Effect of Storage Temperatures on the Survival and Growth of Pathogens in Semi Preserved Foods
International Journal of Nutrition and Food Sciences
Volume 3, Issue 3, May 2014, Pages: 133-140
Received: Mar. 11, 2014; Accepted: Apr. 11, 2014; Published: Apr. 20, 2014
Views 2902      Downloads 151
Author
Kwaw, Emmanuel, Department of Hotel, Catering & Institutional Management, Cape Coast Polytechnic, Cape Coast, Ghana
Article Tools
Follow on us
Abstract
The effect of storage temperatures on the survival and growth of pathogens in semi preserved foods was assessed using freshly prepared corn dough, dawadawa and cassava dough. Three pathogens, E. coli O157:H7 (Verocytoxigen-negative variant), Yersinia enterocolitica and Salmonella spp. were used. Pathogens were inoculated into 10g of samples in sterilized stomacher bags and stored at temperatures of 4, 15 and 30OC. Inoculated samples were sampled at regular time intervals and cultured on selective media. Predictive model was also used to assess how the pathogens will grow in the samples. The water activity (aw) and pH changes during the storage period were also measured. With the low aw of dawadawa (0.87), none of the pathogens could grow in it but growth was possible in corn and cassava dough. The survival and growth of the pathogens were affected not only by the water activity but pH, storage temperatures and time. However it is worth knowing that other physical and chemical properties of the samples which were not considered in the study might have also contributed to the extent to which the pathogens survived and grew in the samples. On the whole, the extent to which the pathogens did survived and grew in the sample depended on the water activity, pH of the sample and their sensitivity to temperature
Keywords
Dawadawa, Corn Dough, Cassava Dough, Storage Temperature, Storage Time, Growth, Survival, E. coli O157:H7, Yersinia Enterocolitica, Salmonella Spp, Predictive Model, Growth, Survival
To cite this article
Kwaw, Emmanuel, Effect of Storage Temperatures on the Survival and Growth of Pathogens in Semi Preserved Foods, International Journal of Nutrition and Food Sciences. Vol. 3, No. 3, 2014, pp. 133-140. doi: 10.11648/j.ijnfs.20140303.11
References
[1]
Mossel, D.A.A., Corry, J.E.L., Struijk, C.B. and Baird, R.M. (1995) Essentials of the microbiology of foods. Chichester, UK. John Wiley and Sons Ltd.
[2]
Juneja, V. K. and Sofos, J. N. (2002) Control of foodborne microorganisms. New York, USA: Marcel Dekker, Inc.
[3]
Prescott, L. M., Harley, J. P., and Klein, D. A. (1993) Microbiology. Second Edition. Dubuque, USA: Wm. C. Brown Publishers.
[4]
Odunfa, S.A. and Oyewole, O.B. (1998) African fermented foods. In: Microbiology of Fermented Foods. 2nd Ed. Vol. 2. London, Blackie Academic and Professional.
[5]
Audu, I., Oloso, A.O. and Umar, B. (2004) Development of a concentric cyclinder: Locust bean dehuller. J. of Scientific Research and Development. 6, 1-11.
[6]
Klanjcar, J., Kopac, M. Kosem, D. and Kozlovic, K. (2002) Dawadawa. URL:http://www.bf.unilj.si/zt/bioteh/seminar _abstract/zivil/ [15/038/2013]
[7]
Achi, O.K. (2005) The potential for upgrading traditional fermented foods through biotechnology. African Journal of Biotechnology. 4:5, 375-380.
[8]
Diawara, B., Sawadogo, L., Amoa-Awua, W.F. and Jakobsen, M. (2000) Capability building for research and development in quality assurance and fermentation technology for African fermented foods HACCP system for traditional African fermented foods: soumbala. WAITRO.
[9]
Omafuvbe, B.O., Falade, O.S., Osuntogun, B.A. and Steve, R.A. (2004) Chemical and biochemical changes in African Locust Bean (Parkia biglobosa) and Melon (Citrullus vulgaris) seeds during fermentation to condiments. Pakistan Journal of Nutrition 3, 140-145
[10]
Halm, M., Osei-Yaw, A., Hayford, A., Kpodo, K.A. and Amoa-Awua, W.K.A. (1996) Experiences with the use of a starter culture in the fermentation of maize for ‘Kenkey’ production in Ghana. World J. of Microbiology and Biotechnology. 12, 1-6.
