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Microbial contamination of important food borne pathogens in the production of an aseptically processed mango drink Prasad K. Deepti*, Ramteke Pramod Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad- 211 002, India *Corresponding Author's E-mail: deeptiprasad@gmail.com
Online published on 16 September, 2013. Abstract The important critical and vulnerable points of bacterial contamination in the processing line of processed mango drink have been identified. The highest total viable count of 123.17± 34.38 cfu/ml in de-chlorinated water. Highest coliforms were detected in mango pulp (61.33± 18.15 cfu/ml). Among the pathogens tested mango pulp contained Salmonella and Faecal Streptococci at a level of 14.83± 3.37 and 7.67± 2.91 cfu/ml respectively. The food handlers have been shown to be a major source of contaminants of spoilage and pathogenic groups (Coliforms 32.67± 9.09 cfu/cm2). Though the final mix showed a true reflection of the raw materials the processed mango drink was found to be microbiologically safe and were within the standards prescribed by Food Safety Standards Regulations, 2010. Top Keywords Bacterial contaminants, Critical points, Mango drink and Pathogens. Top | |
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