Total Mold Count Research Articles

STORAGE QUALITY OF LONGKONG (LANSIUM DOMESTICUM CORR.) FRUIT AS AFFECTED BY OZONATED WATER AND SODIUM HYPOCHLORITE PRETREATMENT

The effects of the ozonated water and sodium hypochlorite pretreatment on quality changes of individual longkong (Lansium domesticum Corr.) fruits stored at 15±1°C were investigated. The fruits were soaked at 1.0 ppm ozonated water for 15 and 20 min; 100 and 200 ppm sodium hypochlorite solution for 5 min and untreated for the control. After drying under cold air, six fruits were placed in a 135A—187A—36 mm polypropylene tray with a water absorbent sheet underneath and a sachet of ethylene absorber (3 g/sachet) each. Each treatment were wrapped with polyvinyl chloride film which are tightly sealed with an adhesive tape, and stored at 15±1°C. No visible symptom of fruit spoilage was observed during the first 12 days of storage in all treatments. However, all treatments significantly reduced microbial populations by analyses of the total viable, yeast and mold counts on both longkong pericarp and pulp before and after 12 days storage. At 14 days of storage, the observed L* and b* values of fruit pericarp color did not differ statistically within treatment, but the fruit spoilage was significantly lower in 100 ppm sodium hypochlorite solution pretreatment compared to the other treatments. Total soluble solids and titratable acidity gradually decreased with storage regardless of treatment. Sodium hypochlorite slightly reduced microbial population.

Microbiological Status of Poultry Carcasses from Retailed Outlets in Alexandria Province

A total of 100 random samples of chicken carcasses including; 25 of frozen chicken carcasses, 25 of chilled chicken carcasses and 50 of freshly slaughtered chicken carcasses were collected from different private poultry shops, supermarkets and retailing shops in Alexandria Province during the period extended from May to December 2013. Samples were subjected to microbiological evaluation via making of Aerobic Plate Count (APC), Total Enterobacteriaceae Count (TEC), Total Coliforms Count (TCC), Total Staphylococcus aureus count and Total Mould and Yeast Count. In addition, isolation and identification of E. coli was attempted. It was found that APC ranged from 7.1×102 to 2.3×105, with a mean value 3.4×104±5.4×103 cfug in frozen chicken carcasses, while in chilled chicken carcasses, APC ranged from 3×104 to 3.5×109, with a mean value 3.5×108±8.2×107 cfug and in freshly slaughtered chicken carcasses APC ranged from 5×106 to 3×109, with a mean value 4×108±9×107 cfug. Concerning TEC, it was found that TEC in the frozen examined samples ranged from 1×10 to 9.5×103 with a mean value of 2.2×10±9.4×102 cfug, while in chilled chicken carcasses ranged from 1×104 to 3.5×108 with a mean value of 7.5×106±3.9×107 cfug and in freshly slaughtered chicken carcasses ranged from 1×105 to 8.5×108 with a mean value of 8.5×106±8.9×107 cfug. Also, it was recorded that TCC in frozen chicken carcasses ranged from 0.4×10 to 2.3×10 with a mean value 1.4×10±2.9×10, while in chilled chicken carcasses TCC ranged from 0.4×10 to 4.6×102 with a mean value 1.4×10±9.4×10, and in freshly slaughtered chicken carcasses TCC ranged from 0.4×10 to 6.2×103 with a mean value 3.7×10±3.2×102. Furthermore, E. coli could be isolated from frozen, chilled and fresh chicken carcasses samples with an incidence of 72%, 76% and 80%, respectively and serological identification revealed the presence of O26:K60 (B6), O86:K61 (B7), O119:K69 (B19), O126:K71 (B16) and O124:K72 (B17) serotypes. In addition, total Staphylococcus aureus count was done and it ranged in frozen chicken carcasses from 1×10 to 9.5×103 with a mean value 1.3×103±2.52×102, in chilled chicken carcasses ranged from 1.8×102 to 1.1×106 with a mean value 1.9×105±3.3×104, and in freshly slaughtered chicken carcasses ranged from 2×103 to 3.5×107 with a mean value 2.5×105±4.2×104. Finally, it was found that total mould and yeast count in frozen chicken carcasses ranged from 1×10 to 9.1×103 with a mean value 3×102±1.2×10, in chilled chicken carcasses ranged from 1×10 to 1.3×104 with a mean value 8.6×103±2.6×102 and in freshly slaughtered chicken carcasses ranged from 2.3×102 to 4×105 with a mean value 3×104±3.1×103. From the obtained results, it was concluded that poultry carcasses possessed significant number of bacteria with significant risk of carcasses spoilage and public health hazards.

