ABSTRACT
The purpose of this study was to evaluate the microbiological contamination and aflatoxin content in unpacked and packed nuts after storage for different times under different temperatures. The results could be summarized as fallow: 1. At zero time, aerobic bacterial count in unpacked and packed nut were : [3.0x102 , 2.5x102 ] c.f.u /g , [5.0x103 , 2.0x102 ] , [6.0x103, 1.0x102 ] , [2.0x103 , 1.0x102] in almonds , walnut , Hazelnut and peanut respectively. 2. All of investigated samples were free from anaerobic bacteria, fecal coliform, and Bacillus cerus. 3. Staph aureus and coliform were detected in all of unpacked nuts and absent in all of packed nuts. 4. Moulds and yeast count in unpacked and packed nuts were [3.0x103], [1.0x102], [6.0x103, 7.0xlO]. [8.0xl04, 1.0xl02l and [9.0x103, l.0x102] c.f.u lg in almonds, walnut] Hazelnut and peanut respectively. 5. There were a gradual increase in aerobic bacteria, Staph.aureus, mould and yeast counts after scorage for 45 and 90 days at room temperature but there were gradual decrease after storage at low temperature. 6. All of packed nuts were free from aflatoxin [ B] and total aflatoxin, while it was detected in unpacked nuts ranged from [ 0.05 to 0.17 microg / kg ·1] for aflatoxin [ B 1] and from [ 0.5 to 1.6 microg/kg ] at the end of storage for total aflatoxin. The authors' mentioned that, packaged of nuts and storage under l0 temperatures are important factor for quality control of nuts
ABSTRACT
This study was conducted to evaluate the microbiological profile and aflatoxins content in unpacked and packed dried fruits after storage under different conditions. Samples were stored for 45 days, 90 days at room temperature and refrigeration. Microbiological examination and aflatoxins content were periodically determined in addition of zero time. The results could be summarized as follow: 1. At zero time, aerobic bacterial count in unpacked and packed dried fruits were [3.0xl03, l.0x102], [l.0xl03, 2.5x102], [l.0x105, 4.0x102] and [3.0x104, 3.5 x102 ] c.f.u / gm in dried dates , dried figs , dried grapes and dried apricots respectively. Mould and yeast count were [5.0 x104, l.0x102], [6.0xl04, 1.5 x102], [7.0x104, 1.0x102] and [6.0x105, 2x102] c.f.u / gm in the investigated samples respectively. All the samples were free from anaerobic bacteria, fecal coliform and Bacillus cereus. Coliform and Staph aureus were detected in the unpacked dried fruits and absent in packed dried fruits. Aflatoxin B1 [AF/ B1] and total aflatoxins were not detected in all the investigated packed samples. 2. There were a gradual increase in aerobic bacteria, mould and yeast counts after storage for 45, 90days at room temperature, and then there were a gradual decrease especially after the end of storage at cooling temperature. 3. Aflatoxin B1 and total aflatoxins were detected only in unpacked dried figs, apricots and date after storage for 90 days at room temperature. The authors recommended that during storage fruits must be protected from rodents and insects. The drying process must be rapid enough to preclude significant growth of spoilage forms before theaw is reduced to a safe level and storage in the refrigerator at cooling temperature