Microbiological quality and growth of Staphylococcus aureus in liquid type of traditional Indian sweets.

Venkatasubbaiah, P. and Dwarakanath, C. T. (1985) Microbiological quality and growth of Staphylococcus aureus in liquid type of traditional Indian sweets. Journal of Food Science and Technology, 22 (6). 394-397, 9 ref..

PDF Journal of Food Science and Technology, India, Volume-22(6 (1985) 394-397.pdf - Published Version Restricted to Registered users only Download (147kB)

Abstract

8 types of liquid sweet (based on poppy seed, green gram, Bengal gram, wheat semolina, sago, vermicelli (all prepared in the laboratory), basundi ( a product made from conc. cream, sugar and flavourings) and badam ''milk'' (consisting of almond ''milk'', colours and flavourings) (both products obtained from hotels in Mysore city, India)) were assessed for microbiological quality. Total bacterial counts ranged from 2.0 x 10-2 to 13.3 x 10-5/g. Coliforms were absent in all samples, except the green gram-based preparation and basundi. Yeasts and moulds were present in the green gram-based preparations and in badam milk. pH of the samples varied from 6.15 to 6.80, and the sucrose concn. did not inhibit growth of Staphylococcus aureus. Sterilized and unsterilized samples of the liquid sweets were inoculated with S. aureus and stored at room temp. (26 plus/minus 2 degree C) and at 37 degree C. Sampling was carried out at 4, 6, 8, 18 and 24 h intervals to find out the extent of growth of S. aureus. Growth rate of inoculated S. aureus was better at 37 degree C than at 26 plus/minus 2 degree C, and the associative microflora present in general did not inhibit the organism's growth. Growth was greater in unsterilized samples of poppy, green gram and sago based sweets and in basundi at both temp. and in Bengal gram sweet at 26 plus/minus 2 degree C. Max. growth in sterilized and unsterilized samples at both temp. was attained at 12 to 18 h, except in basundi and badam milk which needed shorter periods. Max. growth was observed in 4 and 8 h in sterilized and unsterilized badam milk, resp., vs. 8 h in sterilized and unsterilized basundi at 37 degree C.

Item Type:	Article
Uncontrolled Keywords:	STAPHYLOCOCCUS-; desserts, Staphylococcus aureus growth in Indian liquid; LIQUIDS-; DESSERTS-; Staphylococcus aureus growth in Indian liquid desserts
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 29 Microbiological food
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jun 2016 06:55
Last Modified:	23 Jun 2016 06:55
URI:	http://ir.cftri.res.in/id/eprint/6577

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