Incidence and Levels of Bacillus cereus in Processed Spices

Abstract

Spices purchased by the Army, Navy, Marines, and Air Force were tested for incidence and levels of Bacillus cereus. One hundred and ten processed spices, including bay leaves, red pepper, chili powder, cinnamon, garlic powder, mustard powder, and oregano were tested. Bacillus cereus was found in 53% of the spices and counts ranged from 50 to 8500 per gram. Eighty-nine percent (88/99) of the isolates tested were toxigenic in rabbits, by the vascular permeability assay, and toxigenic B. cereus was found in each kind of spice. These data have significant implications for food safety and sanitation and for fumigation of spices by gas, or irradiation.