Microbial Profile of Fresh Beef Meat

This study aimed to determinae the counts and incidences of some more indicator microorganisms and isolation of pathogenic ones. Also, total mesophilic bacterial counts, total psychrophilic bacterial counts, total enterobactereacae count, total coliforms count, total mould and yeast count as well as identification of some isolated mould. The samples used in this work have been obtained from the side surface of 100 random samples (50 samples from forequarter and from hindquarter) of beef meat that were collected from different abattoirs and butchers 's shops at Al-Boheira Province. The weight of each samples was about 100 gm This study concluded that, the beef carcasses is undergo contamination with different microorganisms that includes aerobic bacteria, Psychrotrophic bacteria, coliform bacteria and mould and yeast that constituted a great hazards to human, the main source of contamination of beef carcasses with these bacteria and fungi is fecal matter during slaughtering and evisceration and application of good sanitary measures during slaughtering and evisceration with frequent investigation and examination microbial agents on beef carcasses.

Effects of Storage Type and Inclusion of Sodium Propionate on Microbial Profile of Feed Ingredients Commonly Used in Pig Diets

An experiment was conducted to investigate the effects of storage type and inclusion of antifungal agent (sodium propionate) on microbial profile of feed ingredients commonly used in pig diets. Total of six feed ingredients (corn, wheat, soybean meal (SBM), corn DDGS, fish meal and poultry by-products) were stored in granary or feed bin with or without antifungal agent (0.30% sodium propionate) for 8 weeks period and microbial profile were investigated at the beginning of the experiment (week 0) and at 2, 4, 6 and 8 weeks of storage. At the beginning of the experiment, microbial profile of all feed ingredients were not different (p>0.05) among ingredients stored in granary or feed bin with or without sodium propionate. Irrespective of storage type and addition of sodium propionate, salmonella was not detected in any of all feed ingredient during 8 weeks of storage period. Inclusion of sodium propionate reduced (p 0.05) on populations of staphylococci, clostridia, coliforms, total bacterial count, yeast and mold counts during any storage period. The results obtained in the present study indicated that microbial profile of feed ingredients was not affected by storage type (granary vs. feed bin), but the inclusion of sodium propionate improved the microbial profile of all feed ingredients commonly used in pig diets.

An overview of quality status of selected commercial brands of juices and jams based on public perception and laboratory analysis

The study was done to evaluate the quality status of selected commercial brands of juices and jams based on laboratory analysis and public perception. The entire research work was carried out in two phases to evaluate the quality of juices and jams, available in local market. In phase I, a comprehensive baseline survey was done to know the public perception and this revealed that, according to the notion of most respondents, commercial juice and jam products available in market were adulterated by harmful food colors, low grade fruits and harmful preservatives and these were harmful for health. Besides, some outcome from this survey, such as, avoiding low quality products and adopting BSTI standard, enforcing law and imposing punishment and social motivation of food consumers to prevent adulteration. In phase II, chemical analysis and sensory evaluation of selected samples were done. The collected samples were four different brands of mango juices, two different brands of mango jam, two different brands of pineapple jam and apple jam from one brand. Different parameters of collected samples like moisture content, ash content, total soluble solid content, pH, acidity as citric acid, total plate count, yeast and mold count, preservative (Sulphur dioxide and Sodium benzoate) content and heavy metal (As, Pb, Cu, Zn and Sn) content were analyzed. Heavy metal content in every sample was below the detection level. Microbial load was in safe level according to gulf standard. However, preservative content in few samples was quite higher than acceptable limit. Other parameters of collected samples were in acceptable limits. Sensory evaluation showed that all commercial jam and juice samples were more or less equally acceptable and all products obtained satisfactory total score from sensory evaluation. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21410 J. Bangladesh Agril. Univ. 12(1): 183-188, June 2014

