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Microbial Status of Fresh Cut Cooking Banana Variety Alukesel (Musa acuminata × Musa balbisiana, ABB Group) as Affected by Pre-Treatments

Authors:

H. Siriwardana ,

University of Kelaniya, LK
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Department of Botany
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K. Abeywickrama,

University of Kelaniya, LK
About K.
Department of Botany
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I. Herath

Genetech Molecular Diagnostic & School of Gene Technology, LK
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Abstract

Fresh cut (minimally processed) cooking banana variety Alukesel was subjected to different pre-treatments, packed in polystyrene packages and stored at 5-7 0C for a week. Effect of several identified pre-treatments on Total Plate Count (TPC) and Total Yeast and Mould counts (TYM) were evaluated. Bacteria isolated from plates were identified using biochemical tests and molecular tools. In pre-treated samples, microbial counts were within safe-to-consume limits. Bacillus cereus, Enterobacter ludwigii and Bacillus thuringiensis were identified from fresh cut samples using molecular tools. Citric acid at 3% w/v effectively controlled bacteria, yeasts and moulds and this observation was significantly different from the control (p<0.05). The present study has shown that 3% citric acid was the most effective pretreatment for minimal processing of Alukesel which controlled bacteria, yeasts & moulds completely. Alukesel pretreated with 3% citric acid was free from food borne pathogens such as Salmonella, Clostridium, Yersinia, and Listeria.


The Journal of Agricultural Sciences, vol.11, No 1, January 2016, pp.24-34
DOI: http://doi.org/10.4038/jas.v11i1.8077
How to Cite: Siriwardana, H., Abeywickrama, K. & Herath, I., (2016). Microbial Status of Fresh Cut Cooking Banana Variety Alukesel (Musa acuminata × Musa balbisiana, ABB Group) as Affected by Pre-Treatments. Journal of Agricultural Sciences. 11(1), pp.24–34. DOI: http://doi.org/10.4038/jas.v11i1.8077
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Published on 10 Jan 2016.
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