Microbial profile of common spices and spice blends used in Tamale, Ghana

Noel Bakobie,
Amponsah Samuel Addae,
Abudu Ballu DuwiejuahEmail author,
Samuel Jerry Cobbina and
Solomon Miniyila

International Journal of Food Contamination20174:10

https://doi.org/10.1186/s40550-017-0055-9

Received: 11 January 2017

Accepted: 16 May 2017

Published: 25 May 2017

Abstract

Background

The main purpose of using spice to grill meat is to add aroma, colour, flavour, taste and pungency. However, the purpose is sometime befitted when spice is contaminated with pathogenic bacteria that result in foodborne illnesses and toxicological effect.

Results

The study was necessitated by paucity information on handling practices and microbial load common spices used for grilling meat, Ghana. A total of twenty spice samples were collected from five popular and widely patronised joints in the Tamale in Ghana. Detection and identification of potential pathogens was carried out following standard procedures. E. coli count ranged from 0 to 3.14 log10 cfu/ ml with a mean of 1.17 ± 1.07 log10 cfu/ ml. Contamination level for Salmonella spp ranged between 0 and 0.9 log10cfu/ ml with a mean of 0.38 ± 0.31 log10 cfu/ ml. Coliform bacteria were present in almost all the spices sampled. Faecal coliform and E. coli presence was an indication of contamination by fresh faecal matter. The possible sources of spice contamination include storage equipment, handling, unhygienic surroundings, vehicular transmission, atmospheric particles and air-microbes.

Conclusions

There is a possible risk to public health associated with consumption of spicy meat from the selected joints. There is the need to maintain good sanitary practice and hygienic quality during production stages of spice in order to avoid or reduce prevalence of food borne illnesses in Tamale and Ghana as a whole.