Microbiological quality of ready to eat coleslaw marketed in Ibadan, Oyo-State, Nigeria

Autor: Oluwadara Alegbeleye, Ithamar Alegbeleye, Moses O. Oroyinka, Oluwafemi Bamidele Daramola, Abiola Tosin Ajibola, Wilfred Oluwasegun Alegbeleye, Adewole Tomiwa Adetunji, Wasiu Akinloye Afolabi, Olayinka Oyedeji, Adetunji Awe, Aminat Badmus, Joshua Temiloluwa Oyeboade
Jazyk: angličtina
Rok vydání: 2023
Předmět:
Zdroj: International Journal of Food Properties, Vol 26, Iss 1, Pp 666-682 (2023)
Druh dokumentu: article
ISSN: 10942912
1532-2386
1094-2912
DOI: 10.1080/10942912.2023.2173775
Popis: ABSTRACTThis study assessed the microbiological quality of coleslaw samples sold at restaurants in Ibadan, Oyo-state, Nigeria. Three hundred and sixty samples were analyzed over a 12-week period for aerobic mesophilic counts, psychrotrophic counts, levels of Enterobacteriaceae, yeasts and molds, total lactic acid bacteria and total anaerobes. The coleslaw samples were also analyzed for presumptive L. monocytogenes and Salmonella spp. Counts of up to 9.2, 8.2, 9.4, 9.0, 8.7, and 8.9 log CFU/g for aerobic mesophilic organisms, psychrotrophic counts, Enterobacteriaceae, yeasts and molds, total lactic acid bacteria and total anaerobes, respectively, were recovered from the coleslaw samples. Despite high counts of yeasts and molds and LAB (up to 9 and 8.7 log CFU/g, respectively) recovered from some samples, no visible spoilage was detected. The levels of microorganisms recovered from the coleslaw samples at different sample collection time (week 1–12) were significantly (P
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