CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME INFANT FORMULAS HANDLING IN EGYPTIAN MARKETS | ||
| Journal of Soil Sciences and Agricultural Engineering | ||
| Article 10, Volume 31, Issue 8, August 2006, Pages 5393-5406 PDF (181.79 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jssae.2006.222296 | ||
| Authors | ||
| Mervat S. H. Youssef; M. A. Atwa; Neamat I. Bassuony; MP. Abol Ela | ||
| Central Lab. For Food & Feed. Agriculture Research Center- Giza | ||
| Abstract | ||
| The chemical composition. nutritive value and microbial load of some commercial infant formula samples collected from different supermarkets and pharmacies from different places in Cairo . Egypt during 2005-2006 were evaluated. Bacterial assessment including the analysis of aerobic plate counts (APC). Total coliform counts (TCC). faecal coliform counts (FCC). lactic acid bacteria (LAB). Bacillus careus counts (BC) . yeasts (y). and the incidences of Salmonella spp. All commercial infant formulas analyzed immediately after opening The initial total aerobic count of t: 104 CFUg-‘l (mean 7.3x 103 CFUg'i) and a Bacillus cereus count of < 102 CFUg—l (mean 15 CFug-i for formula composed of rice and milk with vegetables containing bacterium) just after opening the boxes or jars of infant foods . In most cases the mean log of APC. TCC. and FCC were highest for wheat with milk. rice with vitamins. rice and milk with Protein, honey and wheat with milk and mixed fruit with wheat and milk. Salmonella SPP was not detected in all investigated samples. Natural inhibitors i.e. dry carrots. acids (citric acid) and sugars (sucrose) were used to reduce the microbial load of investigated infant formulas. Also. the study carried out to asses the nutritive values and chemical compositions of different types of most commonly formulas used in Egypt. Moisture. ash. crude protein. fat and crude fiber were studied. Also amino acids. minerals and vitamins values of the main infant formula samples were determined. | ||
| Keywords | ||
| Infant formulas. Bacteriological evaluation. proximate composition and natural food additives | ||
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