RICERCA DI SALMONELLA SPP IN CAMPIONI DI SPEZIE MEDIANTE METODO ISO 6579-1:2017 E VALUTAZIONE DEI PROTOCOLLI DI PREPARAZIONE DEL CAMPIONE SECONDO NORMA ISO 6887- 4:2017

Salmonella outbreaks are increasingly associated with the consumption of contaminated spices. Compounds with anti- microbial effect present in spices can interfere with pathogenic bacteria detection, increasing the risk of false negative results. Salmonella detection was carried out in 46 spice samples: oregano (3), black pepper in granules (9), minced black pepper (7), chilli pepper (7), flaked garlic (9), dry garlic (2), rosemary (2), curry (3), turmeric (1), cinnamon (1), minced cinnamon (2). ISO 6579-1: 2017 method was performed, validating each result by analyzing the sample artificially contaminated with S. Agbeni. In case of inhibitory effect of the matrix, the sample preparation protocols were modified by adding K2SO3 or by increasing the ratio of the initial dilution, according to ISO 6887-4: 2017. One sample of pepper in granules resulted positive for the presence of Salmonella. Oregano, minced cinnamon and garlic showed inhibitory effect on Salmonella multiplication.