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Applied and Environmental Microbiology
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Research Article

Microbiological quality of some spices and herbs in retail markets.

A H Schwab, A D Harpestad, A Swartzentruber, J M Lanier, B A Wentz, A P Duran, R J Barnard, R B Read Jr
A H Schwab
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A D Harpestad
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A Swartzentruber
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J M Lanier
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B A Wentz
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A P Duran
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R J Barnard
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R B Read Jr
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DOI: 
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ABSTRACT

The microbiological quality of 10 spices or herbs was determined by a national survey at the retail level. Aerobic plate count values for the 10 products ranged from less than 100 to 3.1 X 10(8) per g; mean values of the individual spices or herbs ranged from 1,400 to 820,000 per g. Coliform counts ranged from less than 3 to 1.1 X 10(6) per g; however, mean values were less than 20 per g for all products. Escherichia coli counts ranged from less than 3 to 2,300 per g. Except for celery seed, which had a mean value of 7 per g, all mean values were less than 3 per g. Yeast and mold counts were made for 5 of the 10 products. Mean values were generally low; the highest mean (290 per g) was obtained for cinnamon.

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Microbiological quality of some spices and herbs in retail markets.
A H Schwab, A D Harpestad, A Swartzentruber, J M Lanier, B A Wentz, A P Duran, R J Barnard, R B Read Jr
Applied and Environmental Microbiology Sep 1982, 44 (3) 627-630; DOI:

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Microbiological quality of some spices and herbs in retail markets.
A H Schwab, A D Harpestad, A Swartzentruber, J M Lanier, B A Wentz, A P Duran, R J Barnard, R B Read Jr
Applied and Environmental Microbiology Sep 1982, 44 (3) 627-630; DOI:
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