ON THE MICROBIAL STATUS OF HERBS AND SPIC ES

The microbial status of herbs and spices is determined by the ''natura l'' signature of microorganisms, properties of the plant, factors such as crop, drying, storage, transport, processing and finally by method s of examination. For reasons of quality assurance and consumer protec tion the microbiological status of herbs and spices has to be subject to permanent control. In practice, the DGHM guidelines and levels of w arning have proved themselves worthwhile for a proper assessment. The results of routinely conducted analyses in the years 1990-1993 of 947 herb and spice samples of various submissions (n=14) are presented. Va rious garden spices, including basil, dill, peppermint, chives and lem on balm show comparatively high aerob mesophile microbial counts (up t o 10(7) KBE/g). While the larger part of the samples showed only few s igns of mould, individual samples of sage, thyme and parsley exceed th e published guidelines of 1 x 10(5) KBE/g. In 90% of the samples taken E. coli could not be found qualitatively; they were present in 9%, ye t showing less than 100 KBE/g. Only in 5% of the analyses concerning ' 'coliforms'', which is often called for due to ignorance or by the fir ms own specifications, proves neither meaningful nor up-to-date. Salmo nella were detected in 1% of routine examinations. The kind we are dea ling with are the serotypes Cubana, Uganda and Derby, which are of lit tle epidemiological importance.