Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper

Vol 21, Nov. Suppl. Issue, 2019; Page No.(109-115)

THE MICROBIAL SAFETY PROFILE OF COMMERCIAL BARBECUESPICE BLENDS SOLD IN ALICE, EASTERN CAPE PROVINCE,SOUTH AFRICA

E. B. FAMEWO, G. A. OTUNOLA AND A. J. AFOLAYAN

Abstract

Ten commercial barbecue spice blends purchased from Fruit and Vegetables, Spar and Saverite supermarkets in Alice, South Africa were evaluated for the total aerobic bacterial count, Escherichia coli,Shigella spp., Salmonella spp., Staphylococcus aureus and yeasts/moulds counts using standard micro biological assays. The SJ Braai spice was the most contaminated spice with the total aerobic bacterial count range of30 x 102 -5 x 107 CFU/g which is significantly higher (P < 0.05) when compared to other brands. However,there were no aerobic bacterial contamination in three of the samples, namely. Traditional braai mix, Barbecuespice and P-Barbecue spice at the different dilutions used in this study. The presence of Escherichiacoli, Staphylococcus aureus, Shigella spp. and Salmonella spp. were not detected in all the spice blends. The highest yeasts/moulds count was observed in S-Barbecue spice (4.5 × 102) followed by H-Braai spice seasoning at 3.5 x 102, although all were within the permissible range for spices. These findings indicate good hygienic conditions at all stages in the production/harvesting, processing, handling, packaging and storage of the spices. Therefore, all the investigated brands of barbecue spice blends sold in Alice pose no health risk to consumers as long as they are properly stored.

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