Development and evaluation of quality characteristics of egg balls

Purpose – The present study was aimed to enhance the nutritional quality of veg bottle gourd balls by incorporating boiled mashed egg replacing bottle guard in the formulation of batter. Design/methodology/approach – Three different levels, viz. 50, 60 and 70 per cent of boiled mashed whole egg were taken to optimize the level of egg in veg balls by replacing the bottle gourd. The developed products were evaluated for physico-chemical, proximate analysis and sensory evaluation on Day 0, 3, 6 and 9 of storage, whereas microbiological studies of the product were conducted on Day 1, 4, 7 and 10. Findings – The pH, cooking yield and weight gain were non significantly higher in egg-incorporated balls as compared to control. Similar trends were observed for mean Thio Barbituric Acid (TBA) and free fatty acid (FFA) values, however, the estimated values remained within the acceptable limit throughout the storage period. Mean protein and fat content were significantly (p < 0.05) higher and the moisture content was significantly lower (p < 0.05) in egg-incorporated balls. There was no significant difference for mean Total Plate Count, Yeast and mould count and Psychrophillic count between the treatments and control during storage except at later stage on Day 7 and 10. The mean sensory scores were found to be the highest for egg balls, with 60 per cent boiled mashed whole egg for all sensory attributes and the flavor was very much liked by the sensory panelists. Research limitations/implications – The trials can be further carried out for some color and properties, with the addition of various antioxidants and antimicrobial agents. Originality/value – Veg bottle gourd balls are a very much relished delicacy of Indian culinary practices. The incorporation of egg not only enhanced the nutritional properties, also improved the flavor and consumer acceptance. It can be a very good alternative to cope up with malnutrition and hunger.

Quality Evaluation of Coffee-like Beverage from Baobab (<em>Adansonia diditata</em>) Seed

Coffee, one of the most consumed beverages in the world is slightly acidic (pH 5.0-5.1) and contains caffeine which has stimulating effect on human and also found to have negative effect on the brain, kidney, cardiovascular and respiratory systems hence the need to produce coffee-like beverages without such negative effects on the body. Baobab (Adansonia digitata) seed was cleaned and roasted at different temperatures (100°C, 120°C and 150°C) for 30 min, was milled and sieved. A group of three of the sieved samples was blended with spices (cloves and ginger) at 0.5% conc. and oven dried at 30°C for 30 min while the other group of three was without spice. Sensory evaluation and microbiological analysis were carried out on these six samples. Results revealed that the group roasted at 150°C for 30 min with spices was the most generally accepted sample for baobab seed coffee-like beverage and the total mould and bacterial count decreased as roasting temperature increased. Proximate, caffeine, mineral, vitamin and anti-nutrient content determination were carried out on the most preferred sample with fresh baobab seed flour serving as control. Results revealed that roasting at 150°C for 30 min significantly (p≤0.05) increased the protein, carbohydrate, ash, crude fiber, calcium, magnesium, phosphorus and potassium content but significantly (p≤0.05) decreased the moisture, fat, energy, caffeine, iron, oxalate, phytate, tannin and saponin content of the sample. The vitamin content of the fresh baobab seed flour and roasted sample at 150°C for 30 min with spices were significantly (p≥0.05) not different.

Correlation of Mold Counts by Environmental Air Sampling in the Community with Patient Positivity in the Hospital

During September and October 2012, there was an increased number of positive Aspergillus cultures identified in our institution. After an extensive review, no obvious sources were found in the hospital. Review of daily total mold counts from the local health department (LHD) website indicated a similar monthly pattern, which was investigated further.

