| Acceptance rate | 46% |
|---|---|
| Time to first decision | 6 months* |
| Time to decision with review | 50 days* |
*Approximate number of days
**The days mentioned above are averages and do not indicate exact durations. The process may vary for each article.
ACTA Pharmaceutica Sciencia
2021 , Vol 59 , Num 2
Assessment of Salmonella spp. and Mold-Yeast Contamination in Packaged and Unpackaged Spices
1 Marmara University Faculty of Health Sciences, Nutrition and Dietetics DepartmentDOI : 10.23893/1307-2080.APS.05912 Viewed : 16541 - Downloaded : 5419 In this study packaged (n=15) and unpackaged (n=15) spices including black pepper, oregano, peppermint, red pepper, cinnamon were collected and analyzed microbiologically. Mold-yeast contents of packaged samples were 1.07×104 cfu/g in red pepper, 1.75×104 cfu/g in black pepper, 7.72×104 cfu/g in peppermint, 8.21×103 cfu/g in cinnamon, 4.37×104 cfu/g in oregano, whereas unpackaged samples were 7.82×103 cfu/g in red pepper, 7.62×103 cfu/g in black pepper, 4.35×104 cfu/g in peppermint, 5.54×103 cfu/g in cinnamon, 4.21×104 cfu/g in oregano. Salmonella spp. was not found in any of the samples. When comparing the mold-yeast content of packaged and unpackaged samples, the difference in the level of contamination between the two groups did not show statistical significance (p>0.01). Mold-yeast results of unpackaged red pepper, black pepper, peppermint, oregano, and packaged peppermint and oregano were above the maximum limits of Turkish Food Codex (TFC). Therefore, controlling mold and yeast content at the selling point is recommended. Keywords : spice, contamination, mold, yeast, Salmonella spp.