Abstract
<jats:p>Optimal storage conditions are crucial for preserving samples for microbiological analysis. This study aimed to determine the effect of storage temperature on the evolution of the bacterial flora of local spice samples. A panel of local spice samples were collected from two Dakar markets, transported at 4-8°C, and placed in sterile bags. They were stored at 4°C, -20°C, or -80°C for varying periods (from just after receipt to 3 months). Plate Count Agar (PCA) was used to measure aerobic mesophilic flora (FMAT). A panel of 140 samples was evaluated under the above temperature/storage time conditions. FMAT did not change between T0 and 4h later. However, there was a drop of over 400,000 CFU/g after 1 week of storage at +4°C, -20°C, and -80°C. After 2 weeks, 1 month, and 3 months of storage, the flora continued to decline, dropping from over 500,000 CFU/g to 256 CFU/g at 4°C, 228 CFU/g at -20°C and 444 CFU/g at -80°C, respectively. These results show that temperature and storage time influence the evolution of local spices FMAT. It is therefore essential that microbiological analyses be carried out within 4 hours of sampling to obtain the best results.</jats:p>