Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Short Communication Volume 4 Issue 5

Determination of Microbiological Attributes of Unpackaged and Packaged Raisin Samples Sold in Manisa Markets

Kivilcim Celik* and Bulent Ergonul

Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, Manisa, Turkey

*Corresponding Author: Kivilcim Celik, Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, Manisa, Turkey.

Received: March 14, 2020; Published: April 10, 2020

×

Abstract

  Dried raisin which has a high economic value is an essential product of Eagean Region, especially in Manisa. Raisins that can be sold outdoors in some places contain the microbial load. This microbial load may be at levels that may threaten human health. In this study, it is aimed to determine the microbiological attributes of unpackaged or packaged dried raisin samples from different locations of the Manisa region. A total of 62 different dried raisin samples were collected and brought into Manisa Celal Bayar University, Microbiology Laboratory and were taken under microbiological investigation. Average microbiological attributes of 43 unpackaged and 19 packaged dry raisin samples were determined and were compared to values given in Communication for Microbiological Criteria for Dried Fruits and Vegetables of TSE.

Keywords: Microbiology; Raisin; Package; Unpackage; E. coli; Staphylococcus aureus

×

References

  1. Çelik K. "Determining several quality characteristic of muffin cakes with grape pomace". Manisa Celal Bayar University, Science Institute, Department of Food Engineering (2018).
  2. Gülcü M., et al. "Black grapes rich nutrient content and its importance for health". 10th Food Congress of Turkey (2008).
  3. Göktaş A. "Grape growing". Garden Cultures Research Institute in Eğirdir 18 (2008): 1-22.
  4. Acun S. "The effect of grape pulp and grape seed with waste from wine enterprises on the quality of biscuits". Süleyman Demirel University, Science Institute, Department of Food Engineering (2011).
  5. Farahbakhsh E., et al. "Microbiological quality of raisin dried by different methods". International Journal of Food Safety Nutrition and Public Health 2 (2015): 62-66.
  6. Akın A and Altındişli A. "Determination of fatty acid composition and phenolic content of seed oils of emir, gök üzüm and kara dimrit grape varieties”. Academic Food Journal6 (2010): 19-23.
  7. Ministry of Food, Agriculture and Livestock.
  8. TR Prime Ministry Undersecretariat of Foreign Trade Export Incentive Center. Turkey Food Associations Federation (2014).
  9. Turantaş F and Sömek Ö. "Determination of mould count, diversity, the effect of storage and dominant mould strains in raisin samples". Food Health2 (2018): 132-139.
  10. Baysal T., et al. "Packaging and storage of dried products". 11th National Installation Engineering Congress (2013): 37-41.
  11. Al Askari G., et al. "Physicochemical and microbiological study of “Raisin”, local and imported (Morocco)". Middle-East Journal of Scientific Research1 (2012): 1-6.
  12. Erdem T., et al. "Color change analysis of dried orange slices during hot air color change analysis of dried orange slices". Fresenius Enviromental Bulletin9 (2018): 6064-6072.
  13. Perera CO. "Selected quality attributes of dried foods". Drying Technolgy4 (2005): 717-730.
  14. Ratti C. Advances in Food Dehydration. Ratti C, editor. CRC Press Taylor&Francis Group (2009): 488.
  15. Mahayothee B., et al. "Influence of drying conditions on colour, betacyanin content and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus)". International Journal of Food Science and Technology2 (2019): 460-470.
  16. İçier F and Sabancı S."Htgiene in Drying and Operation". 11th National Installation Engineering Congress (2013): 29-36.
  17. Khiari R., et al. "Raisin processing: physicochemical, nutritional and microbiological quality characteristics as affected by drying process". Food Reviews International 3 (2019): 246-298.
  18. Morata A., et al. "Grape drying: current status and future trends". Grape and Wine Biotechnology (2016): 145-165.
  19. Rustioni L., et al. "Optical properties of berry epicuticular waxes in four Georgian grape cultivars (Vitis vinifera)". South African Journal of Enology and Viticulture 33.2 (2012): 138-143.
  20. Adiletta G., et al. "Drying characteristics and quality of grape under physical pretreatment". Journal of Food Engineering 172 (2016): 9-18.
  21. Lydakis D., et al. "Optimization study of sulfur dioxide application in processing of sultana raisins". International Journal of Food Properties3 (2003): 393-403.
  22. Akbal N and Vural A. "Investigation of microbiological quality properties of dried fruit samples". Dicle University Journal of Veterinary Medicine (2018): 93-97.
  23. BAM (Bacteriological Analytical Manual). “Chapter 3: Aerobic Plate Count” (2020).
  24. BAM (Bacteriological Analytical Manual). Chapter 18: Yeasts, Molds and Mycotoxin (2020).
  25. BAM (Bacteriological Analytical Manual). Enumeration of Escherichia coli and the Coliform Bacteria (2020).
  26. BAM (Bacteriological Analytical Manual). Enumaration of Staphylococcus aureus. (2020).
  27. Vural A and Yeşilmen S. "A research on microbiological quality of raw meatballs for sale in Diyarbakır". Turkish Journal of Microbiology Society 33 (2003): 350-355.
×

Citation

Citation: Kivilcim Celik and Bulent Ergonul. “Determination of Microbiological Attributes of Unpackaged and Packaged Raisin Samples Sold in Manisa Markets". Acta Scientific Nutritional Health 4.5 (2020): 10-13.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

Indexed In





News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is October 25, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US