[Microbiological study of spices. I. Oregano].
A total of 150 oregano samples from 6 different trade marks were studied. These samples were obtained at retail shops in Buenos Aires city and they were analyzed in order to determine the presence of the following microorganisms: 1) mesophilic aerobic plate count; 2) molds; 3) coliforms and fecal coliforms; 4) enterococci; 5) aerobes sporeforming: a) mesophilic aerobes; a1) total aerobes; a2) mesophilic anaerobes; b) thermophilic; b1) sulfide spoilage sporeformers; b2) total aerobes; b3) thermo-philic Flat sour; 6) pathogens; 6a) Clostridium perfringens 6b) Bacillus cereus and 6c) Staphylococcus aureus. We can conclude from these results that there is no apparent risk for public health. Nevertheless the microbiologic evaluation of the spices becomes important when they are added to packed foodstuff which has not received a minimum thermic treatment.
D001419:Bacteria / Q000302:isolation & purification; D003212:Condiments / Q000032:analysis*; D005516:Food Microbiology; D005519:Food Preservation; D005658:Fungi / Q000302:isolation & purification; D019684:Magnoliopsida / Q000032:analysis*
Estudio microbiológico de especias. I. Orégano.