Microbiological Quality of Spices Marketed in the City of Botucatu, São Paulo, Brazil

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T13:39:53Z
dc.date.accessioned2022-10-05T13:56:09Z
dc.date.available2014-05-20T13:39:53Z
dc.date.available2022-10-05T13:56:09Z
dc.date.created2014-05-20T13:39:53Z
dc.date.issued2009-02-01
dc.identifierJournal of Food Protection. Des Moines: Int Assoc Food Protection, v. 72, n. 2, p. 421-424, 2009.
dc.identifier0362-028X
dc.identifierhttp://hdl.handle.net/11449/13843
dc.identifierWOS:000263186700027
dc.identifier9581073011963766
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3889283
dc.description.abstractThe aim of this work was to assess the microbiological quality of spices sold in Botucatu, São Paulo, Brazil. A total of 233 samples were analyzed for mesophilic bacteria, thermotolerant coliforms, Bacillus cereus, Staphylococcus aureus, and Salmonella. Data showed that 21 and 5.6% of these samples were not in agreement with the standards of Brazilian law, due to an excess of coliforms and to the presence of Salmonella, respectively. Black pepper and cumin exhibited the lowest microbiological quality, whereas bay leaf showed the highest quality. It was concluded that the seasonings possessed poor microbiological quality, and new alternatives should be taken in the primary production in order to improve this quality. Irradiation may also be a tool to assure the safety of these products.
dc.languageeng
dc.publisherInt Assoc Food Protection
dc.relationJournal of Food Protection
dc.relation1.510
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.titleMicrobiological Quality of Spices Marketed in the City of Botucatu, São Paulo, Brazil
dc.typeArtigo


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