MICROBIAL-CONTAMINATION OF SPICES AND HERBS - A REVIEW

The popularity of highly spiced cuisine and consumer demand for more f lavorful foods which ave also low in sodium and fat have resulted in a continuing interest in the use of spices and herbs in food products. Although such condiments are generally used for the aesthetic properti es they contribute to food products, spices and herbs can often be a m ajor source of microbial contamination: Studies investigating bacteria l and/or fungal contamination of spices and herbs are reviewed. The hi gh levels of microbial contamination in spices and herbs reported by m any of the studies reviewed suggests a need for better control in all aspects of the production, processing and usage of these products to p revent potential food spoilage and food-borne illnesses due to contami nated spices and herbs.