Microbial quality of spices sold in open air markets in Lusaka district.
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Date
2024
Authors
Mutambo, Judith
Journal Title
Journal ISSN
Volume Title
Publisher
The University of Zambia
Abstract
Spices refer to dried parts of plants used in food to enhance flavor, add color and make food more acceptable. As a result spices are widely used in the food industry where they may carry a large number of bacteria and mold that could contaminate the food. The objective of this study was to establish the presence and levels of microbial contamination in spices sold in open air markets in Lusaka District. The spice samples were collected randomly from various markets and subjected to bacterial quantification followed by culture, isolation and identification of bacteria and fungi. Thirty nine (39) different types of spices were identified. Almost all the samples had a total bacteria plate count of colony forming units (cfu/g) above 1 x 105. The total coliform count ranged between 1.0 x 102 and 5.0 x 106 cfu/g while the highest E. coli count was 3x104.cfu/g. For Staphylococcus, the range was between 1.0 x 102 and 1.5 x 106.cfu/g while some spices and spice blends had coliforms without detecting E. coli. The predominant bacteria were Escherichia coli and Staphylococcus species while the molds included Mucor genera and Aspergillus species. Some of the organisms identified like Salmonella, Listeria, Staphylococcus, E. coli, Bacillus, Mucor and Aspergillus are of concern as they may be implicated in life threatening invasive
infections especially in immune compromised individuals. This study determined that spices and spice blends have a high microbial load depicting a
microbiological problem. Under favourable conditions, these microorganisms may become vegetative and multiply to infective and toxic levels thereby resulting in illnesses. It is therefore recommended that regular checks must be conducted for microbiological contaminants through surveillance so that control along the supply chain can be enhanced beginning from the import entry points.
Description
Thesis of Master of Science in One Health Food Safety.