The microbiological quality of 10 spices or herbs was determined by a national survey at the retail level. Aerobic plate count values for the 10 products ranged from less than 100 to 3.1 X 10(8) per g; mean values of the individual spices or herbs ranged from 1,400 to 820,000 per g. Coliform counts ranged from less than 3 to 1.1 X 10(6) per g; however, mean values were less than 20 per g for all products. Escherichia coli counts ranged from less than 3 to 2,300 per g. Except for celery seed, which had a mean value of 7 per g, all mean values were less than 3 per g. Yeast and mold counts were made for 5 of the 10 products. Mean values were generally low; the highest mean (290 per g) was obtained for cinnamon.
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机译：10种香料或草药的微生物质量由零售水平的全国调查确定。这10种产品的好氧板计数值范围从每克小于100到3.1 X 10（8）。每种香料或香草的平均价格范围为每克1400至820,000。大肠菌群的计数范围从每克小于3到1.1 X 10（6）。但是，所有产品的平均值均低于20 / g。大肠杆菌计数范围从每克不到3到2,300。除芹菜种子的平均值为每克7以外，所有平均值均小于3。对10种产品中的5种进行了酵母和霉菌计数。平均值一般较低;肉桂的最高平均值（290 / g）。
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