Assessment of the Microbiological and Mycotoxins Quality of Selected Dried Fruits with Special Reference to Microwave Treatment
Journal Title: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) - Year 2018, Vol 12, Issue 10
Abstract
Dried fruits are susceptible products for microbial growth and consequent toxin production. In this study, fruits (figs, apricots, raisins and plumes) were dried and exposed to further microwave treatment (30, 60, 90 and 120 seconds) then determined and compared the incidence of microbial and mycotoxin quality to select non-compliant samples. Standard and established methods were used for both microbial and mycotoxins analysis, in home-made and commercial samples. The results indicated that all of the commercial samples were contaminated with aerobic mesophilic bacteria, moulds and yeasts count as well as spore-forming bacteria. They were (4.4±1.8)x102 ~(9.6±6.3)x103 , (4.7±2.4)x103 ~(6.3±2.3)x104 and (2.5±0.84)x102 ~(7.8±2.8)x102 cfu/g, respectively. Pathogines such as Bacillus cereus, Staphylococcus aureus, Salmonella spp, Shigella spp, Clostridium perfringens and Eschereichia coli were not detected neither in home-made nor in commercial samples. Minimum efficiency of microwave treatment was observed at 30 seconds exposure time resulted in significant (p<0.05) reduction of the microbial population. At 60 seconds exposure, aerobic mesophilic bacteria, moulds and yeasts count and spore-forming bacteria were decreased by 1-3 log cycle and decimal reduction time 0.59-4.90 minuets. Mycotoxins occurrence were recorded in low frequency, following the Egyptian standards for total aflatoxins and ochratoxin A, i.e., ≤ 4 and 10 µg/kg, respectively. Finally, microwave treatment is a suggested step to reduce microbial population during drying process by time, while was not effective against mycotoxins.
Authors and Affiliations
Emad A. H. Guirguis*
Keywords
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