الفهرس 
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Abstract
This study was conducted on some dried spices and herbs sold in Alexandria markets, chemical and microbiological analysis conducted at the High Institute of Public Health (HIPH) laboratories.
The aim of this cross sectional study was to assessment the chemical composition and microbiological analysis for some dried herbs and spices sold in Alexandria markets.
A total number of 117 samples were collected from 5 supermarkets and five from small shops, six different kinds of the most used spices and herbs in Alexandria governorate were chosen. They are distributed as follows, three spices: black pepper powder, red pepper powder and cumin powder and three herbs: coriander rose Mari and thyme.In the Alexandria market, spices and herbs are either sold as loose products not processed (group 1) where the number of samples for each spice and herb were (8), or packed in sealed plastic packs or in small glass flasks (group 2) where the number of samples were (13) for three types of spices, coriander and rosemary were (11) and the number of thyme samples were (8). The loose products may be found openly presented and sold in a souk: an open-air market place, or openly presented and sold in a mall: an indoor marketplace. As for the packed ones, factories performing this packaging are either following ISO standardization for their processing/conditioning, or not following any regulation since packs show no informative labeling.Every group comes from a different source. We consider that these two groups are “models” representing, to a large extent, the four common sources from which consumers buy their spices and herbs.
All samples were subjected to the following procedure
- Measurement of moisture content.
- Measurement of water activity.
- Measurement ofash content.
- The preparation and culture onto total plate count agar.
- The preparation and culture onto violet red bile agar.
- The preparation and culture onto Dg18 agar.
- The preparation and culture onto T.B.X medium.
- The preparation and culture onto MYP agar.
- The preparation and culture onto TSC agar.
- Enumeration of spore forming bacteria whether mesophilic or thermophilic.
The results of this study can be summarized as follows:
The results of water activity for all selected samples almost were blew 0.60 except 5 samples. This water activities, would not allow proliferation of either organism while the spice is dry, although spores will survive in the dry product. After addition of the spice to food there is the potential for outgrowth of the spores to vegetative cells and growth to pathogenic levels, particularly if the spice is added to food which is not further processed. But the low water activity would not affect spores of B.cereus and C.perfringens. After addition to food there is the potential for growth to pathogenic levels, albeit some hours of temperature abuse are necessary in order for growth to pathogenic levels.
The results of moisture analysis for selected samples indicate that the moisture content in packed or unpacked black pepper, cumin, coriander, unpacked capsicum and unpacked rosemary were accepted (in limits according to Egyptian standards). 4.27% (5/117) from all selected samples were unaccepted where the moisture contents were higher than accepted limits according to Egyptian standards.
from total selected samples the total ash content of 85.4 % (100/117) were accepted and 14.52% (17/117) had total ash content higher than accepted limits. The total ash content in packed or unpacked cumin, thyme and unpacked rosemary were accepted by 100% (48/48) (in limits according to Egyptian standards).
from total selected samples the acid insoluble content of 47.84 % (56/117) were accepted and 52.13% (61/117) had acid insoluble ash content higher than accepted limits according to the Egyptian standards. We recorded two samples had deviation in ash content one was black pepper and this may be to that sample had a lot of salts where the total ash content was 37.50% and acid insoluble ash was 0.9%, and the other sample was thyme where it had total ash 20.03% and acid insoluble ash 9.79% and this may be to the presence of sands and impurities which indicate high level of adulteration.
The total plate count for selected samples were accepted by 17.94% (21/117) and 82.05% (96/117) were unaccepted, the total bacterial count in coriander whether packed or unpacked, unpacked capsicum and unpacked thyme were totally unaccepted.
Yeast and molds count for selected samples were accepted by 13.67% (16/117) and 86.32% (101/117) were unaccepted, yeast and mold count in coriander whether packed or unpacked, unpacked capsicum, unpacked rosemary and unpacked thyme were totally unaccepted.
Coliforms count for selected samples were accepted by 31.62% (37/117) and 68.37% (80/117) were unaccepted, coliforms count in unpacked coriander, capsicum and thyme were totally unaccepted. And only packed thyme samples were totally accepted.
E.coli counts for selected samples were accepted by 89.74% (105/117) and 10.25% (12/117) were unaccepted, E.coli counts not detected in black pepper, rosemary whether packed or unpacked, packed cumin, coriander and thyme.
Bacillus cereus count for selected samples were accepted by 26.49% (31/117) and 73.5% (86/117) were unaccepted, Bacillus cereus found in all unpacked capsicum, black pepper, coriander, and thyme samples.
Clostridium perfingens count for selected samples were accepted by 5.98% (7/117) and 94.01% (110/117) were unaccepted, Clostridium perfingens found in total samples (black pepper, cumin, coriander and thyme) whether packed or unpacked and unpacked capsicum samples.
Mesophilic spores in unpacked samples were found in 97.9% (47/48) of total samples, thermophilic spores were found in 95.83%(46/48) of total samples where thermophilic spores not detected in unpacked rosemary.Mesophilic spores in packed samples were found in 94.20% (65/69) of total samples and ranging from 102 cfu/g to 103 cfu/g, thermophilic spores were found in 62.31%(43/69) of total samples .
In analyzed samples considerable variations were observed in the microbial counts, even between samples of the same kind. This probably due to the production and cultivation conditions that are not the same.
People have the right to consume safe and suitable food. Plate count of aerobic mesophiles in spices and herbs is regarded as an indicator of general hygiene and quality parameter. As shown in this study, a part of the studied spices and herbs harboured high loads of total aerobic bacterial count. This reflects that they have been exposed to poor handling, inappropriate storage or a general lack of hygiene from cultivation to distribution. This situation is the result of absence of regulations and guidelines for food control and handlings, as well as absence of regular sampling schedules from the concerned authorities. To achieve this end, close control becomes an urgent need to ensure that the food offered to the consumer is wholesome and healthy.
According to the results of this study it is recommended that:
Spices and herbs should not be grown or harvested where the presence of potentially harmful substances would lead to an unacceptable level of such substances in the final product.
The storage of this spices and herbs should be followed Good Warehouse Practices system.
Spices may be irradiated, heated, ethyl alcohol or ozone treated to reduce microbial contamination, but care should be taken when using these techniques that the organoleptic qualities of the product are not reduced. where there has been no decontamination treatment of the spice, temperature control of the cooked food (i.e. rapid cooling, adequate heating and re-heating) remains the most effective means of reducing these risks.
All producers for this spices and herbs should be followed the regulation standards and should be applied Hazard and Critical Control Points and Good Manufacturing Practices systems during the manufacturing process.
All cockers and ladies should be aware about this problem and they use this spices and herbs only during cocking and do not use it directly without heating, using packed spices and herbs better than unpacked.