Chicken is an excellent source of good quality protein, but it is highly susceptible to microbial contamination and often implicated in food borne disease. The microbiological quality of chicken at different retail ou...Chicken is an excellent source of good quality protein, but it is highly susceptible to microbial contamination and often implicated in food borne disease. The microbiological quality of chicken at different retail outlets (supermarkets, local markets and farms) in Accra was investigated, and D10-values of E. coli in refrigerated and frozen retailed chicken was determined. The microbiological quality of chicken was studied by analyzing 27 chicken thigh samples collected from the retail outlets. D10-value of Escherichia coli was determined by using a linear regression model after gamma irradiation of inoculated chicken samples with doses of 0, 150, 300, 450, 600, 750 and 900 Gy. Mean total viable counts for the supermarkets, local markets and farms were 6.46, 6.91 and 6.57 log10 cfu/g respectively. Mean total coliform counts for the supermarkets, local markets and farms were 3.80, 3.46 and 3.14 log10 cfu/g respectively and the mean S. aureus counts were also 2.32, 2.28 and 2.70 log10 cfu/g respectively. There were no significant differences (p > 0.05) between the mean total viable count, total coliform counts and S. aureus count for the supermarkets, local markets and the farms. Mean counts of E. coli detected at the supermarket, local markets and farms were 1.27, 2.59 and 2.74 log10 cfu/g respectively. Salmonella spp. was detected in 2 out of the 27 samples. Fifty-two percent and 70% of samples respec-tively had total viable counts and total coliform counts within the microbial safety standards. Mean D10E. coli were 0.22 and 0.32 kGy in refrigerated and frozen chicken respectively. Presence of pathogenic bacteria in fresh chicken sold in some retail outlets in Accra was confirmed. Low D10-values of E. coli especially under refrigerated conditions suggest susceptibility to low dose irradiation and possibility of controlling spoilage and pathogenic microflora of fresh poultry.展开更多
Objectives:Tomato is a popular fruit that makes significant contributions to human nutrition for its content of sugars,acids,vitamins,minerals,lycopene,and other constituents.The fruit,however,has a short shelf life d...Objectives:Tomato is a popular fruit that makes significant contributions to human nutrition for its content of sugars,acids,vitamins,minerals,lycopene,and other constituents.The fruit,however,has a short shelf life due to its climacteric nature.In view of this,an experiment was conducted to determine the effect of postharvest treatment on the physicochemical properties of fresh tomato fruits.Materials and Methods:Freshly harvested tomato fruits were subjected to 0,1,2,3,and 4 kGy gamma radiation and stored at 10±1℃ and 28±1℃.Parameters analysed during the study include pH,total titratable acidity,weight loss,total solids,and moisture content of the sample.Results:At both storage temperatures,results of the analyses were in the range of 2.80%-38.67%for weight loss,0.23%-0.51% for total titratable acidity,3.5%-5.0% for total soluble solids,94.43%-96.53% for moisture content,and pH was generally low in the samples stored at 10±1℃.Generally,gamma irradiation had an effect on the total soluble solids,total titratable acids,pH values,and moisture content and physiological weight loss at both storage temperatures.Conclusion:From the study,storing Burkina variety at a low temperature preserves the tomato fruits better than storing them at ambient temperature.展开更多
Objectives:Spices are low moisture foods which have been known to be contaminated with various pathogens and sun-dried Legon-18 pepper powder is not left out.Due to its contamination with various pathogens,a study was...Objectives:Spices are low moisture foods which have been known to be contaminated with various pathogens and sun-dried Legon-18 pepper powder is not left out.Due to its contamination with various pathogens,a study was conducted to determine the effects of gamma irradiation on the decontamination of Legon-18 pepper powder and on some quality parameters.Methods:Samples were obtained from a local farmer from the Eastern Region of Ghana.Sterility tests were carried out.The samples were inoculated with known cfu/ml of Escherichia coli,Listeria monocytogenes and Salmonella enterica Typhimurium.Samples were irradiated at 1,2,4,and 5 kilogray(kGy).Zero kilogray served as control(unirradiated).All samples were stored at 4oC for 60 days.Enumeration of the various pathogens was done in appropriate media.Some quality parameters were determined after irradiating unsterile samples at 5 kGy and 0 kGy served as control.Capsaicinoids and carotenoids were quantified using a high performance liquid chromatography.The samples were stored at 4oC for 8 weeks.Results:A dose-dependent effect on the inactivation of the pathogens was observed(P<0.05).Storage time affected the inactivation of the pathogens as well(P<0.05).Complete inactivation of the pathogens was observed at 5 kGy at day 0.Capsaicin,dihydrocapsaicin and total capsaicinoid content of the samples irradiated at 5 kGy increased at 23.64%,14.7%and 20.95%respectively as compared with the contents of the unirradiated samples.A gamma irradiation dose of 5 kGy caused losses of 8.11%,8.67%and 26.54%in capsanthin,beta carotene and beta cryptoxanthin respectively.Quality parameters measured reduced with storage(P<0.05).Conclusions:Gamma irradiation inactivated pathogens at 5 kGy.Lower doses used during the study could inactivate the pathogens but with time.All quality parameters and carotenoids quantified were affected by gamma irradiation and storage period(P<0.05).展开更多
