Abstract
The microbiological quality (microbial load and profile) of 6 Ghanaian food products was determined before and after irradiation (0 kGy, 5 kGy, 7.5 kGy, 10 kGy) using standard microbiological methods. The microbial load was estimated by the total viable count (TVC) and moulds and yeasts count (MYC). The range of TVC and MYC of the un-irradiated products were 103 cfu/g - 106 cfu/g and 0 cfu/g - 106 cfu/g respectively. Un-irradiated Banku Mix Powder, Fermented Maize Powder and Cassava Dough Powder had relatively low microbial load (TVC ? 6.1 × 103 cfu/g; MYC ? 4.9 × 102 cfu/g). Un-irradiated Fermented Maize Dough, Kokonte Powder and Cassava Dough had relatively high TVC of >106 cfu/g. Eleven and 3 microbial isolates were detected in the un-irradiated and irradiated products respectively and the most common were Aspergillus niger and Bacillus spp. Irradiation dose of 10 kGy eliminated all microorganisms from the products. Doses of 5 and 7.5 kGy reduced the microbial loads of the products by approximately 1 to 6 log cycles to meet national and international standards. The use of low dose gamma radiation by the local food industry could improve the hygienic quality, extend shelf-life and enhance the competitiveness of the Ghanaian food products in domestic and export markets.
Highlights
The production of indigenous foods forms a major part of agro-industries that accounts for over 50% of value-added manufacturing, exports and employment in most African countries including Ghana [1]
The microbial load was estimated by the total viable count (TVC) and moulds and yeasts count (MYC)
Six isolates were detected in un-irradiated Banku Mix Powder and 1 each were detected in un-irradiated samples of Cassava Dough and Cassava Dough Powder
Summary
The production of indigenous foods forms a major part of agro-industries that accounts for over 50% of value-added manufacturing, exports and employment in most African countries including Ghana [1]. Fermented maize and cassava products such as maize dough, cassava dough, and kokonte (dried cassava powder) contribute significantly to the food security situation in the country due to their availability, affordability, nutritional quality and inherent preservative properties. These foods are well-preserved through biochemical processes involving alcoholic and acidic fermentations that lower pH and prevent the growth of diseasecausing microorganisms [2,3]. Aflatoxin levels of 0.7 μg·kg–1 to 313 μg·kg–1 of maize dough have been reported [8] These findings have seious health implications since some mycotoxins are carcinogenic, mutagenic and teratogenic [9,10]
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