Microbial contamination of important food borne pathogens in the production of an aseptically processed mango drink.
Prasad K. D., Pramod Ramteke
Author Affiliation: Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad - 211 002, India.
Asian Journal of Dairy and Food Research 32 : 56-64
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.