دراسة الجودة الميكروبيولوجية لخليط التوابل المعروف محلياً (بالحرارات) وذلك بمحلات بيع التوابل بمدينة طرابلس

Salah  Omar Abu Khabta; Mohamed Suleiman  Ihtash

doi:10.54172/mjsc.v15i1.894

Authors

Salah Omar Abu Khabta Dept. of Food Technology, Al-Fateh University
Mohamed Suleiman Ihtash Dept. of Food Technology, Al-Fateh University.

DOI:

https://doi.org/10.54172/mjsc.v15i1.894

Abstract

One hundred samples of (Hararat) which formed from (Black pepper, Galanga, Cinnamon, Clove, Nutmeg and Zingier) we bought them from stores in Tripoli city and were evaluated for their microbial content (aerobic total count bacteria, coliform bacteria, thermophilic bacteria, molds and yeasts). In addition, some types of pathogenic bacteria, (Aermonas species, B. cereus, E. coli and Salmonella species) which may create a public health hazard to the consumer. The current study showed that the ready mixed spices (Hararat) which had been bought were highly contaminated with aerobic total count bacteria which reached 4.8 × 10⁷ CFU/g , with a general mean 2.4 × 10⁶ CFU/g. The mean for coliform bacteria was 124.2 MPN/g, for themophilic bacteria the medium was 1.9 × 10⁴ CFU/g and for the mold and yeasts the medium was 1.1 × 10⁴ CFU/g.

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