fermented milk; microbiology; pH; sensory evaluation; Hazard Analysis and Critical Control Point
Abstract :
[en] A total number of 60 samples from traditional fermented milk "Rayeb" was randomly collected from different localities in Sfax governorate, Tunisia and subjected to determination of pH, sensory evaluation and determination of total yeast and mold count, Coliforms count, total staphylococcal count, Staphylococcus aureus count and detection of Salmonella. The obtained results revealed that pH was ranged from 3.8 to 4.7, 40 out of 60 samples (66.67 %) had the grade good in sensory evaluation, the mean yeast and mold count was 1.34×10 7 ± 2262054 CFU/mL, the mean coliforms count was 3.707×10 3 ± 1510 CFU/mL. the mean count of total staphylococci was 5.10×10 3 ± 1257 CFU/mL, the mean S. aureus count was 68.4 ± 13 CFU/ mL. The incidence of pathogens in fermented foods, as highlighted in this study suggests that measures that minimize the risk of food-borne illnesses should be taken. The application of Hazard Analysis and Critical Control Point (HACCP) as advocated by the WHO should be applied to a wide range of fermented foods in addition to other measures such as use of starter cultures, legislation and educating handlers who prepare such food.
Disciplines :
Food science
Author, co-author :
Samet-Bali, *; Laboratoire Valorisation, Analyse et Sécurité des Aliments (LAVASA), Département de biologie, Ecole Nationale d'Ingénieurs de Sfax, Sfax, Tunisia
Felfoul, I
Lajnaf, R
Attia, H
Ayadi, Mohamed ; Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, B.P.W, 3038 Sfax, Tunisia > Département de biologie, > Laboratoire Valorisation, Analyse et Sécurité des Aliments (LAVASA)
Language :
English
Title :
Hygienic quality of “Rayeb”, a traditional Tunisian fermented cow’s milk
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