Assessing quality of selected retail dried spices sold in Kampala uganda.

Abstract

Spices are widely used in food preparation, but their moisture content and microbial contamination can significantly impact food safety and shelf life. This study assessed the moisture content and microbial quality of selected retail spices (ginger, turmeric, and cinnamon) sold in markets (Kalerwe, Owino, Nakasero, and Kasubi) within Kampala, Uganda. Moisture content (%) varied from 9.2 ± 0.8 (ginger from Nakasero) to 13.6 ± 1.7 (cinnamon from Nakasero). The samples were analyzed for Escherichia coli, total coliforms, Staphylococcus aureus, and yeasts and molds with results expressed as mean ± standard deviation in log CFU/g. The findings indicated varying levels of contamination across markets and spice types. Total coliform counts were highest in turmeric samples from Owino (5.19 ± 1.6 log CFU/g) and Nakasero (5.66 ± 0.7 log CFU/g), suggesting possible post-harvest contamination. Yeasts and molds were prevalent in all spices, with values ranging from 2.94 ± 0.8 to 3.95 ± 0.2 log CFU/g, while Staphylococcus spp. was detected at levels up to 4.9 ± 0.2 log CFU/g in turmeric from Nakasero. These findings highlight the need for improved hygiene practices in spice handling and storage to minimize microbial contamination and enhance consumer safety.