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Assessment of Different Storage Materials on the Bacteria Contamination of Stored Spices

AGGREY H, CHUKU E C, NWAUZOMA A B and NMOM F W

Abstract

Study on the assessment of different storage materials on the bacteria contamination of some stored spices sold in Port Harcourt was carried out in the Department of Plant Science and Biotechnology, Rivers State University. Ten spices (cardamon, pimento seed, poppy seed, black seed, rosemary, mustard, flax seed, white pepper, anise and mixed spice) were obtained from different markets and used for the assessment. A total of 60 treatments were established based on the interaction of the spices, nature of the spice (powdered and whole) and storage materials (bottle, plastic and ziplock). All established treatments were replicated three times and monitored for 6 months. Bacteria assessment was done using the cultural laboratory technique for the selected spices. Microbial isolation and enumeration before storage showed three bacterial organisms (Bacillus sp, Staphylococcus sp and Pseudomonas sp) to be associated with the spices at 0.2 x 105 – 1.5 x 105cfu/g. Bacteria evaluation revealed whole spices and bottle packaging to retain lowest bacteria load within the six months of storage. Bacteria quality of the ten assessed spices varied but their whole forms and bottle packaging supported better shelf life for the six months of storage.

Keywords

Storagecontaminationbacteria

References

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