Microbiological Assessment Of Spices
|
Spices |
Maximum observed microbial count(CFU/g) Control (unirradiated)spices |
Maximum observed microbial count(CFU/g) Irradiated spices |
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| APC | Yeast & mould | Coliform | APC | Yeast & mould | Coliform | |
| Chilli powder | 1.4×108 | 4.0×106 | 5.5×104 | ≠5.8×102 | †3.9×102 | <10 |
| Coriander powder | 7.5×104 | 2.0×103 | 60 | 10 | <10 | <10 |
| Cumin seeds | 3.0×103 | 6.5×102 | 2.1×102 | <10 | <10 | <10 |
| Fennel seeds – | 1.3×105 | 2.5×104 | 1.1×104 | 60 | <10 | <10 |
| Turmeric powder | 1.5×107 | 1.3×106 | 7.0×104 | <10 | <10 | <10 |
| Curry powder | 5.1×107 | 1.5×107 | 4.0×104 | ≠3.7×102 | †1.1×102 | <10 |
| Kaloungee seeds | 9.0×106 | 4.4×104 | 7.0×104 | ≠2.5×103 | †5.0×102 | <10 |
| Nutmeg powder | 6.1×107 | 2.6×105 | 3.7×103 | <10 | <10 | <10 |
| Bishop’s seeds | 7.0×104 | 2.0×103 | 1.4×104 | <10 | <10 | <10 |
| Black pepper powder | 4.1×107 | 2.9×106 | 7.2×104 | <10 | <10 | <10 |
| Mace powder | 2.6×105 | 1.0×106 | 1.6×103 | <10 | <10 | <10 |
| Mustard | 8.8×103 | 3.3×103 | <10 | <10 | <10 | <10 |
| Fenugreek powder | 1.0×104 | 7.8×102 | <10 | <10 | <10 | <10 |
| Clove powder | 1.5×105 | 1.3×104 | <10 | <10 | <10 | <10 |
| Cinnamon | 1.6×104 | 2.0×104 | <10 | <10 | <10 | <10 |
| Asafoetida | 1.0×103 | <10 | <10 | <10 | <10 | <10 |
| Ajwain | 7.0×104 | 2.0×103 | 1.4×104 | <10 | <10 | <10 |
| Dil seeds | 5.4×104 | 1.5×105 | <10 | <10 | <10 | <10 |
| White pepper powder | 3.7×104 | 2.7×104 | 2.4×103 | 10 | †10 | <10 |
| Ginger powder | 1.6×107 | 1.7×105 | 1.0×104 | 45 | 20† | <10 |
| Celery seeds | 4×105 | 5.4×105 | 2.0×104 | 20 | 10† | <10 |