Microbial contamination of spices and herbs: A review

The popularity of highly spiced cuisine and consumer demand for more flavorful foods which are also low in sodium and fat have resulted in a continuing interest in the use of spices and herbs in food products. Although such condiments are generally used for the aesthetic properties they contribute to food products, spices and herbs can often be a major source of microbial contamination. Studies investigating bacterial and/or fungal contamination of spices and herbs are reviewed. The high levels of microbial contamination in spices and herbs reported by many of the studies reviewed suggests a need for better control in all aspects of the production, processing and usage of these products to prevent potential food spoilage and food-borne illnesses due to contaminated spices and herbs.