Seed spices are mature, dried seeds of plants used primarily for seasoning and flavouring foods. In this investigation, three different sets of four major seed spices samples viz. coriander (Coriandrum sativum), cumin (Cuminum cyminum), fennel (Foeniculum vulgare) and fenugreek (Trigonella foenum-graecum) were collected. These sample sets include first set of sample from the local farm produce, second set of branded sample from market of each seed spices and third set of loose sample for each seed spice which were taken from local market in Ajmer. These seed spices samples were analysed for microbial load and moisture content. Maximum bacterial population (7.82 log cfu /g) was recorded in fennel samples from local market, and minimum (6.12 log cfu/g) was observed with fenugreek seeds from local market. Total mesophilic fungal count was observed to be the maximum in cumin (4.72 log cfu/g) from local market whereas minimum mesophilic fungal count was recorded in fenugreek (3.22 log cfu/g) from local farm at Ajmer, India.
Keywords: Bacterial count, colifroms, fungal count, seed spices, Salmonella.