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Bacterial Communities in Spices from Open-Air Markets: A Metagenomic Study
Jim Crocker
27th June, 2024
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Image Source: Natural Science News, 2024
Key Findings
- Researchers from Université Cheikh Anta DIOP studied the bacterial diversity in spices sold in Saint-Louis, Senegal
- The study found high bacterial diversity in spices, with Escherichia coli and Salmonella enterica being the predominant species
- The presence of pathogenic bacteria in spices like Curcuma highlights potential health risks, especially for immunocompromised individuals
References
Main Study
1) A metagenomic assessment of bacterial community in spices sold open-air markets in Saint-Louis, Senegal.
Published 26th June, 2024
https://doi.org/10.1038/s41598-024-65756-0
Related Studies
2) Interaction between Gut Microbiota and Curcumin: A New Key of Understanding for the Health Effects of Curcumin.
3) Curcumin: New Insights into an Ancient Ingredient against Cancer.
4) Ethnobotany, Phytochemistry and Traditional Uses of Curcuma spp. and Pharmacological Profile of Two Important Species (C. longa and C. zedoaria): A Review.