Microb Report 3 - UNIVERSITI PUTRA MALAYSIA FACULTY FOOD...

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U NIVERSITI P UTRA M ALAYSIA FACULTY FOOD SCIENCE AND TECHNOLOGY FST 3202 FOOD MICROBIOLOGY EXPERIMENT 3 DETERMINATION OF MICROORGANISM IN SPICES NAME : LIEW KAI WEN 130815 : STEPHANIE CHEW 129764 : LIM LI YUIN 129782 DATE : 8 th AUGUST 2006 PROGRAMME : BACHELOR OF FOOD SCIENCE AND TECHNOLOGY LECTURER : PROF DR SON RADU : DR FARINAZLEEN MOHD GHAZALI
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TITLE : DETERMINATION OF MICROORGANISM IN SPICES Objectives: 1. To determine the type of microorganism present in spices( mesophilic & thermophilic microorganism , yeast, mold, acid-tolerant bacteria) 2. To determine the form of microorganism present in spices under anaerobic and aerobic conditions. 3. To learn the skill of spore formers determination other than total viable count (for viable cell only) Sample History: The sample that we used is the spices for the ‘Kurma Ayam dan Daging’. The total weight of the packet of spices is 250g. The brand that produced this kind of spices is Adabi and the expiry date of the sample is 6.9.2007. This spice was produced from adapi consumer industries sdn.bhd. Introduction : A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavoring. It has been used for thousands of centuries by many cultures to enhance the flavor and aroma of foods. Early cultures also recognized the value of using spices in preserving foods and for their medicinal value. Contaminated spices have been reported to have been causes of foodborne illness and spoilage. Fewer microorganisms are present in spices with higher antimicrobial activity such as sage, cloves, and oregano. However, all spices and herbs should be cleaned and decontaminated with ethylene oxide, irradiation, or other acceptable methods (Pafumi,1986) . Many of the same substances have other uses in which they are referred to by different terms, e. g. in food preservation, medicine, religious rituals, cosmetics,
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perfumery or as vegetables. For example, turmeric is also used as a preservative; licorice as a medicine; garlic as a vegetable and nutmeg as a recreational drug. Spices are distinguished from herbs, which are leafy, green plant parts used for flavoring purposes. Herbs, such as basil or oregano, may be used fresh; spices, however, are dried. Studies in the past decade confirm that the growth of both gram-positive and gram-negative foodborne bacteria, yeast. and mold can be inhibited by garlic, onion, cinnamon, cloves, thyme, sage, and other spices. Effects of the presence of these spices / herbs can be seen in food products such as pickles, bread, rice, and meat products. The fat, protein, water, and salt contents of food influence microbial resistance. Thus, it is observed that higher levels of spices are necessary to inhibit growth in food than in culture media. Spices and herbs may be contaminated because of conditions in which they were
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Microb Report 3 - UNIVERSITI PUTRA MALAYSIA FACULTY FOOD...

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