Influence of Certain Natural Antimicrobials on Few Food Borne Fungi Isolated from Ready to Eat and Ready to Cook Foods.

Deepak, J. C. (2013) Influence of Certain Natural Antimicrobials on Few Food Borne Fungi Isolated from Ready to Eat and Ready to Cook Foods. [Student Project Report] (Submitted)

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Abstract

A study on fungal contamination in ready to eat and ready to cook foods such as Chapathi, Paratha, Pappad, Raisins, Kurkure, Lays, Milk powder and Maggi Noodles was evaluated on Potato Dextrose Agar (PDA) media. From the above samples as many as nine fungal species such as Aspergillus flavus, Penicilium species, Cladosporium species, Fusarium species, Alternaria species, Nigrospora species, Helminthosporium species, Mucor species and Pullularia species has been isolated and identified tentatively. The results revealed that the ready to eat snack food Kurkure harboard higher number of fungal load (3.0× 10 3 Cfu/ml) than any other samples under study. Contrary to this the other snack food Lays yielded less number of fungal colonies (2× 10 1 Cfu/ml).However, it has been observed that almost all foods (ready to eat and ready to cook) yielded some amount of fungus load. These results suggest that none of the packed foods sold as snacks and ready to eat foods in the market are safe to consume, as they posses minimum amount of aerial fungal contamination. The major mycotoxigenic fungi such as Aspergillus flavus and Penicilium species was subjected for antimicrobial activity using few essential oils such as Cinnamaldehyde, Eugenol, Guaiacol, Thymol, Vanillin. Among the essential oils tested, Eugenol was found to be more effective in inhibiting both fungi. Minimum Inhibitory Concentration (MIC) studies using Aspergillus flavus, Penicilium species, Fusarium species and Alternaria species indicated less than 10μl/ml. Further microscopic observations and Scanning Electron Microscopy (SEM) studies revealed that in oil treated Thymol sample deformation in mycelia and conidial structures was observed and also, less and irregular conidial structures and thickened conidia were very common in oil tested samples than the control.

Item Type:	Student Project Report
Uncontrolled Keywords:	Snack food, Scanning Electron Microscopy (SEM), Minimum inhibitory concentration(MIC), Ready to eat foods, Aspergillus flavus, fungal contamination
Subjects:	600 Technology > 08 Food technology > 10 Food Microorganisms 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Food Protectants and Infestation Control
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Apr 2014 07:55
Last Modified:	28 Apr 2014 07:55
URI:	http://ir.cftri.res.in/id/eprint/11486

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