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Investigation on the microbial profile of canned foods

Oranusi, S. U. and Braide, W. and Osigwe, GA (2012) Investigation on the microbial profile of canned foods. Journal of Biological and Food Science Research, 1 (1). pp. 15-18.

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A total of thirty (30) canned food samples comprising of six samples each of Sardines, Milk, Tomatoes, Meat and mixed vegetables were randomly collected from super stores, kiosks and local markets. All samples are within expiry date, none of which is bloated, leaking and/or physically damaged. Samples were analyzed by standard methods for total plate counts (aerobic and anaerobic incubations), and for spoilage, pathogenic and coliform organisms. The total aerobic plate count ranges from < 10cfu/g to 1.4x103 cfu/g. Anaerobic plate count ranges from < 10cfu/g to 1.0 x 102. Bacillus subtilis, B. coagulans, B. cereus, Clostridium perfringens, C. sporogenes, Staphylococcus aureus, Klebsiella spp and S. epidermides were isolated from some of the samples. The need for effective HACCP (Hazard Analysis Critical Control Point) is recommended to prevent under processing, pre-process and post-process contaminations, inadequate cooling, contamination from leakage through seams and pre-process spoilage

Item Type: Article
Uncontrolled Keywords: Canned food, coliforms, expiry date, HACCP, pathogenic organisms, spoilage organisms, total plate counts.
Subjects: Q Science > Q Science (General)
Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Mrs Hannah Akinwumi
Date Deposited: 18 Mar 2015 09:13
Last Modified: 18 Mar 2015 09:13

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