ArticleFrontiers in microbiology2026
Natural spices used for culinary purposes in Nigeria: vendor practices, bacterial contamination, and antimicrobial susceptibility patterns.
Article in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Distribution of antibiotic resistance genes in rodent droppings in a hospital environment.BMC microbiology · 2026Article
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Authors and funding
13 authors.
Funding
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Abstract
Introduction: The increasing demand for natural spices used for culinary purposes in Nigerian local markets has raised concerns about the potential contamination of these products by harmful microorganisms. This study investigated natural spices used for culinary purposes in Nigeria by assessing vendor practices, bacterial con-tamination, and antimicrobial susceptibility patterns. Methods: A cross-sectional design was employed, with a sample of 267 vendors selected from a population of 800 spice sellers via stratified random sampling. Samples of commonly sold natural spices, including cloves, cinnamon, turmeric, rosemary, basil, and others, were collected for microbiological analysis. Standard microbiological techniques were used to isolate and identify the bacteria present, followed by antimicrobial susceptibility testing via the disc diffusion method. Results: The results revealed that common storage practices include open air (40%) and covered containers (32%). Handling was mostly done with bare hands (45%), and only 15% used gloves. While 60% of vendors practice hygiene, only 15% receive training on spice handling. The quality control was performed primarily through visual inspection (50%). The viable count of 1.2 × 10 Discussion: These findings suggest the presence of potential antimicrobial-resistant bacteria in natural spices, indicating the need for improved hygiene practices among spice vendors.
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