Different letters as superscript in the same column denote significance (P < 0.05). KAAB1: Kejetia Aboabo sample AB1; KAB1: Kejetia Aboabo sample B1; NPA: Nima Powder sample A; NPB: Nima Powder sample B; NSA: Nima Sliced sample A; NSB: Nima Sliced sample B; NSC: Nima Sliced sample C.
Declarations
Acknowledgments
The authors are very grateful to the management of ISA Lille Catholic University, Food Science Department, Lille, France, and the Ghana Standards Authority for making their laboratory facilities available for this research.
The authors declare no conflicts of interest for the content published in this manuscript.
Ethical approval
Not applicable.
Consent to participate
Not applicable.
Consent to publication
Not applicable.
Availability of data and materials
Datasets are available on request from the corresponding author.
Funding
This project was partly funded by the Ghana Standards Authority, in the form of paid salary while carrying out this research, and the availability of their laboratory for part of the laboratory analyses. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
References
Amoah RE, Wireko-Manu FD, Oduro I, Saalia FK, Ellis WO, Owusu E. Application of spices in foods: consumer preferences, knowledge of health benefits, and quality of dried ginger.Cogent Food Agric. 2022;8:2123766. [DOI]
Tennyson J, Gupta M. Diseases of Ginger. In: Wang H, editor. Ginger Cultivation and Its Antimicrobial and Pharmacological Potentials. London: IntechOpen; 2019. [DOI]
Shahrajabian MH, Sun W, Cheng Q. Clinical aspects and health benefits of ginger (Zingiber officinale) in both traditional Chinese medicine and modern industry.Acta Agric Scand, Sect B. 2019;69:546–56. [DOI]
Amoah RE, Kalakandan S, Wireko-Manu FD, Oduro I, Saalia FK, Owusu E. The effect of vinegar and drying (Solar and Open-Sun) on the microbiological quality of ginger (ZINGIBER OFFICINALE ROSCOE) rhizomes.Food Sci Nutr. 2020;8:6112–9. [DOI] [PubMed] [PMC]
Amponsah IK, Boakye A, Orman E, Armah FA, Borquaye LS, Adjei S, et al. Assessment of some quality parameters and chemometric-assisted FTIR spectral analysis of commercial powdered ginger products on the Ghanaian market.Heliyon. 2022;8:e09150. [DOI] [PubMed] [PMC]
Amoah RE, Kalakandan S, Wireko-Manu FD, Oduro I, Saalia FK, Ellis WO, et al. Effect of Solar Drying and Vinegar Pretreatment on the Antioxidant Properties and Bioactive Compounds of Sliced Ginger.J Food Qual. 2022;2022:3675626. [DOI]
Mao QQ, Xu XY, Cao SY, Gan RY, Corke H, Beta T, et al. Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe).Foods. 2019;8:185. [DOI] [PubMed] [PMC]
Hamulka J, Jeruszka-Bielak M, Górnicka M, Drywień ME, Zielinska-Pukos MA. Dietary Supplements during COVID-19 Outbreak. Results of Google Trends Analysis Supported by PLifeCOVID-19 Online Studies.Nutrients. 2021;13:54. [DOI] [PubMed] [PMC]
Sansaniwal SK, Kumar M. Analysis of ginger drying inside a natural convection indirect solar dryer: An experimental study.J Mech Eng Sci. 2015;9:1671–85. [DOI]
Amoah RE, Wireko-Manu FD, Oduro I, Saalia FK, Ellis WO. Effect of pretreatment on physicochemical, microbiological, and aflatoxin quality of solar sliced dried ginger (Zingiber officinale Roscoe) rhizome.Food Sci Nutr. 2020;8:5934–42. [DOI] [PubMed] [PMC]
Li K, Weidhaas J, Lemonakis L, Khouryieh H, Stone M, Jones L, et al. Microbiological quality and safety of fresh produce in West Virginia and Kentucky farmers’ markets and validation of a post-harvest washing practice with antimicrobials to inactivate Salmonella and Listeria monocytogenes.Food Control. 2017;79:101–8. [DOI]
Ramesh C, Jayagoudar S. Mycoflora of Some Spices from Dharwad, India.Res J Agriculture and Forestry Sci. 2013;1:13–22.
Singh B, Bhadauria S. Prevalence of seed mycoflora from different seed of spices under field and storage conditions of Agra region.Asian J Plant Sci Res. 2011.
Toma FM, Abdulla NQF. Isolation and Identification of Fungi from Spices and Medicinal Plants.Res J Environ Earth Sci. 2013;5:131–8.
