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Analysis of Fungal Contamination in Dry Vegetables Marketed for Consumption
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| Author:
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BLESSY PUSHPARATHNA S, MURALIDHARAN NP
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| Abstract:
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Aim: To analyse the fungal growth in dry vegetables marketed for consumption.
Introduction: Fungal and bacterial growth on the food is primarily the causative agent of food spoilage. Good agricultural and manufacturing practices could be considered the best intervention to avoid mycotoxin contamination of dry vegetables. During storage, the use of low temperatures and modified atmospheres is considered an essential control for fungal growth on the raw material. Storage facilities are considered the main factor to prevent contamination from the environment. This research deals with the fungal growth in dried Solanum nigrum (black nightshade), Capsicum annuum (red chillies) and Solanum torvum (turkey berry).
Materials and methods: The vegetable samples used in the study were all collected from 3 different local shops. The media used for culturing the microorganisms was Saborated Dextrose Agar (SDA). The 10g of the samples were taken and were soaked in normal clean drinking water for 30min. Then the swab of it was taken and cultured in the SDA agar and was incubated for 12hrs at room temperature. Then the growth of fungal colonies was observed.
Results and discussion: Results of this study showed that there was a high detection of fungal growth in the dry vegetables which are marketed in the local shops.
Conclusion: It could be concluded that fungal contamination of dry vegetables used in food products is rarely assessed and rarely controlled. Therefore the population is at high risk of being exposed to food contaminants through dried vegetable products. On the other hand, certain technologies could reduce toxin contamination in the surveyed goods. These include improved processing, packaging, storage and handling practices.
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| Keyword:
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Fungal contamination; Dry vegetables; Marketing;
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.SP1.412
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| Download:
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