Storage Time: Influence of Nano-ZnO and Soft-Sterilization on Biophysical and Quality Attributes of Canned Cowpea (Vigna unguiculata, TN 5-78)

<p>Cowpea seeds can be cooked in the dried form, sprouted, or ground into flour. This study is to investigate effect of soft-sterilization and nano-ZnO treatment on canned cowpea (TN 5-78) biophysical and quality attributes during 10 months of storage. Cowpea was blanched, ultrasonicated with nano-ZnO solution 0.025% (w/v) added prior to canning at 110 ºC for 15 min and analyzed every 2 months up to 10 month at ambient storage. Total mold and yeast count were below the limits of detection for nano-ZnO treated samples and control over the storage period though, some colonies of mesophilic bacteria were observed in the untreated samples at the 8th and 10th month of storage. There are significant differences (P < 0.05) between the treated samples and untreated one at the 10th month of storage for the pea’s firmness. No significant differences was noticed between the samples from the initial analysis to the end of storage time for the leached solids percentage (P < 0.05). Moreover, slight change in protein content and pH values were also found. The overall acceptability score of nano-ZnO treated samples remained in a good range up to 10<sup>th</sup> month of storage whereas, untreated samples was under acceptation level. Therefore, ZnO nanoparticules combined with heat can be a possible alternative approach to can foods that the quality attributes are altered by conventional thermal sterilization.</p><!--[endif] -->

Exposures to molds in school classrooms of children with asthma

Students spend a large portion of their day in classrooms which may be a source of mold exposure. We examined the diversity and concentrations of molds in inner-city schools and described differences between classrooms within the same school. Classroom airborne mold spores, collected over a 2day period, were measured twice during the school year by direct microscopy. There were 180 classroom air samples collected from 12 schools. Mold was present in 100% of classrooms. Classrooms within the same school had differing mold levels and mold diversity scores. The total mold per classroom was 176.6±4.2 spores/m3 (geometric mean±standard deviation) and ranged from 11.2 to 16,288.5 spores/m3. Mold diversity scores for classroom samples ranged from 1 to 19 (7.7±3.5). The classroom accounted for the majority of variance (62%) in the total mold count, and for the majority of variance (56%) in the mold diversity score versus the school. The species with the highest concentrations and found most commonly included Cladosporium (29.3±4.2 spores/m3), Penicillium/Aspergillus (15.0±5.4 spores/m3), smut spores (12.6±4.0 spores/m3), and basidiospores (6.6±7.1 spores/m3). Our study found that the school is a source of mold exposure, but particularly the classroom microenvironment varies in quantity of spores and species among classrooms within the same school. We also verified that visible mold may be a predictor for higher mold spore counts. Further studies are needed to determine the clinical significance of mold exposure relative to asthma morbidity in sensitized and non-sensitized asthmatic children.

Assessment of exposure of broiler chicken in Brazil to mycotoxins through naturally contaminated feed

The objective of the present study was to assess the degree of exposure of broiler chicken to mycotoxins through naturally contaminated feed and the hygienic quality of feeds. For this purpose the total fungal count and occurrence of fumonisins and aflatoxins were evaluated in four feed types intended for broilers (n = 158), collected from a poultry breeding farm in northern Parana State, Brazil. In most feed samples (94 % pre-starter, 91 % starter, 99 % grower and 97 % finisher feeds) the total mould and yeast counts were below 1.0 × 104 CFU/g, the maximum limit established to assure a good hygienic quality of the product. Fumonisins were detected in 94.9 % feed samples at mean levels ranging from 0.52 mg/kg (finisher) to 0.68 mg/kg (pre-starter and grower), while aflatoxins were detected in 72.1 % feed samples at mean levels ranging from 0.0022 mg/kg (pre-starter) to 0.0064 mg/kg (grower). The maximum estimated daily intake of fumonisin B1 for broilers (0.057 mg/kg body weight/day) was below the Lowest Observed Adverse Effect Level (2 mg/kg bw/day). Concerning aflatoxins, most of the positive samples (97 %) showed aflatoxin levels below the maximum limit allowed by the European Commission 0.02 mg aflatoxin B1/kg. Nevertheless, a rigorous monitoring program of the feed producing chain is essential in order to minimize human health hazards. To our knowledge, this is the first report on the degree of exposure of broilers to mycotoxins through naturally contaminated feed in Brazil.

