Microbiological evaluation of tofu and tempeh during processing and storage.

Abstract

Tofu samples consisting of 'Fresh Tofu', 'Herb Tofu', 'Tofu Paste', 'Fried Tofu', 'Tofu Burger', 'Smoked Tofu' and different types of herbs used for making 'Herb Tofu' were analysed for their microbiological load. Tempeh samples consisted of cook water, inoculated beans and fresh tempeh. 'Fresh Tofu' and 'Herb Tofu' had high bacterial counts (> or = 10(5) cfu/g). 'Tofu Burger' and 'Smoked Tofu' had counts around 10(4) cfu/g. 'Tofu Paste' and 'Fried Tofu' had low counts (< 10(2) cfu/g). Cutting board, knife and frequent hand contact with product were the major sources of contamination for tofu. Herbs used for making 'Herb Tofu' were highly contaminated (> 10(5) cfu/g). Cook water and cooked beans for tempeh production had lower counts (< or = 10(4) cfu/g). Initial count of fresh tempeh was high (about 10(8) cfu/g). Most products had counts of > 10(6) cfu/g after 7 days of cold storage. The microbiological quality of the product may improve if producers avoid unnecessary contamination during processing.