Análise microbiológica do açafrão-da-terra (Curcuma longa) e do açafrão-da-índia (Curcuma zedoaria)

Abstract

Saffron, Curcuma longa and Curcuma zedoaria, are widely used in cooking due to their smell, flavor and color, in addition to health benefits such as their anti-inflammatory and antioxidant properties due to their active component, Curcumin. The problem arises when these spices have inadequate health and hygiene conditions and may contain microorganisms in high quantities. The research carried out proposes the identification and quantification of microorganisms present in 10 samples of spices, these being five from Curcuma longa and five Curcuma zedoaria, these were provided by the Goiania Agency for Technical Assistance, Rural Extension and Agricultural Research, Goias. The techniques used after -harvesting of spices, when carried out manually, can add to the contamination ratio for the appearance of microorganisms, without excluding pathogenic ones, which cause health risks. The investigation and analysis of these samples is extremely important to ensure that the presence is not above the limit established by legislation. In the microorganism analysis methodology, the Most Probable Number technique was used. The surface plating technique was performed to count aerobic mesophilic bacteria, molds and yeasts. It is concluded that the samples passed the quality parameters for molds and yeasts, but the same cannot be said for bacteria as there is no identification of the species.