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ry, which uses spices for canned meat and sausage products. Spices contain microor- ganisms indigenous to the soil and the plants that grow in it that survive drying and heat processes. Spices are also prolic sources of heat resistant spores of bacteria (Krishna-swamy et al., . The source of contamination may be dust, insects, fecal materialsfrom birds and rodents, and possibly the water used in some processes. Also, fungi maygrow in spices before drying or during drying, storing, and shipping (Farkas, . Asurvey of bacteriological contamination of untreated spices demonstrated that black pep- per, turmeric, paprika, allspice, and marjoram are the spices most highly contaminated with bacteria. The aerobic plate count of these spices may sometimes reach level of 8 million per gram (Glas, 1; Soedarman et al., . The use of only 1% of spicecontaining 1 7microorganisms per gram corresponds to an infection of 1bacteria per gram of the composite food products, which can constitute signicant contaminationproblem and contribute to the spoilage of the product (Farkas, . According to deBoer and Janssen ( and Volkova (, Bacillus cereus is frequently present in spices. relatively high incidence of Clostridium perfringens is also found (deBoer and Boot, ; . perfringens was found in 8% of 5 different kinds of spices. Occasionally, Salmonella spp. contamination is observed in spices. This bacterium has been found in samples of pepper, coriander, peppermint, and paprika (Laidley et al., 1; WHO, .Fecal streptococci occur in spice samples, usually in low number (deBoer and Janssen,1; Baxter and Holzapfel, 1; Masson, . Spices play major role in mold con- tamination of meat products. White pepper, black pepper, chili, and coriander seem to be most heavily contaminated with molds (International Commission on MicrobiologicalSpecications for Foods, Spices, . relatively high incidence of toxigenic moldshas been detected in black pepper, ginger, turmeric, celery see