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Microbiological Quality of Spices Marketed in the City of Botucatu, São Paulo, Brazil

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dc.contributor.authorMoreira, P. L. [UNESP]
dc.contributor.authorLourencao, T. B. [UNESP]
dc.contributor.authorPinto, José Paes de Almeida Nogueira [UNESP]
dc.contributor.authorRall, V. L. M. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T13:39:53Z
dc.date.available2014-05-20T13:39:53Z
dc.date.issued2009-02-01
dc.description.abstractThe aim of this work was to assess the microbiological quality of spices sold in Botucatu, São Paulo, Brazil. A total of 233 samples were analyzed for mesophilic bacteria, thermotolerant coliforms, Bacillus cereus, Staphylococcus aureus, and Salmonella. Data showed that 21 and 5.6% of these samples were not in agreement with the standards of Brazilian law, due to an excess of coliforms and to the presence of Salmonella, respectively. Black pepper and cumin exhibited the lowest microbiological quality, whereas bay leaf showed the highest quality. It was concluded that the seasonings possessed poor microbiological quality, and new alternatives should be taken in the primary production in order to improve this quality. Irradiation may also be a tool to assure the safety of these products.en
dc.description.affiliationSão Paulo State Univ, Inst Biosci, Dept Microbiol & Immunol, São Paulo, Brazil
dc.description.affiliationSão Paulo State Univ, Fac Vet Med, São Paulo, Brazil
dc.description.affiliationUnespSão Paulo State Univ, Inst Biosci, Dept Microbiol & Immunol, São Paulo, Brazil
dc.description.affiliationUnespSão Paulo State Univ, Fac Vet Med, São Paulo, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent421-424
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/19350991
dc.identifier.citationJournal of Food Protection. Des Moines: Int Assoc Food Protection, v. 72, n. 2, p. 421-424, 2009.
dc.identifier.issn0362-028X
dc.identifier.lattes9581073011963766
dc.identifier.urihttp://hdl.handle.net/11449/13843
dc.identifier.wosWOS:000263186700027
dc.language.isoeng
dc.publisherInt Assoc Food Protection
dc.relation.ispartofJournal of Food Protection
dc.relation.ispartofjcr1.510
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleMicrobiological Quality of Spices Marketed in the City of Botucatu, São Paulo, Brazilen
dc.typeArtigo
dcterms.rightsHolderInt Assoc Food Protection
dspace.entity.typePublication
unesp.author.lattes9581073011963766
unesp.author.orcid0000-0003-4280-5619[4]
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Medicina Veterinária e Zootecnia, Botucatupt
unesp.departmentHigiene Veterinária e Saúde Pública - FMVZpt

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Botucatu - FMVZ - Faculdade de Medicina Veterinária e Zootecnia