Characterization of Bacillus spp. isolated from spices collected from Iraqi markets

The aim of this work is to study Bacillus spp. that associated with common spices in order to understand if any harm they can cause to the consumers. A total of 40 spores-formers Bacillus were isolated from different spices samples were characterized by using a Biochemical tests, growth on Chromogenic media and further characterization by PCR technique using Ribosomal 16SrRNA. Results showed variation in biochemical test, as well as the total count was higher with fennel spice 44.6 × 10 5 and lesser count with Shawerma spice 0.21 × 10 5. Seven isolates were identified with 16SrRNA gene-specific PCR. In conclusion it is clear that raw spices may be contaminated with microbial pathogens and spores forming Bacillus.