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Title: | Microbial Status of Fresh Cut Cooking Banana Variety Alukesel (Musa acuminata× Musa balbisiana, ABB Group) as Affected by Pre-treatments |
Authors: | Siriwardana, H. Abeywickrama, K.P. Herath, I. |
Keywords: | Minimal processing Alukesel banana pre-treatments microbiological quality |
Issue Date: | 2016 |
Citation: | Siriwardana, H., Abeywickrama, K. and 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. |
Abstract: | Fresh cut (minimally processed) cooking banana variety Alukesel was subjected to different pretreatments, packed in polystyrene packages and stored at 5-7 °C 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. |
URI: | http://repository.kln.ac.lk/handle/123456789/12558 |
Appears in Collections: | Chemistry Botany |
Files in This Item:
File | Description | Size | Format | |
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Microbial Status of Fresh Cut.pdf | 380.07 kB | Adobe PDF | View/Open |
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