Contrôle de qualité d’hygiène MiCrobiologique des épices utilisées dans la cuisine algérienne (Curcuma, Piment rouge, Poivre noire)

Abstract

A spice is a dried seed, fruit, root, bark, or flower of a plant or herb used in small quantities for flavor, color, or as a preservative. Many of these substances are also used in traditional medicines. Globalization showed us that spices were used form a long time by humanity. However, it may be contaminated by microorganisms as bacteria and fungi. And for that FAO and OMS created the norms for their conservation and their consummation from the consumer who is the human to save their health from bacteria such: E. coli, staphylococcus, salmonella, clostridium, and yeasts with fungus. In this research, we analyzed three spices to see their microbiological hygiene quality. Which is mostly used in the Algerian kitchen which are black pepper, hot red pepper (paprika), and Curcuma. these samples weren't contaminated by bacteria and were in norms of microbiological quality. Spices are knowing by their antiseptically and the antibacterial with antiviral which also plays a role in the inhibition of microorganisms.