Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India
A total of 105 samples of six different types of legume-based popular fermented foods, namely amriti, dhokla, dosa, idli, papad and wadi, purchased from retail outlets in West Bengal, was analysed to determine their microbiological safety status. While dhokla and idli were of high-moisture foods (62...
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| Veröffentlicht in: | Food control 2007-11, Vol.18 (11), p.1405-1411 |
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| creator | Roy, Arindam Moktan, Bijoy Sarkar, Prabir K. |
| description | A total of 105 samples of six different types of legume-based popular fermented foods, namely amriti, dhokla, dosa, idli, papad and wadi, purchased from retail outlets in West Bengal, was analysed to determine their microbiological safety status. While dhokla and idli were of high-moisture foods (62
g (100
g)
−1), others had a lower moisture level (14–27
g (100
g)
−1). Papad was alkaline (pH 8.7), whereas all the other foods were acidic (pH 4.4–5.8). Every sample was found contaminated with total aerobic mesophilic bacteria (detection limit, 10
cfu
g
−1); 38% (40/105) of the samples contained more than 10
6
cfu
g
−1. Aerobic mesophilic bacterial spores were found in 88% (92/105) of the samples (detection limit, 100
cfu
g
−1), whereas their anaerobic counterparts were present in 39% (41/105) of the samples (detection limit, 10
cfu
g
−1). Although all the samples, excepting one, were free from
Staphylococcus aureus (detection limit, 100
cfu
g
−1), 20% (21/105) of the samples were found contaminated with
Bacillus cereus (detection limit, 100
cfu
g
−1). Enterobacteriaceae were found in 46% (48/105) of the samples (detection limit, 10
cfu
g
−1). Of the Enterobacteriaceae isolates, 92% were coliforms and 57% were faecal coliforms.
Escherichia coli (detection limit, 10
cfu
g
−1) was found in only one sample each of wadi and idli, at a load of 10
3–10
4
g
−1.
Salmonella (detection limit, 1 cell (25
g)
−1) occurred in 12 samples of wadi, idli and papad, however was absent in the other three products.
Clostridium perfringens (detection limit, 10
cfu
g
−1) and
Shigella (detection limit, 1 cell (25
g)
−1) could not be detected. The results obtained in the present study indicated that these foods were manufactured using poor-quality starting materials, processed under unhygienic conditions, or/and temperature-abused during transportation and storage. Based on these results, a guideline is recommended for obtaining safe products. |
| doi_str_mv | 10.1016/j.foodcont.2006.10.001 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_19801558</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S095671350600257X</els_id><sourcerecordid>19801558</sourcerecordid><originalsourceid>FETCH-LOGICAL-c367t-b706f9473cb6c465b98ab1333479cf68813069a61c0cd57b046886b1d26c75683</originalsourceid><addsrcrecordid>eNqFkE9PAyEQxYnRxFr9CronT24dSheWm9r4p0mNB208EmBnG-p2aWFr0m8vm-rZE8Ob3zC8R8glhREFym9Xo9r7yvq2G40BeBJHAPSIDGgpWC7oWB6TAciCp5oVp-QsxlUCBFAYEPPqbPDG-cYvndVNtt3pxnX7zNdZg8vdGnOjI1ZZF3TlOufbxNQY1th2Se03x2ytwxf2V9dmnxi77AHbpW5usllbOX1OTmrdRLz4PYdk8fT4MX3J52_Ps-n9PLeMiy43AngtJ4JZw-2EF0aW2lDG2ERIW_OypAy41JxasFUhDEySxg2txtyKgpdsSK4P726C3-7SN9TaRYtNo1v0u6ioLIEWRQ_yA5icxxiwVpvgkoe9oqD6SNVK_UWq-kh7PSWWBq8Og7X2Si-Di2rxPk4NACGBUpmIuwOByei3w6CiddharFxA26nKu_-W_ACKGIxq</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>19801558</pqid></control><display><type>article</type><title>Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India</title><source>Elsevier ScienceDirect Journals</source><creator>Roy, Arindam ; Moktan, Bijoy ; Sarkar, Prabir K.</creator><creatorcontrib>Roy, Arindam ; Moktan, Bijoy ; Sarkar, Prabir K.</creatorcontrib><description>A total of 105 samples of six different types of legume-based popular fermented foods, namely amriti, dhokla, dosa, idli, papad and wadi, purchased from retail outlets in West Bengal, was analysed to determine their microbiological safety status. While dhokla and idli were of high-moisture foods (62
g (100
g)
−1), others had a lower moisture level (14–27
g (100
g)
