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Effect Of Potash On Microbial Activity On Cooked Brown Beans
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CHAPTER ONE
INTRODUCTION
Background to the Study
Ready-to-eat
food is not a nominated food or class of food within Standard. This
Product group is defined as: Food that is ordinarily consumed in the
same state as that in which it is sold and does not Include nuts in the
shell and whole, raw fruits and vegetables that are intended for
hulling, peeling or washing by the consumer (NSW, 2009). Although it is
extremely difficult to pinpoint the precise beginning of human awareness
of the presence and role of microorganisms in foods, the available
evidence indicates that this knowledge preceded the establishment of
bacteriology or microbiology as a science (Jay et al. 2005).
Some
ready-to-eat foods also are regarded as ‘potentially hazardous’. Such
foods can support the growth of pathogenic (food poisoning) bacteria and
must be kept at certain temperatures to minimize the growth of any
pathogens that may be present in the food or to prevent the formation of
toxins in the food (NSW, 2009)
There is a wide variety of
ready-to-eat foods. Examples include, but are not limited to,
Sandwiches, kebabs, sushi, takeaway foods and bakery products (NSW,
2009). Ready-to-eat foods usually include a number of ingredients which
may or may not be cooked. Due to the variety of ready-to-eat foods, the
interpretation of microbiological results obtained from testing must
account for the method of processing and the individual components of
the food (NSW, 2009). To assist with interpreting the microbiological
analyses of such foods as part of our monitoring and surveillance
program (i.e. surveys), the NSW Food Authority uses criteria that are
based on interpretive guides published by the United Kingdom’s Health
Protection Agency and by Food Standards of Australia, New Zealand
(FSANZ, 2001; NSW, 2009)
Because human food sources are of plant and
animal origin, it is important to understand the biological principles
of the microbial biota associated with plants and animals in their
natural habitats and respective roles (Jay et al., 2005). Although it
sometimes appears that microorganisms are trying to ruin our food
sources by infecting and destroying plants and animals, including
humans, this is by no means their primary role in nature (Jay et al.,
2005). In our present view of life on this planet, the primary function
of microorganisms in nature is self-perpetuation.
The microbial
spoilage of foods may be viewed simply as an attempt by the food biota
to carry out what appears to be their primary role in nature (Jay et
al., 2005). Food borne illness is defined as diseases, usually either
infectious or toxic in nature, caused by agents that enter the
body though the ingestion of food (WHO, 2007). Governments all
over the world are intensifying their efforts to improve food safety in
response to an increasing number of food safety problems and rising
consumer concerns (WHO, 2007). “Food borne illnesses account for about
one of every 100 U.S. hospitalizations and one of every 500 deathsâ€
(Buzby et al., 2001).
Food borne diseases are known to contribute to
both human morbidity and mortality as well as to health care costs
(Campbell et al., 1998). Most food-related illnesses have historically
been attributed to one of five major groups of pathogenic bacteria
(Mboto et al., 2012). These five groups are Salmonella, Shigella,
Clostridium botulinum, Clostridium perfringens, Bacillus cereus, and
Staphylococcus aureus. These have been joined by the emerging pathogens
such as Yersinia enterocolitica, Escherichia coli, Listeria
monocytogens, and Campylobacter jejuni (Mboto et al., 2012).
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ABSRACT - [ Total Page(s): 1 ]This work was on the effect of potash on microbial activity on cooked brown beans. Two samples: A and B for Beans cooked with potash and without potash respectively were used. Pour plate techniques and Biochemical tests were carried out to isolate and confirmed the presence of Microccus luteus and Entrobacter aerogens in the samples. The average count of bacterial isolate in sample A was 1.7x103 cfu/ml while that of sample B was 5.82x103cfu/ml Due to microbial growth inhibition caused by the p ... Continue reading---
