Microbiological Quality of Saffron from the Main Producer Countries

A microbiological study of saffron spice was undertaken in the context of a European research project (Methodologies for Implementing International Standards for Saffron Purity and Quality, the acronym for which is SAFFIC), analyzing 79 samples obtained from the main producer countries, namely Greece, Iran, Italy, Morocco, and Spain. Current microbiological quality criteria are the same as for other spices, but saffron is added in minute quantities during the cooking process, so the health risk associated with microbial contamination might be lower. We did not detect Salmonellaeither by culture or by PCR methods in any sample, and Escherichia coliwas only found in five samples. Enterobacteriaceaewere frequently found (70.9% of the samples), but most of them belonged to species of probable environmental origin. Aerobic sporulated bacteria were also common, but only three samples contained Bacillus cereusat low levels (<200 CFU g−1). Clostridium perfringenscounts were also very low, with only one sample reaching >100 CFU g−1, an acceptable value. Overall, microbial contamination in saffron was markedly lower than it was in other spices.