[11]
Jespersen L., Halm, M., Kpodo, K. and Jakobsen, M. (1994) Significance of yeast and moulds occurring in maize dough fermentation for kenkey production. International Journal of Food Microbiology. 24, 239 – 248.
[12]
Hayford, A.E. and Jespersen, L. (1999) Characterization of Saccharomyces cerevisiae strains from spontaneously fermented maize dough by profiles of assimilation, chromosome polymorphism, PCR and MAL genotyping. J. Appl. Microbiol. 86, 284-294.
[13]
Annan, N.T., Poll, L. and Sefa-Dedah, S. (2003) Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation. Eur. Food Res. Technol. 216, 377-384.
[14]
Obilie, E. M., Tano-Debrah, K. and Amoa-Awua, W.K. (2003) Microbial modification of the texture of grated cassava during fermentation into akyeke. International Journal of Food Microbiology. 89, 275-280.
[15]
Amoa-Awua, W.K., Frisvad, J.C., Sefa-Dedeh, S. and Jakobsen, M. (1997) The contribution of moulds and yeasts to the fermentation of ‘agbelima’ cassava dough. Journal of Applied Microbiology. 83, 288-296.
[16]
Henry, G., Westby, A. and Collinson, C. (1998) Global cassava end- uses and markets: Current situation and recommendations for further studies. FAO, Rome.
[17]
Doyle, M. P., Beuchate, L. R., Montville, T. J. (1997) Food microbiology: Fundamentals and Frontiers. First Edition. Washington DC., USA. ASM Press.
[18]
Addy, P.S., Kashaija, I.N., Moyo, M.T, Quynh, N.K., Singh, S. and Walekhwa, P.N. (2004) Constraints and opportunities for small and medium scale processing of cassava in the Asanti and Brong Ahafo Regions of Ghana. Ministry of Food and Agricultural Ghana, Working document series 117.
[19]
Food analysis - Quality control in the food and beverage industry. URL:http://food.metrohm. com/pdfdownload/Prosp_Lebensmittelanalytik_e_web.pdf [15/02/05]
[20]
Roberts, D. and Greenwood, M. (2003) Practical food microbiology. 3rd Edition. Oxford, UK.Blackwell Publishing Ltd.
[21]
VanGarde , S.J. and Woodburn, M. (1994) Food preservation and safety: principles and practices. Iowa State University Press, Ames, Iowa.
[22]
Sutherland, J.P. and Bayliss, A.J. (1994) Predictive modelling of growth of Yersinia enterocolitica: the effect of temperature, pH and sodium chloride. International Journal of Food Microbiology. 21, 197 – 215.
[23]
Sutherland, J.P. (2003) Modelling food spoilage. In: Food preservation techniques. Ed. Zeuthen, P. and Bogh-Sorensen, L. England, Cambridge: Woodhead Publishing Ltd.
[24]
International Commission on Microbiological Specifications for Foods (ICMSF). 1980. Microbial Ecology of Foods. Vol. 1. New York, USA: Academic Press.
[25]
Adams, M. R., Little, C. L. and Easter, M. C. (1991) Modelling the pH, acidulant and temperature on the growth rate of Yersinia enterocolitica. J. Appl. Bacteriol. 71, 65-75.
[26]
Clavero, M.R.S. and Beuchat, L.R. (1996) Survival of E. coli O157:H7 in broth and processed salami as influenced by pH, water activity and temperature and suitability of media for its recovery. Applied and Environ. Microbiol. 62, 2735-2740.
[27]
Deng, Y., Ryu, J.H. and Beuchat, L.R. (1999) Tolerance of acid-adapted and acid non-adapted Escherichia coli O157:H7 cells to reduced pH as affected by type of acidulant. J. Applied Microbiology. 86, 203-210.
[28]
Glass, K.A., Loeffelhholz, Ford, J.P. and Doyle, M.P. (1992) Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage. Appl. Environ. Microbiol. 58, 2513-2516.
[29]
Han, Y. and Linton, R.H. (2004) Fate of Escherichia coli O157:H7 and Listeria monocytogenes in strawberry juices and acidified media at different pH values and temperatures. J. Food Proct. 67, 2443-2449.
[30]
Zhao, T., Doyle, M.P. and Besser, R.E. (1993) Fate of enterohemorgic E. coli O157:H7 in apple cider with or without preservatives. Applied and Environ. Microbiol. 59, 2526-2530.
[31]
Conner, D.E. and Kotrola, J.S. (1995) Growth and survival of E. coli O157:H7 under acidic condition. Applied and Environ. Microbiol. 612, 382-385.
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186