Exposure of laying hens to mycotoxins through naturally contaminated feed

The objective of the present study was to assess the degree of exposure of laying hens to mycotoxins through naturally contaminated feed and the hygienic quality of feeds. For this purpose, the natural mycoflora and the occurrence of aflatoxins and fumonisins were evaluated in 95 feed samples intended for laying hens collected from January to December 2010 at the Experimental Farm of the State University of Londrina, Northern Paraná State, Brazil.Fusarium was the prevalent genus (99%), followed byAspergillus (89%).Fusarium spp. were detected at a low contamination level (<103 to <104 colony forming units (cfu)/g) in 54% of the samples.Aspergillus spp. were detected in 73% of the samples at the same contamination range. The total mould and yeast count ranged from 5.0×102 to 8.7×105 cfu/g; in 60% of the samples the values exceeded 1.0×104 cfu/g, the maximum limit established to ensure good hygienic quality of the product. Aflatoxins and fumonisins were detected in 69.7 and 89.5% of the samples, with mean values of 9.61 ng/g and 1.28 µg/g, respectively. The estimated daily intake of fumonisin B1 for laying hens (0.038 mg/kg body weight/day) was below the lowest observed adverse effect level (2 mg/kg body weight/ day). Regarding aflatoxins, most of the positive samples (85.1%) showed aflatoxin levels below the maximum level laid down by the European Commission. Nevertheless, continuous monitoring of mycotoxin levels in laying hen feed is essential to minimize threats to human and animal health. To our knowledge, this is the first report on the degree of exposure of laying hens to mycotoxins through naturally contaminated feed in Brazil.

A COMPARISON BETWEEN ORGANIC AND CONVENTIONALLY PRODUCED EGGS

A study on eggs from both organic and conventional was conducted in order to compare between them. The eggs were evaluated for their physical quality, microbial load, and presence of antibiotic residues. The study revealed that eggs from organic system were smaller (47.8 vs. 64.3 g) with yolk, albumen, and egg shell weights significantly lower than eggs from conventional system (15.2 vs. 19.2g), (25.3 vs. 34.1 g), and (7.12 vs. 9.5 g) respectively. The Yolk/albumen ratio being higher in the organic eggs (0.60 vs. 0.56). The percentage of egg shell was not affected by the housing system (14.8 vs. 14.7%). The overall defects in conventional eggs was higher (40% vs. 16%). The microbiological examination showed that total bacterial and total mold counts were significantly higher in organic eggs, with the shell having the highest and albumen having the lowest microbial load. Monitoring of antibiotic showed zero residues of antibiotics in organic eggs while 8% of conventional eggs hadantibiotics residues.

Xerophilic mycopopulations isolated from rapeseeds (Brassica napus)

This paper presents the results of an investigation related to mycological populations of rapeseed samples produced in the Institute of Field and Vegetable Crops in Novi Sad (location: Rimski Sancevi, Novi Sad), with a special emphasis on the potentially toxigenic mycopopulations. Mycological investigations were performed on the samples that were treated with 4% solution of Na-hypochlorite, and on the ones that were not submitted to this treatment. Isolation and determination of total mould count was carried out using Dichloran Glycerol Agar (DG18). The identification of isolated moulds was done according to modern keys for fungal determination. From 20 untreated tested samples, 17 were contaminated with moulds (10.0 to 4.7x102 cfu/g). When the samples were treated with 4% solution of Na-hypochlorite, moulds were isolated only form 4 samples, and the total mould count ranged from 10.0 to 60.0 cfu/g. In the isolated mycopopulations, xerophilic moulds dominated, especially those from the genera Aspergillus, Eurotium and Penicillium. In the isolated mycopopulations, high degree of isolated species belonged to toxigenic species from the genera Alternaria, Aspergillus, Fusarium, Eurotium and Penicillium.

