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Occurence of microorganisms in organic food and raw food

Autoři: Brožková Iveta | Moťková Petra | Michálková Kateřina | Dvořáková Veronika | Červenka Libor

Rok: 2017

Druh publikace: ostatní - článek ve sborníku

Název zdroje: 12th International Scientific Conference Biotechnology and Quality of Raw Materials and Foodstuffs : book of abstracts and posters

Název nakladatele: Slovenská poľnohospodárská univerzita v Nitre

Místo vydání: Nitra

Strana od-do: nestránkováno

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
eng	Occurence of microorganisms in organic food and raw food	One of the factors that assess the quality of the food is the degree of microbial contamination. The work is concern to the occurrence of microorganisms in organic foods and a minimal heat-treated foods. The effect of dehydration temperature on microbiological quality of minimally processed “raw food” (MPRF) samples containing buckwheat flakes, brown flaxseeds, chia seeds, hazelnuts, cashew nuts and dried goji barriers was established. MPRF samples were prepared according to the recipe frequently used by vegetarians and vegans. Samples were analysed for their microbiological quality and safety as well as the prevalence of selected bacterial pathogens. Enumeration of Total Plate Count (mesophiles)(TPCM), coliform bacteria, anaerobic sulfite-reducing bacteria, spore forming bacteria, yeast and moulds and were carried out as described by European standard methods. Raw biscuits were dried at three different temperatures (40 °C, 50 °C and 60 °C) and effect of temperature on the rate of microbial contamination was observed. While fungi were effectively reduced at all drying temperatures, higher total viable and coliform counts were found in MPRF samples after drying at 40 °C and 50 °C. Despite the fact that fungi were present in all the ingredients in the range from 2.65 log CFU·g-1 to 4.31 log CFU·g-1, the dehydration process caused a decrease in the content of fungi to below the limit of detection. On the other hand, aerobic and facultative anaerobic bacteria (measured as TPCM), as well as coliform bacteria persisted in MPRF samples dehydrated at 40 °C at high levels (> 7.48 log CFU·g-1 and 7.89 log CFU·g-1, respectively). Significant improvement of microbiological quality of final product was attained after dehydration at 60 °C. Preparation of of minimally processed “raw food” at 40 °C seems to be more friendly towards antioxidant properties, but poses a serious microbial hazard.	microrganisms; raw food; temperature

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