Spices and dried vegetable seasonings are potential sources of bacterial contamination for foods. However, little is known about @entity880 bacteria (LAB) in spices and dried vegetables, even though certain LAB may cause food spoilage. In this study, we enumerated LAB in 104 spices and dried vegetables products aimed for the food manufacturing industry. The products were obtained from a spice wholesaler operating in Finland, and were sampled during a one-year period. We picked isolates (n  =  343) for species identification based on numerical analysis of their ribotyping patterns and comparing them with the corresponding patterns of LAB type strains. We found LAB at levels >2  log  CFU/g in 68 (65%) of the samples, with the highest counts detected from dried onion products and garlic powder with counts ranging from 4.24 to 6.64  log  CFU/g. The LAB identified were predominantly Weissella spp. (61%) and @entity6376 spp. (15%) with Weissella confusa, @entity26043 , Weissella paramesenteroides, @entity6376 and @entity26044 being the species identified. Other species identified belonged to the genera of Enterococcus spp. (8%), @entity14921 spp. (6%) and Lactobacillus spp. (2%). Among the LAB identified, @entity41338 , @entity14921 and W.  confusa have been associated with food spoilage. Our findings suggest that spices and dried vegetables are potential sources of LAB contamination in the food industry.

XXXX bacteria in dried vegetables and spices.

@entity6376 :: ('1254', 'Species') :: ['Pediococcus', 'Pediococcus acidilactici'] @entity26044 :: ('1255', 'Species') :: ['Pediococcus pentosaceus'] @entity26043 :: ('137591', 'Species') :: ['Weissella cibaria'] @entity880 :: ('MESH:D019344', 'Chemical') :: ['lactic acid'] @entity41338 :: ('33964', 'Species') :: ['Leuconostoc citreum'] @entity14921 :: ('1245', 'Species') :: ['Leuconostoc', 'Leuconostoc mesenteroides']
@entity880 :: (MESH:D019344,Chemical) :: ['Lactic acid']