−1). Papad was alkaline (pH 8.7), whereas all the other foods were acidic (pH 4.4–5.8). Every sample was found contaminated with total aerobic mesophilic bacteria (detection limit, 10
cfu
g
−1); 38% (40/105) of the samples contained more than 10
6
cfu
g
−1. Aerobic mesophilic bacterial spores were found in 88% (92/105) of the samples (detection limit, 100
cfu
g
−1), whereas their anaerobic counterparts were present in 39% (41/105) of the samples (detection limit, 10
cfu
g
−1). Although all the samples, excepting one, were free from
Staphylococcus aureus (detection limit, 100
cfu
g
−1), 20% (21/105) of the samples were found contaminated with
Bacillus cereus (detection limit, 100
cfu
g
−1). Enterobacteriaceae were found in 46% (48/105) of the samples (detection limit, 10
cfu
g
−1). Of the Enterobacteriaceae isolates, 92% were coliforms and 57% were faecal coliforms.
Escherichia coli (detection limit, 10
cfu
g
−1) was found in only one sample each of wadi and idli, at a load of 10
3–10
4
g
−1.
Salmonella (detection limit, 1 cell (25
g)
−1) occurred in 12 samples of wadi, idli and papad, however was absent in the other three products.
Clostridium perfringens (detection limit, 10
cfu
g
−1) and
Shigella (detection limit, 1 cell (25
g)
−1) could not be detected. The results obtained in the present study indicated that these foods were manufactured using poor-quality starting materials, processed under unhygienic conditions, or/and temperature-abused during transportation and storage. Based on these results, a guideline is recommended for obtaining safe products.</description><identifier>ISSN: 0956-7135</identifier><identifier>EISSN: 1873-7129</identifier><identifier>DOI: 10.1016/j.foodcont.2006.10.001</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>aerobes ; anaerobes ; Bacillus cereus ; bacterial contamination ; bacterial spores ; Clostridium perfringens ; coliform bacteria ; Enterobacteriaceae ; Escherichia coli ; feces ; fermented foods ; food pathogens ; food safety ; Foodborne pathogens ; Legume-fermented food ; legumes ; microbial detection ; Microbiological safety ; plate count ; Salmonella ; Shigella ; Staphylococcus aureus ; traditional foods ; water content</subject><ispartof>Food control, 2007-11, Vol.18 (11), p.1405-1411</ispartof><rights>2006 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c367t-b706f9473cb6c465b98ab1333479cf68813069a61c0cd57b046886b1d26c75683</citedby><cites>FETCH-LOGICAL-c367t-b706f9473cb6c465b98ab1333479cf68813069a61c0cd57b046886b1d26c75683</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodcont.2006.10.001$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids></links><search><creatorcontrib>Roy, Arindam</creatorcontrib><creatorcontrib>Moktan, Bijoy</creatorcontrib><creatorcontrib>Sarkar, Prabir K.</creatorcontrib><title>Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India</title><title>Food control</title><description>A total of 105 samples of six different types of legume-based popular fermented foods, namely amriti, dhokla, dosa, idli, papad and wadi, purchased from retail outlets in West Bengal, was analysed to determine their microbiological safety status. While dhokla and idli were of high-moisture foods (62
g (100
g)
−1), others had a lower moisture level (14–27
g (100
g)
−1). Papad was alkaline (pH 8.7), whereas all the other foods were acidic (pH 4.4–5.8). Every sample was found contaminated with total aerobic mesophilic bacteria (detection limit, 10
cfu
g
−1); 38% (40/105) of the samples contained more than 10
6
cfu
g
−1. Aerobic mesophilic bacterial spores were found in 88% (92/105) of the samples (detection limit, 100
cfu
g
−1), whereas their anaerobic counterparts were present in 39% (41/105) of the samples (detection limit, 10
cfu
g
−1). Although all the samples, excepting one, were free from
Staphylococcus aureus (detection limit, 100
cfu
g
−1), 20% (21/105) of the samples were found contaminated with
Bacillus cereus (detection limit, 100
cfu
g
−1). Enterobacteriaceae were found in 46% (48/105) of the samples (detection limit, 10
cfu
g
−1). Of the Enterobacteriaceae isolates, 92% were coliforms and 57% were faecal coliforms.