文摘Chicken is an excellent source of good quality protein, but it is highly susceptible to microbial contamination and often implicated in food borne disease. The microbiological quality of chicken at different retail outlets (supermarkets, local markets and farms) in Accra was investigated, and D10-values of E. coli in refrigerated and frozen retailed chicken was determined. The microbiological quality of chicken was studied by analyzing 27 chicken thigh samples collected from the retail outlets. D10-value of Escherichia coli was determined by using a linear regression model after gamma irradiation of inoculated chicken samples with doses of 0, 150, 300, 450, 600, 750 and 900 Gy. Mean total viable counts for the supermarkets, local markets and farms were 6.46, 6.91 and 6.57 log10 cfu/g respectively. Mean total coliform counts for the supermarkets, local markets and farms were 3.80, 3.46 and 3.14 log10 cfu/g respectively and the mean S. aureus counts were also 2.32, 2.28 and 2.70 log10 cfu/g respectively. There were no significant differences (p > 0.05) between the mean total viable count, total coliform counts and S. aureus count for the supermarkets, local markets and the farms. Mean counts of E. coli detected at the supermarket, local markets and farms were 1.27, 2.59 and 2.74 log10 cfu/g respectively. Salmonella spp. was detected in 2 out of the 27 samples. Fifty-two percent and 70% of samples respec-tively had total viable counts and total coliform counts within the microbial safety standards. Mean D10E. coli were 0.22 and 0.32 kGy in refrigerated and frozen chicken respectively. Presence of pathogenic bacteria in fresh chicken sold in some retail outlets in Accra was confirmed. Low D10-values of E. coli especially under refrigerated conditions suggest susceptibility to low dose irradiation and possibility of controlling spoilage and pathogenic microflora of fresh poultry.
文摘Objectives:Tomato is a popular fruit that makes significant contributions to human nutrition for its content of sugars,acids,vitamins,minerals,lycopene,and other constituents.The fruit,however,has a short shelf life due to its climacteric nature.In view of this,an experiment was conducted to determine the effect of postharvest treatment on the physicochemical properties of fresh tomato fruits.Materials and Methods:Freshly harvested tomato fruits were subjected to 0,1,2,3,and 4 kGy gamma radiation and stored at 10±1℃ and 28±1℃.Parameters analysed during the study include pH,total titratable acidity,weight loss,total solids,and moisture content of the sample.Results:At both storage temperatures,results of the analyses were in the range of 2.80%-38.67%for weight loss,0.23%-0.51% for total titratable acidity,3.5%-5.0% for total soluble solids,94.43%-96.53% for moisture content,and pH was generally low in the samples stored at 10±1℃.Generally,gamma irradiation had an effect on the total soluble solids,total titratable acids,pH values,and moisture content and physiological weight loss at both storage temperatures.Conclusion:From the study,storing Burkina variety at a low temperature preserves the tomato fruits better than storing them at ambient temperature.
基金the authors from the collection of data,its analysis,and interpretation.
文摘Objectives:Spices are low moisture foods which have been known to be contaminated with various pathogens and sun-dried Legon-18 pepper powder is not left out.Due to its contamination with various pathogens,a study was conducted to determine the effects of gamma irradiation on the decontamination of Legon-18 pepper powder and on some quality parameters.Methods:Samples were obtained from a local farmer from the Eastern Region of Ghana.Sterility tests were carried out.The samples were inoculated with known cfu/ml of Escherichia coli,Listeria monocytogenes and Salmonella enterica Typhimurium.Samples were irradiated at 1,2,4,and 5 kilogray(kGy).Zero kilogray served as control(unirradiated).All samples were stored at 4oC for 60 days.Enumeration of the various pathogens was done in appropriate media.Some quality parameters were determined after irradiating unsterile samples at 5 kGy and 0 kGy served as control.Capsaicinoids and carotenoids were quantified using a high performance liquid chromatography.The samples were stored at 4oC for 8 weeks.Results:A dose-dependent effect on the inactivation of the pathogens was observed(P<0.05).Storage time affected the inactivation of the pathogens as well(P<0.05).Complete inactivation of the pathogens was observed at 5 kGy at day 0.Capsaicin,dihydrocapsaicin and total capsaicinoid content of the samples irradiated at 5 kGy increased at 23.64%,14.7%and 20.95%respectively as compared with the contents of the unirradiated samples.A gamma irradiation dose of 5 kGy caused losses of 8.11%,8.67%and 26.54%in capsanthin,beta carotene and beta cryptoxanthin respectively.Quality parameters measured reduced with storage(P<0.05).Conclusions:Gamma irradiation inactivated pathogens at 5 kGy.Lower doses used during the study could inactivate the pathogens but with time.All quality parameters and carotenoids quantified were affected by gamma irradiation and storage period(P<0.05).
