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Journal of Food and Nutritional DisordersISSN: 2324-9323

Research Article, J Food Nutr Disor Vol: 2 Issue: 4

Assessment of the Microbiological Quality and Safety of Common Spices and Herbs Sold in Lebanon

Espérance Debs-Louka1*, Joelle El Zouki1 and Fouad Dabboussi2
1Department of Biology, Faculty of Sciences, University of Balamand, Koura, Lebanon
2Faculty of Public Health, Lebanese University, Tripoli, Lebanon
Corresponding author : Espérance Debs-Louka
University of Balamand, Faculty of Sciences, Department of Biology, Koura, Lebanon
Tel: +961-6931952-3839; Fax: +961-6930278
E-mail: [email protected]
Received: April 20, 2013 Accepted: October 07, 2013 Published: October 14, 2013
Citation: Debs-Louka E, El Zouki J, Dabboussi F (2013) Assessment of the Microbiological Quality and Safety of Common Spices and Herbs Sold in Lebanon. J Food Nutr Disor 2:4. doi:10.4172/2324-9323.1000118

Abstract

Assessment of the Microbiological Quality and Safety of Common Spices and Herbs Sold in Lebanon

Spices and herbs are natural products used to add flavor and color to many kinds of foods. Due to their traditional way of production, they could harbor wide range of contaminants, leading to different kinds of foodborne infections and intoxications. In this study, we collected sixty samples of spices and herbs, sold either as loose or packed products, from the Lebanese market. Their microbiological quality was investigated; it revealed high contamination with total mesophilic aerobic bacteria, bacterial spores and Escherichia coli for some samples.

Keywords: Spices; Microbial contamination; Food safety; Boiling; Acidity

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