Vol. 12, Issue 6 (2023)

Author(s):
Pratheepa Velumani, Mamatha Rani Rangaswamy, Venkatachalapathy Natarajan, Anandakumar Sugumar, Baskaran Nagarethinam and Vidyalakshmi Rajagopal

Abstract:
Around 23 samples of 5 different spices has been collected at different selling points of Thanjavur and were investigated to determine the presence of Salmonella. As per the FSSR, Salmonella should be absent in 25g, out of 23 samples 8 samples were confirmed for Salmonella. Salmonella was detected in 80% of pepper samples, whereas chili samples were found to be negative for Salmonella. Coriander and ginger garlic paste was found Salmonella prevalence of 40% and 25% respectively. In cardamom, Salmonella prevalence of 33% was found. From this surveillance, study spices might be the source of Salmonella contamination in the kitchen. Because of its high resistance to desiccation stress, it can able to persist for a prolonged time in dry products like spices. Maintenance of GMP and pathogen reduction treatments are necessary during growing, harvesting, processing, and storage to reduce contamination.