Microwave Heat Treatment Effects on the Microbial Profile of Some Ready-To-Eat Street Vended Snacks

Oleghe P.O., Orhewere R.D.A., Orhewere V.A., Oboh J.E.
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引用次数: 1

Abstract

—The effect of heat treatments on the microbial population of plantain chips and roasted groundnut using microwave sterilization was carried out with the aim of improving food safety of various ready-to-eat street vended Nigerian snack foods. The samples were purchased from different food snacks vendors within Auchi Metropolis and immediately taken to the laboratory for analysis. The samples were divided into four parts and subjected to microwave heat treatments at 72 o C for 10, 20 and 30 minutes with the control not treated with any form of heat. Thereafter, each sample were analysed for their microbial density and quality using standard microbiological procedures. The results revealed a reduction in the microbial density of the samples as heat treatment time increased especially among the bacteria population, but the fungal load was not as linear . The microbial quality analysis showed that plantain chips contained some microorganisms which survived the heat treatment and could be of public health importance, although their numbers were within the recommended tolerable limits for ready-to-eat foods. It is therefore imperative to educate and sensitize food producers especially ready-to-eat street vended snack food handlers on the necessary sanitary protocols needed to assure food safety during food preparations.
微波热处理对部分即食街头小吃微生物特征的影响
-为了提高尼日利亚街头售卖的各种即食小吃的食品安全,研究了热处理对大蕉片和微波杀菌烤花生的微生物种群的影响。这些样品是从Auchi Metropolis的不同食品小吃供应商处购买的,并立即被带到实验室进行分析。样品分为四部分,分别在72℃下进行10、20和30分钟的微波热处理,对照组不进行任何形式的加热处理。然后,使用标准微生物学程序分析每个样品的微生物密度和质量。结果表明,随着热处理时间的增加,样品的微生物密度降低,特别是细菌种群,但真菌负荷不是线性的。微生物质量分析显示,大蕉片中含有一些经过热处理后存活下来的微生物,尽管它们的数量在即食食品的建议可容忍限度内,但可能对公众健康有重要意义。因此,必须对食品生产者,特别是街头即食小吃加工者进行教育和宣传,使他们了解在食品制备过程中确保食品安全所需的必要卫生规程。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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