Amoah RE, Wireko-Manu FD, Oduro I, Saalia FK, Ellis WO, Dodoo A, et al. Effects of Pretreatment and Drying on the Volatile Compounds of Sliced Solar-Dried Ginger (Zingiber officinale Roscoe) Rhizome.J Food Qual. 2022;2022:1274679. [DOI]
Yeh H, Chuang C, Chen H, Wan C, Chen T, Lin L. Bioactive components analysis of two various gingers (Zingiber officinale Roscoe) and antioxidant effect of ginger extracts.LWT Food Sci Technol. 2014;55:329–34. [DOI]
Yang ZN, Yang W, Peng Q, He Q, Feng Y, Luo S, et al. Volatile phytochemical composition of rhizome of ginger after extraction by headspace solid-phase microextraction, petrol ether extraction and steam distillation extraction.Bangladesh J Pharmacol. 2009;4:136–43. [DOI]
Huang B, Wang G, Chu Z, Qin L. Effect of Oven Drying, Microwave Drying, and Silica Gel Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-SPME-GC-MS.Drying Technol. 2012;30:248–55. [DOI]
ISO 16050:2003 - Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products — High-performance liquid chromatographic method [Internet].ISO; [cited 2025 Nov 27]. Available from: https://www.iso.org/standard/29628.html
ISO 4833-2:2013 - Microbiology of the food chain — Horizontal method for the enumeration of microorganisms. Part 2: Colony count at 30 °C by the surface plating technique [Internet].ISO; [cited 2025 Nov 27]. Available from: https://www.iso.org/standard/59509.html
ISO 21527-2:2008 - Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds. Part 2: Colony count technique in products with water activity less than or equal to 0,95 [Internet].ISO; [cited 2025 Nov 26]. Available from: https://www.iso.org/standard/38276.html
ISO 7251:2005 - Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli — Most probable number technique [Internet].ISO; [cited 2025 Dec 5]. Available from: https://www.iso.org/standard/34568.html
ISO 7932:2004 - Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of presumptive Bacillus cereus — Colony-count technique at 30 degrees C [Internet].ISO; [cited 2025 Dec 5]. Available from: https://www.iso.org/standard/38219.html
Ding SH, An KJ, Zhao CP, Li Y, Guo YH, Wang ZF. Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe).Food Bioprod Process. 2012;90:515–24. [DOI]
ISO 1003:2025 - Spices and condiments — Whole/pieces and ground dried ginger (Zingiber officinale Roscoe) — Specification [Internet].ISO; [cited 2026 Jan 13]. Available from: https://www.iso.org/standard/84723.html
Deshmukh AW, Varma MN, Yoo CK, Wasewar KL. Investigation of Solar Drying of Ginger (Zingiber officinale): Emprical Modelling, Drying Characteristics, and Quality Study.Chin J Eng. 2014;2014:305823. [DOI]
Eze JI, Agbo KE. Comparative studies of sun and solar drying of peeled and unpeeled ginger.Am J Sci Ind Res. 2011;2:136–43. [DOI]
Sagoo SK, Little CL, Greenwood M, Mithani V, Grant KA, McLauchlin J, et al. Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom.Food Microbiol. 2009;26:39–43. [DOI] [PubMed]
Mendi S, Nain C, Imélé H, Ngoko Z, Mbofung CMF. Microflora of fresh ginger rhizomes and ginger powder produced in the North-West Region of Cameroon.J Anim Plant Sci. 2009;4:251–60.
Codex Alimentarius Commission. Code of hygienic practices for spices and dried aromatic plants, CAC/RCP 42–1995. FAO; 2014.
Cufaoglu G, Ayaz ND. Potential risk of Bacillus cereus in spices in Turkey.Food Control. 2022;132:108570. [DOI]
Mathot AG, Postollec F, Leguerinel I. Bacterial spores in spices and dried herbs: The risks for processed food.Compr Rev Food Sci Food Saf. 2021;20:840–62. [DOI] [PubMed]
Jeswal P, Kumar D. Natural occurrence of toxigenic mycoflora and ochratoxin A & aflatoxins in commonly used spices from Bihar state (India).IOSR J Environ Sci Toxicol Food Technol. 2015;9:50–5. [DOI]
Al-Musawi AT, Abu-Almaaly RA, Kareem HS. Fecal Coliform Bacteria in Vegetable Salads Prepared in Baghdad Restaurants.J Pure Appl Microbiol. 2023;17:1214–20. [DOI]
Parveen S, Das S, Begum A, Sultana A, Hoque MM, Ahmad I. Microbiological quality assessment of three selected spices in Bangladesh.Int Food Res J. 2014;21:1327–30.
Ogur S. Microbiological Quality and Safety of Some Dried Spices Obtained from Markets, Spice Shops and Homes.Braz arch biol technol. 2022;65:e22220315. [DOI]
Menon KRK, Zavier TV. Aflatoxin on ginger and ginger products and the effect of heating on their stability.Asian J Food Agro-Ind. 2010;3:562–6.
Mwangi W, Nguta CM, Muriuki BG. Aflatoxin Contamination in Selected Spice Preparations in the Nyahururu Retail Market, Kenya.J Sci Res Rep. 2014;3:917–23. [DOI]
Rajarajan PN, Rajasekaran KM, Asha Devi NK. Aflatoxin Contamination in Agricultural Commodities.Indian J Pharm Biol Res. 2013;1:148–51. [DOI]