Analysis of spore-forming bacterial contaminants in herbs and spices and evaluation of their heat resistance

The antimicrobial activities of certain spices and herbs are well-documented. Herbs often exposed to bacterial contamination, spore-forming bacteria in particular. spores introduced during the production process result a contamination that causes food alteration storage. aim this study was isolate from commercially available herbs, such as ginger, cinnamon, black pepper, curcumin, saffron, clove. API 50 CHB/E medium used identify different genera isolated samples. We found these belonged genus Bacillus, Bacillus cereus, which subtilis, curcumin pepper. third species Brevibacillus, Brevibacillus laterosporus, ginger. D-values (decimal reduction) each bacterium were determined at 80, 85, 90, 95, 100 °C. Z-value for bacterium. whole-cell protein profiles identified by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Since can occur their harvest, exsiccation, or through cross-contamination packaging, we propose methods spore elimination.