Microbiological Profile and Anti-microbial Effects of Cardamom and Ginger

摘要

Samples of cardamom (Elettaria cardamomum) and ginger (Zingiber officinalis) were evaluated to generate data about their microbiological profile and anti-microbial effects. These samples were procured from different regions of retail outlets in Jeddah Province, Saudi Arabia, and were evaluated for their microbiological qualities, i.e. contamination load of total aerobic mesophilic bacteria (TAMB), mesophilic aerobic sporeforming bacteria (MASB), coliform bacteria (CFB), lactic acid bacteria (LAB), food borne bacterial pathogens such as Bacillus cereus, Staphylococcus aureus and Clostridium perfringens. The samples were also evaluated for their anti-microbial activity against Listeria monocytogenes and Escherichia coli 0157: H7 by tube dilution method. All samples of cardamom and ginger were found to have some load of TAMB and MASB in the range of log 3.3 to log 7.3 cfu/g but free from CFB and LAB. Cardamom samples were also contaminated with Bacillus cereus, but free from yeast, mold, Clostridium perfringens and coagulase (+) Staphylococcus. Aqueous extracts of cardamom showed inhibition against Listeria monocytogenes and Escherichia coli 0157:H7 and were less inhibitory in the case of ginger.