Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom

S. K. Sagoo; C. L. Little; M. Greenwood; V. Mithani; K. A. Grant; James McLauchlin; E. de Pinna; E. J. Threlfall

doi:10.1016/j.fm.2008.07.005

Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom

S. K. Sagoo, C. L. Little^*, M. Greenwood, V. Mithani, K. A. Grant, James McLauchlin, E. de Pinna, E. J. Threlfall

^*Corresponding author for this work

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Abstract

A study of dried spices and herbs from retail and production premises to determine the microbiological status of such products was undertaken in the UK during 2004. According to EC Recommendation 2004/24/EC and European Spice Association specifications, 96% of 2833 retail samples and 92% of 132 production batches were of satisfactory/acceptable quality. Salmonella spp. were detected in 1.5% and 1.1% of dried spices and herbs sampled at production and retail, respectively. Overall, 3.0% of herbs and spices contained high counts of Bacillus cereus (1%, ≥10⁵ cfu g^-1), Clostridium perfringens (0.4%, ≥10³ cfu g^-1) and/or Escherichia coli (2.1%, ≥10² cfu g^-1). Ninety percent of samples examined were recorded as being 'ready-to-use', 96% of which were of satisfactory/acceptable quality. The potential public health risk of using spices and herbs as an addition to ready-to-eat foods that potentially undergo no further processing is therefore highlighted in this study. Prevention of microbial contamination in dried herbs and spices lies in the application of good hygiene practices during growing, harvesting and processing from farm to fork, and effective decontamination. In addition, the importance of correct food handling practices and usage of herbs and spices by end users cannot be overemphasised. Crown

Original language	English
Pages (from-to)	39-43
Number of pages	5
Journal	Food Microbiology
Volume	26
Issue number	1
DOIs	https://doi.org/10.1016/j.fm.2008.07.005
Publication status	Published - Feb 2009

Keywords

Bacillus cereus
Clostridium perfringens
Food safety
Salmonella
Spices

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.fm.2008.07.005

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title = "Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom",

abstract = "A study of dried spices and herbs from retail and production premises to determine the microbiological status of such products was undertaken in the UK during 2004. According to EC Recommendation 2004/24/EC and European Spice Association specifications, 96% of 2833 retail samples and 92% of 132 production batches were of satisfactory/acceptable quality. Salmonella spp. were detected in 1.5% and 1.1% of dried spices and herbs sampled at production and retail, respectively. Overall, 3.0% of herbs and spices contained high counts of Bacillus cereus (1%, ≥105 cfu g-1), Clostridium perfringens (0.4%, ≥103 cfu g-1) and/or Escherichia coli (2.1%, ≥102 cfu g-1). Ninety percent of samples examined were recorded as being 'ready-to-use', 96% of which were of satisfactory/acceptable quality. The potential public health risk of using spices and herbs as an addition to ready-to-eat foods that potentially undergo no further processing is therefore highlighted in this study. Prevention of microbial contamination in dried herbs and spices lies in the application of good hygiene practices during growing, harvesting and processing from farm to fork, and effective decontamination. In addition, the importance of correct food handling practices and usage of herbs and spices by end users cannot be overemphasised. Crown",

keywords = "Bacillus cereus, Clostridium perfringens, Food safety, Salmonella, Spices",

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AU - Little, C. L.

AU - Greenwood, M.

AU - Mithani, V.

AU - Grant, K. A.

AU - McLauchlin, James

AU - de Pinna, E.

AU - Threlfall, E. J.

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AB - A study of dried spices and herbs from retail and production premises to determine the microbiological status of such products was undertaken in the UK during 2004. According to EC Recommendation 2004/24/EC and European Spice Association specifications, 96% of 2833 retail samples and 92% of 132 production batches were of satisfactory/acceptable quality. Salmonella spp. were detected in 1.5% and 1.1% of dried spices and herbs sampled at production and retail, respectively. Overall, 3.0% of herbs and spices contained high counts of Bacillus cereus (1%, ≥105 cfu g-1), Clostridium perfringens (0.4%, ≥103 cfu g-1) and/or Escherichia coli (2.1%, ≥102 cfu g-1). Ninety percent of samples examined were recorded as being 'ready-to-use', 96% of which were of satisfactory/acceptable quality. The potential public health risk of using spices and herbs as an addition to ready-to-eat foods that potentially undergo no further processing is therefore highlighted in this study. Prevention of microbial contamination in dried herbs and spices lies in the application of good hygiene practices during growing, harvesting and processing from farm to fork, and effective decontamination. In addition, the importance of correct food handling practices and usage of herbs and spices by end users cannot be overemphasised. Crown

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Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom

Abstract

Keywords

UN SDGs

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