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Hindi Research Article, J Food Nutr Disor Vol: 2 Issue: 4
Assessment of the Microbiological Quality and Safety of Common Spices and Herbs Sold in Lebanon
| Espérance Debs-Louka1*, Joelle El Zouki1 and Fouad Dabboussi2 |
| 1Department of Biology, Faculty of Sciences, University of Balamand, Koura, Lebanon |
| 2Faculty of Public Health, Lebanese University, Tripoli, Lebanon |
| Corresponding author : Espérance Debs-Louka University of Balamand, Faculty of Sciences, Department of Biology, Koura, Lebanon Tel: +961-6931952-3839; Fax: +961-6930278 E-mail: esperance.debs@balamand.edu.lb |
| Received: April 20, 2013 Accepted: October 07, 2013 Published: October 14, 2013 |
| Citation: Debs-Louka E, El Zouki J, Dabboussi F (2013) Assessment of the Microbiological Quality and Safety of Common Spices and Herbs Sold in Lebanon. J Food Nutr Disor 2:4. doi:10.4172/2324-9323.1000118 |
Abstract
Assessment of the Microbiological Quality and Safety of Common Spices and Herbs Sold in Lebanon
Spices and herbs are natural products used to add flavor and color to many kinds of foods. Due to their traditional way of production, they could harbor wide range of contaminants, leading to different kinds of foodborne infections and intoxications. In this study, we collected sixty samples of spices and herbs, sold either as loose or packed products, from the Lebanese market. Their microbiological quality was investigated; it revealed high contamination with total mesophilic aerobic bacteria, bacterial spores and Escherichia coli for some samples.
