University of Khartoum

Methods for Reduction of the Bacterial load in Marara meals at Gabal Awlia Locality -Sudan

Methods for Reduction of the Bacterial load in Marara meals at Gabal Awlia Locality -Sudan

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Title: Methods for Reduction of the Bacterial load in Marara meals at Gabal Awlia Locality -Sudan
Author: Malik, Gawahir Elyas Abdalla
Abstract: Background: Marara is a traditional Sudanese dish composed of sheep offals. It contains a high nutrient content belong to the essential human diet. As a raw meat it could be a source of bacterial hazards of different types and loads in which the magnitude of hazards will be increased steadily and affect consumers health negatively .This experimental study was aimed to investigate and evaluate the effect of three bacterial reduction methods on bacterial load of the traditional Sudanese Marara dish obtained from butcher shop in Alkalakla Al lafa retail meat market. Methodology: Qualitative bacterial analysis in the control and treated samples was done to determine the presence of the pathogenic Gram-positive Cocci Staphylococcus aureus and Gram- negative rod Escherichia coli. Total viable count in the control and treated samples was done to assess and compare the bacterial load before and after treatments. Two kilograms of Marara content were divided in to four parts 500 gram for each , one left as control and other parts were treated with the three bacterial reduction methods, citric acid in five concentrations (3.5%, 5.5%,7.5%,9.5%, 11.5%) and (for three period of time4, 8, 12 minutes), Garlic paste in five concentrations (3.5%, 5.5%, 7.5%, 9.5%, 11.5%) and (for three period of time4, 8, 12 minutes) and Hot water immersions at four temperatures (70ºC, 80ºC, 90ºC, 100ºC), for four times (8, 4, 2, 1) minutes respectively. The total sample number was 47. Results: Bacteriological assessment for both control and treated samples revealed the presence of Gram- positive Staphylococcus saccharolyticus and Gram-negativeSalmonella entrica. No Staphylococcus aureus or Escherichia coli were identified. The three applied treatments showed obvious effect on bacterial load reduction in the experimental samples in comparison with control by (Log101- Log103) cfu/g. Citric acid treatment at all concentrations and times applied revealed the highest degree of bacterial load reduction, followed by hot water immersion and then garlic paste. The degree of bacterial load reduction was positively correlated to the increase of concentrations, temperature and time applied. Conclusion: Although the bacteria load was reduced significantly by the three applied treatments, it was still above the recommended level for meat and meat product, which is 5 (Log104) cfu/g. The isolation of the Staphylococcus saccharolyticus and Salmonella entrica after treatments means other bacteriological hazard may exist. The bacterial load reduction achieved at high concentrations and temperature could affect the taste of raw Marara as known by consumers. Marara should be adequately cooked to minimize the potential microbiological hazards and served as any other meat dish.
URI: http://khartoumspace.uofk.edu/123456789/26553


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