Abstract: The purpose of this study was to investigate the contamination level of spice used in meat. The norm of sterilization of spices was also set up in this experiment. Black pepper had the highest total plate count rnany of the yeast mold or acid-tolerant bacterial counts or aerobic thermophile counts or coilform counts among all spices’ samples. The logarithmic numbers of total plate count, mold, yeast and acid-tolerant bacteria count and aerobic thermophile count of white pepper was from 1 to 5. The results indicated that the contamination level of spices’ samples depended upon sources and brands. Besides, logarithmic numbers of total plate count, mold yeat or acid-tolerant bacteria counts aerobic thermophile counts and coilform counts of Chinese blended spice powder, licorice powder, garlic powder, red pepper and cinnamon powder were significantly different among meat, plants and food additives suppliers. The spice under radiation (r-ray, 27～30kGy, 40h) and sterilization (121℃, 1.1kg/ cm2, 15min) showed no microbial growth.

Key words: spice, total plate count, aerobic thermophile count, radiation, sterilization