Escherichia coli (detection limit, 10
cfu
g
−1) was found in only one sample each of wadi and idli, at a load of 10
3–10
4
g
−1.
Salmonella (detection limit, 1 cell (25
g)
−1) occurred in 12 samples of wadi, idli and papad, however was absent in the other three products.
Clostridium perfringens (detection limit, 10
cfu
g
−1) and
Shigella (detection limit, 1 cell (25
g)
−1) could not be detected. The results obtained in the present study indicated that these foods were manufactured using poor-quality starting materials, processed under unhygienic conditions, or/and temperature-abused during transportation and storage. Based on these results, a guideline is recommended for obtaining safe products.</description><subject>aerobes</subject><subject>anaerobes</subject><subject>Bacillus cereus</subject><subject>bacterial contamination</subject><subject>bacterial spores</subject><subject>Clostridium perfringens</subject><subject>coliform bacteria</subject><subject>Enterobacteriaceae</subject><subject>Escherichia coli</subject><subject>feces</subject><subject>fermented foods</subject><subject>food pathogens</subject><subject>food safety</subject><subject>Foodborne pathogens</subject><subject>Legume-fermented food</subject><subject>legumes</subject><subject>microbial detection</subject><subject>Microbiological safety</subject><subject>plate count</subject><subject>Salmonella</subject><subject>Shigella</subject><subject>Staphylococcus aureus</subject><subject>traditional foods</subject><subject>water content</subject><issn>0956-7135</issn><issn>1873-7129</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNqFkE9PAyEQxYnRxFr9CronT24dSheWm9r4p0mNB208EmBnG-p2aWFr0m8vm-rZE8Ob3zC8R8glhREFym9Xo9r7yvq2G40BeBJHAPSIDGgpWC7oWB6TAciCp5oVp-QsxlUCBFAYEPPqbPDG-cYvndVNtt3pxnX7zNdZg8vdGnOjI1ZZF3TlOufbxNQY1th2Se03x2ytwxf2V9dmnxi77AHbpW5usllbOX1OTmrdRLz4PYdk8fT4MX3J52_Ps-n9PLeMiy43AngtJ4JZw-2EF0aW2lDG2ERIW_OypAy41JxasFUhDEySxg2txtyKgpdsSK4P726C3-7SN9TaRYtNo1v0u6ioLIEWRQ_yA5icxxiwVpvgkoe9oqD6SNVK_UWq-kh7PSWWBq8Og7X2Si-Di2rxPk4NACGBUpmIuwOByei3w6CiddharFxA26nKu_-W_ACKGIxq</recordid><startdate>20071101</startdate><enddate>20071101</enddate><creator>Roy, Arindam</creator><creator>Moktan, Bijoy</creator><creator>Sarkar, Prabir K.</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20071101</creationdate><title>Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India</title><author>Roy, Arindam ; Moktan, Bijoy ; Sarkar, Prabir K.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c367t-b706f9473cb6c465b98ab1333479cf68813069a61c0cd57b046886b1d26c75683</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>aerobes</topic><topic>anaerobes</topic><topic>Bacillus cereus</topic><topic>bacterial contamination</topic><topic>bacterial spores</topic><topic>Clostridium perfringens</topic><topic>coliform bacteria</topic><topic>Enterobacteriaceae</topic><topic>Escherichia coli</topic><topic>feces</topic><topic>fermented foods</topic><topic>food pathogens</topic><topic>food safety</topic><topic>Foodborne pathogens</topic><topic>Legume-fermented food</topic><topic>legumes</topic><topic>microbial detection</topic><topic>Microbiological safety</topic><topic>plate count</topic><topic>Salmonella</topic><topic>Shigella</topic><topic>Staphylococcus aureus</topic><topic>traditional foods</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Roy, Arindam</creatorcontrib><creatorcontrib>Moktan, Bijoy</creatorcontrib><creatorcontrib>Sarkar, Prabir K.