Comparative assessment of picolinic acid with common chemical preservatives in ginger juice during storage

In consideration of the medicinal and health benefit of picolinic acid (PA), this research work compared its effectiveness as a preservative with potassium sorbate and sodium benzoate in ginger juice. Concentration of 0.07, 0.067 and 0.073% of PA, potassium sorbate and sodium benzoate, respectively, were added to ginger juice, packed in polyethylene terephthalate (PET) bottles and stored for 12 weeks at ambient condition. Chemical properties (total soluble solids, total phenolic content, total flavonoids, titratable acidity and ascorbic acid), pH as well as microbiological properties (total viable count and total mould count) of the juice were observed on a fourth night basis. Total phenolic content and total flavonoids were best retained in the sample with PA than others. Higher values for pH and total soluble solids were recorded in the sample preserved with potassium sorbate and sodium benzoate. Proliferation of microbial growth was best controlled by sodium benzoate. PA could be used in preference to the other two preservatives due to its ability to preserve bioactive substances as well as its health and medicinal advantages over others. Key words: Ginger juice, preservative, picolinic acid, potassium sorbate, sodium benzoate.

Mold and aflatoxin reduction by gamma radiation of packed hot peppers and their evolution during storage.

The effect of gamma radiation on moisture content, total mold counts, Aspergillus counts, and aflatoxins of three hot pepper hybrids (Sky Red, Maha, and Wonder King) was investigated. Whole dried peppers packed in polyethylene bags were gamma irradiated at 0 (control), 2, 4, and 6 kGy and stored at 25°C for 90 days. Gamma radiation proved to be effective in reducing total mold and Aspergillus counts in a dose-dependent relationship. Total mold counts in irradiated peppers immediately after treatments were significantly lowered compared with those in nonirradiated samples, achieving 90 and 99% reduction at 2- and 4-kGy doses, respectively. Aspergillus counts were significantly reduced, by 93 and 97%, immediately after irradiation at doses of 2 and 4 kGy, respectively. A radiation dose of 6 kGy completely eliminated the population of total molds and Aspergillus fungi. The evolution of total molds in control and irradiated samples indicated no further fungal proliferation during 3 months of storage at 25°C. Aflatoxin levels were slightly affected by radiation doses of 2 and 4 kGy and showed a nonsignificant reduction of 6% at the highest radiation dose of 6 kGy. The distinct effectiveness of gamma radiation in molds and aflatoxins can be explained by the target theory of food irradiation, which states that the likelihood of a microorganism or a molecule being inactivated by gamma rays increases as its size increases.

The Effect of Trigonella Foenum_Graecum Seed Extracts on Some Bacteria Species and Their Role in Prolonging the Shelf Life of Meat

nhibitory action of the aqueous (WE), acetone (AE), methyl (ME), and volatile oil (OE) Of Trigonella Foenum_Graecum seeds against some pathogenic bacteria was evaluated. Different concentration (20, 50, 80) mgml of the extract were used against gram-negative (Escherichia coli and Pseudomonas spp.) and gram positive (Bacillus subtilis and Staphylococcus aureus) bacteria. The result obtained from this study varied according to the type of extract, microorganism and the concentration used. Volatile oil extract had shown efficiency inhibiting both gram negative and positive bacteria in all concentration. So acetone, methyl and aqueous extract had shown efficiency inhibiting both gram negative and positive bacteria in 80 mgml concentration. While the last extracts had no efficiency inhibiting against study bacteria in 20mgml concentration, and they no effected at the negative bacteria in 50mgml concentrations, so the aqueous extract had no effect against positive bacteria in the same last concentration. The volatile oil extract seed was considered to be the most efficient against all tested bacteria comparing with other. Thus it was applied on preserving cooled minced beef by using different concentrations (0, 5, 15, 25, 50, 100) mgkg of meat. As a result showed low in the number of total bacteria count, total coli form count and total mold and yeast count c by using highest concentration of extracts during the storage at(2±7)oc comparing with control sample.

