Bacterial spores in spices and dried herbs: The risks for processed food

• Published in: Comprehensive reviews in food science and food safety Vol. 20; no. 1; pp. 840 - 862
• Main Authors: Mathot, Anne Gabrielle, Postollec, Florence, Leguerinel, Ivan
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.01.2021
• Subjects: bacillus; Bacteria; clostridium; concentrations; Cooking; Developing countries; Drying; Farms; Food consumption; Food contamination; Food industry; Food processing; Harvesting; herbs; inactivation; LDCs; Microbial contamination; prevalence; spice processing; Spices; Spoilage; spores; prevalence; concentrations; spores; inactivation; clostridium; bacillus; spice processing; spices; herbs
• ISSN: 1541-4337; 1541-4337
• DOI: 10.1111/1541-4337.12690

Production and world consumption of spices are constantly increasing. Although the antimicrobial properties of some spices are well documented, their use in the agri‐food industry is also responsible for microbial contamination and spoilage. Bacterial spores introduced by spices can withstand different preparation processes, particularly thermal treatments, leading to food alterations during storage. This review brings together data from the literature about the prevalence and concentrations of spore‐forming bacteria in all commercially available spices. The sporeformers found in spices belong mainly to the genera Bacillus and Clostridium. Such contaminations are very common and sometimes reach high levels, as in pepper and turmeric. Bacillus licheniformis and Bacillus cereus are the most frequently detected species. Studying the harvesting, processing, and storage procedures for spices provides elements to explain why high prevalence and concentrations are observed. Spices are mostly produced in developing countries on small farms using traditional production methods. Spices become contaminated by bacterial spores in two main ways: by contact with soil during harvesting or drying, as for pepper, or by cross‐contamination during the water‐cooking step, as for turmeric. From these observations, we propose some recommendations. Different methods that can be used to eliminate bacterial spores from spices are presented indicating their efficiency and the limitations of their use.