The Effect of Packaging Materials on the Microbial load for Some Spices Powder | ||
| Fayoum Journal of Agricultural Research and Development | ||
| Article 19, Volume 25, Issue 1, January 2011, Pages 1-10 PDF (601.34 K) | ||
| Document Type: Research articles. | ||
| DOI: 10.21608/fjard.2011.195491 | ||
| Authors | ||
| Mohamed Ali El Ziyaina; Mohamed Suleiman Ahtach; Ali Mohammed Abouhlvai | ||
| Abstract | ||
| Spices known as natural products used in its entirety or crushed form. In this study we used four types of spices, a red pepper, black pepper, turmeric and a mixture of spices known as (Bahararat), which is made up of bays, ginger ,cinnamon, nutmeg and fog, rose has been the mobilization of such species in three types of packaging materials, a glass Many (LDPE) low Density Polyethylene and Polypropylene (PP) Polypropylene and stored at room temperature for 120 days. The packaging materials were identified by a device (FTIR25) Fouier Transfor Infrared Spectrocopy. the purpose of These treatments was to study the effect of packaging materials on bacterial load as the total number of bacteria, aerobic ,coliform, yeast and fungi, have also been identified for some types of E. coli Coliforms bacteria and fungi that might exist in the samples treated and which constitute a danger to consumer health. The Results of the study showed that the packaging material had a positive effect in terms of reducing bacterial contamination, while Ahararat packaged in containers of glass was the least contamination between types of other packing ,and also the results were comparable in both (PP) and (LDPE) ,except (PP )which was more efficient than the second (LDPE) in all spices. The results also indicated that the highest level of bacterial contamination was found in the black pepper and less bacterial contamination was in Ahararat. The study also identified many different types of intestinal bacteria, including klebsiella oxytoca , klebsiella, E. coli, Citrobacter frindii, Enterobacter arogeenoza, as well as the command for the fungi were identified on some species : Aspergillus flavus Aspergillius niger Aspergillius tamarii Penicillum aurantiogriseum., Rhizopus spp < /span>, Penicillium corylophilum. The most of these fungi was found in turmeric and black pepper samples. Spices are widely used, especially in Libyan meals Therefore, we must take care of it in terms of packaging and storage conditions in order to ensure that they will get to consumer in good conditions, away from the radiation treatments that could produce health risks or reduce the acceptance from the consumer as well as in the case of the sterile gas which used such as carbon dioxide Alaiteleyn, propylene. | ||
|
Statistics Article View: 64 PDF Download: 126 |
||
