Microbiological quality of common sweets from Hisar city
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Date
2007
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Publisher
CCSHAU
Abstract
Sweets are common delicacies prepared and consumed since ages. These
contains sugar and in many cases are supplemented with milk solids. Being rich
sources of nutrients and high water activity, these products are extremely
vulnerable to contamination with spoilage and pathogenic organisms if subjected
to advertent and inadvertent abuse during different stages of their processing,
storage and serving. Rasmalai, Gulabjamun, Pedha, Burfi and Boondi were
investigated for Total Plate Count (TPC) using Plate Count Agar, Yeast and Mold
Plate Count (YMPC) using Potato Dextrose Agar (PDA), staphylococcal count
using Baird Parker Agar (BP Agar) and coliform count using Mac Conkey Broth
by Most Probable Number (MPN) technique. Pour Plate Technique was followed
in all the plate counts.
Three samples of each product were collected with one sample out of three
from a standard shop and one from a local shop. All the samples procured from
standard shop were found to be of better quality as compared to the local shop
except for Rasmalai where no considerable difference was found. All the counts
were found to be highest for Rasmalai and least for Gulabjamun. Staphylococcal
count was found considerably high in all the samples. The TPC, YMPC,
staphylococcal count and coliform count increases at a faster rate when stored for
2 days at room temperature compared to 5 days storage at refrigeration
temperature.