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  • Title: Microbiological quality of some spices and herbs in retail markets.
    Author: Schwab AH, Harpestad AD, Swartzentruber A, Lanier JM, Wentz BA, Duran AP, Barnard RJ, Read RB.
    Journal: Appl Environ Microbiol; 1982 Sep; 44(3):627-30. PubMed ID: 7138003.
    Abstract:
    The microbiological quality of 10 spices or herbs was determined by a national survey at the retail level. Aerobic plate count values for the 10 products ranged from less than 100 to 3.1 X 10(8) per g; mean values of the individual spices or herbs ranged from 1,400 to 820,000 per g. Coliform counts ranged from less than 3 to 1.1 X 10(6) per g; however, mean values were less than 20 per g for all products. Escherichia coli counts ranged from less than 3 to 2,300 per g. Except for celery seed, which had a mean value of 7 per g, all mean values were less than 3 per g. Yeast and mold counts were made for 5 of the 10 products. Mean values were generally low; the highest mean (290 per g) was obtained for cinnamon.
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