrophic bacteria in raw milk, (b) high thermoduric bacteria in raw milk to be used for pasteurized grade A milk, and (c) >10 coliforms/mL
in pasteurized grade A milk.
4. Discuss the significance of Salmonella contamination with emphasis on the presence of
Salmonella Enteriditis in shell eggs.
5. “A large volume of seafoods consumed in the United States and other developed countries
are obtained from countries where the level of sanitation is not very stringent.” Explain how
fennel seeds, sage, thyme, and turmeric. Typically, the moisture levels for spices range from 8% to
12%. 13 Condiments are spices blended with other components and have a sauce-like consistency
(catsup, mustard). They are used in relatively small amounts for aroma and color.
Some spices, unless given antimicrobial treatments, may contain microorganisms as high
as 10 6–7 /g. The most important are spores of molds, such as Aspergillus, Fusarium, Alternaria,
Penicillium, Rhizopus, Cladosporium, and Trichoderma, and bacterial spores, such as Bacillus, and
Clostridium spp. Also, micrococci, enterococci, yeasts, and several pathogens, such as Salmonella
enterica serovars, Staphylococcus aureus, and Bacillus cereus, have been found. Untreated spices may
have mold counts of 10 4 CFU/g or higher. They can also have mycotoxins. Although used in small
amounts, they can be the source of spoilage and pathogenic microorganisms in food. Some spices,
such as cloves, allspice, and garlic, have antimicrobial properties. 13
Because spices are becoming a major source for pathogens that have contributed to several
outbreaks, various processing treatments are employed to reduce pathogens. Those include ionizing (gamma irradiation) and nonionizing (UV, microwave and infrared radiation) radiation,
and fumigation with ethylene oxide (ETO) gas. 14,15 In addition, the use of heat treatment and
high-pressure CO 2 (supercritical CO 2 ) have been proposed. 15,16 According to the American Spice
Trade Association (ASTA), approximately, 40%–85% of spices are treated with ethylene oxide in
the United States; however, use of ETO is prohibited in Europe and Australia because of a concern about toxicity. ETO-mediated toxicity could be minimized by using appropriate dosage and
exposure time. In addition, efforts are made by the spice growers and processors to minimize the
risk of mold growth and spoilage through the use of Good Agricultural Practices (GAPs), Good
Manufacturing Practices (GMPs), and improvement in the storage environment.
Conclusion
A normal microbial population in a food comes from those that enter from different sources as
well as from growth of the contaminants before a food is examined. It is expected that a food that
is produced under proper sanitary conditions and preserved properly will have a lower microbial
load. Information on normal microbial load helps in determining the microbiological quality of a
food and also in setting up microbiological standards and specifications. Mere microbial presence
does not reduce the quality of food except in the case of some pathogens. It is necessary for microorganisms to grow or multiply in a food to bring definite changes in quality. This is discussed in
Chapter 5.
QUESTIONS
1. List the psychrophilic microorganisms in raw meat. Discuss the significance of psychrophilic and facultative anaerobic microorganisms in raw chilled meats.
2. Discuss the sources of postheat contamination of low-heat-processed meat products by bacteria and their significance on the quality of these products.
3. List and discuss the significance of (a) psychrotrophic bacteria in raw milk, (b) high thermoduric bacteria in raw milk to be used for pasteurized grade A milk, and (c) >10 coliforms/mL
in pasteurized grade A milk.
4. Discuss the significance of Salmonella contamination with emphasis on the presence of
Salmonella Enteriditis in shell eggs.
5. “A large volume of seafoods consumed in the United States and other developed countries
are obtained from countries where the level of sanitation is not very stringent.” Explain how