Effect of pepper and salt blends on microbial quality of quanta: Ethiopian dried red meat

This study was conducted to assess the effect of spice blends varying in salt and pepper concentrations on microbial quality Quanta: Ethiopian dried red meat. The experiment had seven treatments: 25% spices, salt, 50% (T1); 20% 55% (T2); 15% 60% (T3); 10% 65% (T4); 5% 70% (T5); 100% spices (without pepper), a positive control (T6); negative without any added ingredient (T7). Microbiological analyses were performed initially raw sliced meat blends, after application treatments 10 th 20 days drying. High initial loads total bacteria (APC) Enterobacteriaceae (EC) observed samples increased over drying periods (10 days) all treatments. No significant difference (p>0.05) among (T1-T7) for APC EC at given period between periods. Salmonella spp. not detected either 10th 20th However, Escherichia coli six (T1-T6) dry except T7 both suggesting that served as source contamination with E. coli. used combination effective inhibiting growth species samples. Spices well Quanta preparation should be produced handled under hygienic conditions minimize microorganisms they harbor.