Isolation of Bacterial Pathogens Associated with Commercially Available Spices in Mangaluru City, India

Spices are important sources of natural flavouring, colouring and antimicrobial agents in food medicine. In India, spices widely produced, consumed exported across the world. Like many other agricultural commodities, exposed to a wide range bacterial contamination during their harvesting, processing transportation causing foodborne illnesses. desiccated form offer an environment conducive survival pathogenic bacteria which becomes challenging for spice manufacturers control or mitigate any contamination. The present study aimed at isolation, phenotypic genotypic identification pathogens namely Salmonella spp., Bacillus cereus, Staphylococcus aureus Escherichia coli associated with collected around Mangaluru, Karnataka. Isolation was performed using modified standard FDA BAM methodology. A total 140 samples inclusive pepper, clove, cumin, red chillies, turmeric, coriander, clove fennel whole powdered were screened pathogens. No targeted collected. It can be inferred that good agricultural, manufacturing hygienic practices maintained commercial supply spices. absence could also attributed inherent properties