Evaluation of microbiological quality of Saffron samples produced in Khorasan Razavi province of Iran

Background and Aim : Saffron is globally the most expensive spice and exposed to a wide range of environmental microbial contamination. Several microorganism detected in Saffron. The microbial contaminations of saffron originated from the post harvesting to packaging .The goal of this study was conducted to measure the microbial Contamination of saffron samples from the major origin of saffron production in Khorasan Razavi province in Iran.Methods : In this study, the microbiological quality of ۱۶۰ samples of Saffron which had been sent to the microbiology department of the Food and Drug Control Laboratory during the years ۲۰۱۸- ۲۰۲۱, determined according to the standard ISIRI#۵۶۸۹ -۲۰۱۸, “Microbiology of saffron – Specifications and test methods” . Preparation of samples and microbial tests performed based on ISO ۶۸۸۷-۱:۱۹۹۹ (Preparation of test samples, initial suspension, and tenfold dilutions for microbiological examination) on MRD and ISO ۴۸۳۳:۲۰۰۳ (General guidance for the enumeration of microorganisms Colony-count technique at ۳۰°C) on Plate Count agar, and ISO ۲۱۵۲۷-۳: ۲۰۰۸(Yeasts and mold count) on YGC agar and ISO ۷۲۵۱:۲۰۰۵ (General guidance for detection and enumeration of presumptive E. coli) on L.S.Broth & E.C.Broth and TW medium . Results : In summary, only ۱۲ (۷.۵%) of ۱۶۰ samples analyzed were unacceptable according to the ISIRI#۵۶۸۹ specifications for E. coli, , and TAMB (A.P.C) count rate of ۸ (۵%) of ۱۶۰ samples were unacceptable according to the ISIRI#۵۶۸۹ Specifications and lowest contamination rate were observed in respect of molds count with rate of ۳.۱%, ۵ from ۱۶۰ samples , more than ۵۰۰۰cfu/. Eight (۵%) surpassed the ISIRI#۵۶۸۹ limits for TAMB, and Five (۳.۱۲%) other samples surpassed the limit for molds count contamination Conclusion : The results showed that there was the lowest level of contamination and non-compliance in saffron samples to Molds & TAMB (APC) and highest contamination rate to E.coli . Therefore, microbial contamination of saffron should be regarded as a mild health risk. This finding may be due to the unhygienic harvesting and other defects in good hygienic practices during transport and packaging and storage .

کلیدواژه ها:

SAFFERON ، MICROBIOLOGY ، E.COLI ، APC ، mould ، TAMB