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Posouzení vlivu země původu a způsobu zpracování na mikrobiotu vybraného koření
Menoušková, Karolína
The diploma thesis deals with the requirements for the quality of spices. It mainly deals with the microbial contamination of spices, factors of influence and possible means to prevent its contamination. Furthermore, the work deals with the characteristics of spices of the genus Capsicum, its range and possible use. In the practical part of the work, the microbial contamination of spices in peppers and chilli was determined. Individual spice samples differed depending on the country of origin, the method of technological processing, physical treatment and the content of capsaicin. During the microbiological analysis, the total number of microorganisms (CPM), the numbers of coliform bacteria and Escherichia coli, moulds and yeast, or the presence of Clostridum perfringens were monitored. The highest CPM value (4,49 log KTJ·g−1) was detected in the sample of ground chilli from China. A higher number of coliform bacteria and E. coli (2,49 log KTJ·g−1) was observed in the sample of sweet pepper from Spain. A significantly higher number of moulds and yeasts (3,13 log KTJ·g−1) was recorded in the sample of ground goulash pepper from the Czech Republic. In the case of Cl. perfringens, the presence of this bacterium was showed in 3 of 13 pepper and chilli spice samples. During the laboratory experiment, no significant deviations of occurrence of the monitored microorganisms were detected in comparison with the recommended limits or the results of scientific studies. The results show that microbial contamination may be affected by the country of origin, the physical treatment, or the alkaloid content of capsaicin, which evidences an antimicrobial activity. When monitoring the effect of technological processing on the spice microbiota, there was no statistically significant difference between the monitored pepper samples (P < 0,05).
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