HYGIENIC-SANITARY QUALITY OF SEASONINGS AND SPICES PRODUCED BY AN INDUSTRY IN SÃO JOSÉ DO RIO PRETO CITY – SP (BRAZIL)

Abstract

Seasonings and spices are important on the microbiological point of view. When in contact with adequate humidity and temperature, they may be attacked by different microorganisms which may deteriorate the food or carry on diseases to the consumer. Microbiological analyses were performed to determinate the number and the main types or groups of microorganisms contained in different seasonings and spices produced by an industry in São José do Rio Preto - São Paulo State Brazil. Analysing the results and comparing the data with the Brazilian Legislation it was found that only 15,4% was according to it and could be used by food processors.