Chicken snacks as affected by storage conditions under aerobic and vacuum packaging at 302C

Chicken snacks prepared by utilizing spent hen meat and other necessary ingredients were packaged aerobically as well as under vacuum in laminated (polyethylene/aluminium foil) pouches (size 25 × 20 cm). They were stored at 30±2°C and analysed for physico-chemical, microbiological and sensory characteristics at a regular interval of 0, 6, 12, 18, 24 and 30 days. Chicken snacks indicated none significant effect of storage and packaging systems on contents of moisture, fat, protein, ash, texture, crispness and meat flavour intensity. However, significant (P<0.05) difference was observed in thiobarbituric acid (TBA) value, shear force value, pH, total plate count (TPC), enterobacteriacae (EC) yeast and mould counts (YMC). Overall storage in vacuum packaging revealed better quality with respect to its physico-chemical, microbiological and sensory qualities. On the basis of present study, we can say that chicken snacks can be very well preserved at ambient (30±2°C) temperature for a month under aerobically as well as under vacuum packaging. Key words: Chicken snacks, vacuum packaging, aerobic packaging, qualities.

Assessment of hot peppers for aflatoxin and mold proliferation during storage.

Aflatoxin contamination and mold proliferation in three hot pepper hybrids (Sky Red, Maha, and Wonder King) were studied during 5 months of storage at three temperatures (20, 25, and 30°C) and under different packaging conditions (low-density polyethylene bags and jute bags). The presence of aflatoxins in hot pepper samples was determined by high-performance liquid chromatography with a UV-Vis detector. Sampling for analysis of aflatoxins, total mold counts, and Aspergillus counts was carried out at 0, 50, 100, and 150 days of storage. Hot peppers packed in jute bags were more susceptible to aflatoxin contamination than those packed in polyethylene bags; aflatoxin concentrations were 75% higher in peppers stored in jute bags. The effect of storage temperature resulted in aflatoxin concentrations that were 61% higher in hot peppers stored at 25 and 30°C than in those stored at 20°C. Of the three pepper hybrids, Wonder King was more susceptible to aflatoxin contamination, with a maximum of 1.50 μg/kg when packed in jute bags and stored at 25°C for 150 days. However, no sample exceeded the maximum permitted level for total aflatoxins in spices established by European Union regulations (10 μg/kg). Total mold counts and Aspergillus counts increased with storage duration, but all counts were significantly lower in peppers stored in polyethylene bags. A gradual increase in temperature during prolonged storage of hot peppers in combination with aeration may be the main reasons for increases in fungal biomass and Aspergillus proliferation with the subsequent aflatoxin production.

PRESERVATION OF OREOCHROMIS NILOTICUS FISH USING FROZEN GREEN TEA EXTRACT: IMPACT ON BIOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS

The present study aims to increase the shelf life of Nile tilapia (Oreochromis niloticus) fish using frozen green tea extract (GTE) with different concentrations (2, 4 and 6%, w/v). Biochemical characteristics (pH, total volatile basic nitrogen, trimethylamine-nitrogen and thiobarbituric acid), microbiological parameters (total viable bacterial count, psychrophilic bacteria and total mold and/or yeast count) and sensory quality outlines were determined during storage period at 4C. The results indicated that the samples stored on frozen GTE had better biochemical and microbiological characteristics, which resulted in increasing the shelf life of fish samples. The samples stored on frozen GTE with different concentrations (2, 4 and 6%, w/v) were rejected after 10, 14 and 14 days of storage while control sample was rejected after only 6 days. It could be concluded that application of frozen GTE is a promising technique for the preservation of fish as it gives longer shelf life compared to normal ice. According to our results, the best concentration applied for preservation was 4% GTE because it is lower in cost than 6% GTE and had the same impact on the shelf life. PRACTICAL APPLICATIONS The consumption of green tea is popular worldwide, and its association with health-promoting benefits has resulted in the application of green tea extract (GTE) as botanical ingredients in dietary supplements, nutraceuticals and functional foods. Tilapia is a widely cultured warm water fish and our study has clearly shown that preservation of fish using frozen GTE have more shelf life than normal ice. The extension of shelf life by using frozen GTE of fish could be commercially exploited. Moreover, as fish has good sensory quality, a proper preservation technique suggested in this paper is highly relevant.