A survey of ethnic foods for microbial quality and aflatoxin content

A range of ethnic foods was examined for their microbiological content in r elation to total viable counts (TVC) of aerobic bacteria, counts of presump tive coliforms, yeast and mould counts; presence of Salmonella spp., Lister ia monocytogenes, Escherichia coli 0157: H7 and Campylobacter spp.; total e numeration of Clostridium perfringens, Staphylococcus aureus and Bacillus s pp.; identification of moulds and the presence of total aflatoxins. Samples , which included cereals, nuts, dried fruits, herbs and spices, were obtain ed from local retail outlets and distributors. It was established that thre e samples of pistachio nuts contained significant levels of aflatoxins. The concentration of total aflatoxins in these three nut samples ranged from 1 5 to 259 mug/kg of sample. Only two other samples contained trace amounts o f aflatoxins, all other samples analysed were found to be free of any detec table level of aflatoxins. TVCs, coliform counts and yeast and mould counts varied widely depending on the matrix tested. Generally, rice, wheat and p eanuts produced low counts whereas other nuts, gram flour and spices produc ed much higher counts. Cl. perfringens, Staph. aureus, and Bacillus spp. we re common in spices, nuts and gram flour, however, Listeria monocytogenes w as only detected in four samples and in no sample could Salmonella spp, E. coli 0157: H7 or Campylobacter spp. be detected.