Microbiological Characteristics of Some Spices Sold in Tekirda Markets

In this study, some microbiological properties of ground black pepper, red pepper, ground red pepper and powdered cinnamon sold in Tekirdag market were investigated. The samples were supplied in packaged, unpackaged and irradiated and packaged forms. As a result of the analysis the total mesophilic aerobic bacteria counts of red pepper and ground red pepper samples are higher than those of the other spice samples. Total mesophilic aerobic spore-forming bacteria was determined in all irradiated samples. However coliform group bacteria, S. aureus and mold were determined in a few samples, E.coli and yeast were not found in none of them. As reported in previous studies, spore-forming bacteria are more resistant to irradiation than vegetative forms. S. aureus counts were higher than the limitation of spice communique in Turkish Food Codex.