title: Microbiological quality of saffron from the main producer countries.
abstract: A microbiological study of saffron spice was undertaken in the context of a European research project (Methodologies for Implementing International Standards for Saffron Purity and Quality, the acronym for which is SAFFIC), analyzing 79 samples obtained from the main producer countries, namely Greece, Iran, Italy, Morocco, and Spain. Current microbiological quality criteria are the same as for other spices, but saffron is added in minute quantities during the cooking process, so the health risk associated with microbial contamination might be lower. We did not detect Salmonella either by culture or by PCR methods in any sample, and Escherichia coli was only found in five samples. Enterobacteriaceae were frequently found (70.9% of the samples), but most of them belonged to species of probable environmental origin. Aerobic sporulated bacteria were also common, but only three samples contained Bacillus cereus at low levels (<200 CFU g(-1)). Clostridium perfringens counts were also very low, with only one sample reaching >100 CFU g(-1), an acceptable value. Overall, microbial contamination in saffron was markedly lower than it was in other spices.
authors.affiliation: Planta Piloto de Química Fina, Universidad de Alcalá, Madrid, Spain.
authors.forename: Inmaculada
authors.initials: I
authors.lastname: Cosano
authors.forename: Concepción
authors.initials: C
authors.lastname: Pintado
authors.forename: Olga
authors.initials: O
authors.lastname: Acevedo
authors.forename: José Luis
authors.initials: JL
authors.lastname: Novella
authors.forename: Gonzalo Luis
authors.initials: GL
authors.lastname: Alonso
authors.forename: Manuel
authors.initials: M
authors.lastname: Carmona
authors.forename: Carmen
authors.initials: C
authors.lastname: de la Rosa
authors.forename: Rafael
authors.initials: R
authors.lastname: Rotger
mesh_terms: D003016:Clostridium perfringens / Q000302:isolation & purification; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D027622:Crocus / Q000382:microbiology*; D004755:Enterobacteriaceae / Q000302:isolation & purification; D004926:Escherichia coli / Q000302:isolation & purification; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D006801:Humans; D011786:Quality Control; D012475:Salmonella / Q000302:isolation & purification