MICROBIAL LOAD AND DIFFERENT ADULTERANTS IN COMMON FOOD SPICES (PACKED AND UNPACKED) SOLD IN RETAIL MARKETS IN CHATTOGRAM CITY, BANGLADESH

Abstract

pices are very common food ingredients that are used for food preparation all over the world. The aim of this study was to detect the microbial contamination and screening the presence of different adulterants in common food spices (packed and unpacked). A total of 120 samples of six types (packed and unpacked) of spices (beef masala, chicken masala, fish curry masala, chilli powder, cumin powder and turmeric powder) from retail shops of Chattogram, Bangladesh was investigated to observe the microbiological quality status. Packed spice samples were contaminated free from pathogenic bacteria (normal range- total coliforms ˂10 CFU/gm and Salmonella was 0 CFU/gm) but a total plate count (1×102 to 1.7×103 CFU/gm (P<0.001)) showed that 66.66% of samples were crossed the normal value of ISO (1×103 CFU/gm). Twenty percent (20%) of packed (0 to 170 CFU/gm (P<0.685)) and 91.66% of un-packed (40 to 230 CFU/gm (P<0.531)) spices were crossed the normal range (100 CFU/gm) of mold. Unpacked spices were significantly contaminated with pathogenic bacteria (380 to 1.6×103 CFU/gm (P>0.239)) and 83.33% of samples have crossed the limit of total bacteria. Thirty-five percent (35%) of unpacked spices were contaminated by Salmonella (P>0.944). The count of Staphylococcus aureus in un-packed spices was zero to 430 CFU (P>0.001) per gram of sample. Both packed and unpacked spices were contaminated with different adulterants. Therefore, we strongly recommended that spice manufacturers (for both packed and unpacked) should improve their monitoring system during spices processing, as well as vendors, should include under restriction by government authority.