Showing papers on "Xylopia aethiopica published in 1986"
TL;DR: Spices obtained from Nigerian markets may provide a potential source of food‐borne illness because of the presence of organisms of public health interest and it is suggested that adequate sanitary measures be taken to ensure a wholesome product.
Abstract: The microbial content of eight types of Nigerian spices belonging to the families of Allium, Annonaceae, Capsicum, Mimosaceae and Piperaceae were studied. The results showed that Xylopia aethiopica, Ocimum basilicum and Ocimum canum were highly contaminated with microorganisms, particularly the Gram‐negative rod‐like bacteria, and with the fungi Aspergillus and Penicillium. The least contaminated spices were Monodora myristica and Piper guinensis. The bioload of the spices ranged from 1.5 × 102 — 9.0 × 107 viable cells per gram. Salmonella sp. and Citrobacter were the most common microorganisms. Bacillus cereus occurred in only about 15% of the samples examined. These data suggest that some of the spices obtained from Nigerian markets may provide a potential source of food‐borne illness because of the presence of organisms of public health interest. It is suggested that adequate sanitary measures be taken to ensure a wholesome product.
3 citations