Research Article
Investigation of Virulence and Antibiotic-Resistance of Bacillus cereus Isolated from Various Spices
Table 2
Presence of B. cereus in spice samples (n = 200).
| | Sample type (no) | No. of positive samples (%) | Min log10 CFU/g ± SDa | Max log10 CFU/g ± SDa |
| | Sumac (n = 25) | 4 (16%) | 2.14 ± 0.1 | 3.7 ± 0.1 | | Curry powder (n = 25) | 14 (56%) | 2.18 ± 0.12 | 3.88 ± 0.05 | | Cumin (n = 25) | 6 (24%) | 3.15 ± 0.05 | 4.38 ± 0.15 | | Turmeric (n = 25) | 16 (64%) | 2.16 ± 0.16 | 3.52 ± 0.11 | | Cinnamon (n = 25) | 12 (48%) | 1.2 ± 0.14 | 3.71 ± 0.05 | | White pepper (n = 25) | 6 (24%) | 1.42 ± 0.07 | 4.21 ± 0.16 | | Chilli (n = 25) | 8 (32%) | 1.7 ± 0.17 | 3.54 ± 0.09 | | Black pepper (n = 25) | 18 (72%) | 1.1 ± 0.15 | 3.8 ± 0.08 | | Total (n = 200) | 84/200 (42%) |
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SDa e standard deviations.
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