Occurrence of Clostridia in Commercially Available Spices, Spice Mixtures and Herbs

Tomohiko FUJISAWA, Katsuhiro AIKAWA, Takanori TAKAHASHI, Kentaro YAMAGUCI, Yaeko KOSUGI, Tsutomu MARUYAMA
2004 Japanese Journal of Food Microbiology  
The occurrence of clostridia was investigated in a total of 100 commercially available samples of spices, spice mixtures and herbs. Clostridia were isolated from 47 (47%) samples , and Clostridium perfringens was detected in 24 (24%) samples. Clostridium botulinum was not found. None of the C. perfringens isolates tested demonstrated the enterotoxin gene. The incidence of detection was higher with the enrichment broth culture detection method using cooked meat medium than with the agar plate
more » ... hod or pouch method. In several cases of two or more samples of the same spice (basil, cardamon, chili powder, coriander, curry powder, garam masala, garlic, nutmeg, oregano, paprika, red pepper, thyme, turmeric and white pepper), detection of clostridia differed by maker. Moreover, in the samples of curry powder, garam masala, paprika, turmeric and white pepper, detection of clostridia was different in those from the same maker.
doi:10.5803/jsfm.21.145 fatcat:teogjngxc5g3fk3jtrd5e56kya