</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Safety Science and Risk</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food control</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Roy, Arindam</au><au>Moktan, Bijoy</au><au>Sarkar, Prabir K.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India</atitle><jtitle>Food control</jtitle><date>2007-11-01</date><risdate>2007</risdate><volume>18</volume><issue>11</issue><spage>1405</spage><epage>1411</epage><pages>1405-1411</pages><issn>0956-7135</issn><eissn>1873-7129</eissn><abstract>A total of 105 samples of six different types of legume-based popular fermented foods, namely amriti, dhokla, dosa, idli, papad and wadi, purchased from retail outlets in West Bengal, was analysed to determine their microbiological safety status. While dhokla and idli were of high-moisture foods (62
g (100
g)
−1), others had a lower moisture level (14–27
g (100
g)
−1). Papad was alkaline (pH 8.7), whereas all the other foods were acidic (pH 4.4–5.8). Every sample was found contaminated with total aerobic mesophilic bacteria (detection limit, 10
cfu
g
−1); 38% (40/105) of the samples contained more than 10
6
cfu
g
−1. Aerobic mesophilic bacterial spores were found in 88% (92/105) of the samples (detection limit, 100
cfu
g
−1), whereas their anaerobic counterparts were present in 39% (41/105) of the samples (detection limit, 10
cfu
g
−1). Although all the samples, excepting one, were free from
Staphylococcus aureus (detection limit, 100
cfu
g
−1), 20% (21/105) of the samples were found contaminated with
Bacillus cereus (detection limit, 100
cfu
g
−1). Enterobacteriaceae were found in 46% (48/105) of the samples (detection limit, 10
cfu
g
−1). Of the Enterobacteriaceae isolates, 92% were coliforms and 57% were faecal coliforms.
Escherichia coli (detection limit, 10
cfu
g
−1) was found in only one sample each of wadi and idli, at a load of 10
3–10
4
g
−1.
Salmonella (detection limit, 1 cell (25
g)
−1) occurred in 12 samples of wadi, idli and papad, however was absent in the other three products.
Clostridium perfringens (detection limit, 10
cfu
g
−1) and
Shigella (detection limit, 1 cell (25
g)
−1) could not be detected. The results obtained in the present study indicated that these foods were manufactured using poor-quality starting materials, processed under unhygienic conditions, or/and temperature-abused during transportation and storage. Based on these results, a guideline is recommended for obtaining safe products.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodcont.2006.10.001</doi><tpages>7</tpages></addata></record> |
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| issn | 0956-7135 1873-7129 |
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| source | Elsevier ScienceDirect Journals |
| subjects | aerobes anaerobes Bacillus cereus bacterial contamination bacterial spores Clostridium perfringens coliform bacteria Enterobacteriaceae Escherichia coli feces fermented foods food pathogens food safety Foodborne pathogens Legume-fermented food legumes microbial detection Microbiological safety plate count Salmonella Shigella Staphylococcus aureus traditional foods water content |
| title | Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India |
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