Microbiological Assessment Of Date Fruits Purchased From Owode Market, In Offa, Kwara State Nigeria.

Risiquat, Raimi Olayinka

doi:10.9790/2402-0432326

Cited by 8 publications

(8 citation statements)

References 13 publications

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“…Windy and dry months during cultivation may also carry toxigenic fungal spores, which can find ways to survive and germinate even in low temperature storage condition after postharvest processing [2]. Germination and multiplication of these fungal spores can introduce mycotoxins such as aflatoxins, ochratoxin, and enniatin, which are considered as a serious risk factor challenging the quality and safety of dates [12].…”

Section: Resultsmentioning

confidence: 99%

“…The chemical composition and quality of dates are dependent on several factors such as the types of cultivar, climatic and farming conditions, and pre- and postharvest practices. Varying with the size and types of cultivars each date retains 20-70 calories [2] and the chemical components of dates are always dominated by fructose and glucose sugar, also retaining moisture, fibers, proteins, fats, minerals, and vitamins (Table 1). …”

Section: Introductionmentioning

confidence: 99%

“…Generally fresh dates may carry nonpathogenic epiphytic microorganisms, but presence of pathogens/microorganisms, including Escherichia coli , Salmonella spp., Streptococcus spp., Staphylococcus aureus , Bacillus cereus , Aspergillus spp., Alternaria spp., and Fusarium spp. [2, 4, 5], in date flesh in a level higher than the satisfactory limit set by the responsible regulatory bodies is a potential public health risk from the food safety view point. In addition to bacteria and molds, sometimes the association of osmotolerant yeasts species in date flesh may occur even after packaging and refrigeration, being marked as another important cause that can affect the quality of dates [2].…”

Section: Introductionmentioning

confidence: 99%

“…[2, 4, 5], in date flesh in a level higher than the satisfactory limit set by the responsible regulatory bodies is a potential public health risk from the food safety view point. In addition to bacteria and molds, sometimes the association of osmotolerant yeasts species in date flesh may occur even after packaging and refrigeration, being marked as another important cause that can affect the quality of dates [2]. Bacterial growth is facilitated due to the high moisture content of date flesh; on the other hand growth of molds becomes prominent when the dates are dried and stored [6].…”

Section: Introductionmentioning

confidence: 99%

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Microbiological Quality Assessment of Popular Fresh Date Samples Available in Local Outlets of Dhaka City, Bangladesh

Zamir

Islam

Rahman

et al. 2018

International Journal of Food Science

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It is evident that date fruits provide a wide variety of essential nutrients which impart potential human health benefits. In Bangladesh, the popularity of date and its consumption surge few-fold during Ramadan among Muslims owing to the profound emotion related to religious belief that breaking of dawn-to-dusk fasting with dates is fulfilling a Sunnah. The present study aimed to explore the microbiological quality of the five most popular fresh date samples (Nagal, Dhapas, Boroi, Morium, and Tunisia) purchased from different locations of Dhaka City, Bangladesh. Among 25 samples tested, 23 were observed to carry 3.30-5.65 Log CFU/gm aerobic bacteria and 3.30-5.36 Log CFU/gm yeasts and molds population. Coliform bacteria and Escherichia coli were not found in any of the samples analyzed in this study. However, except Nagal and Boroi from Mohammadpur and Mirpur, respectively, none of the samples were found safe to consume according to the microbiological grade recommended by Woolworths Quality Assurance Standard (WQAS), 2009, as fresh dates with microbial load can cause food poisoning or even foodborne intoxication. Date samples with less or no processing is responsible for this contamination which can be subsided and eliminated by appropriate handling and hygiene practices during postharvest processing.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Microbiological Quality Assessment of Popular Fresh Date Samples Available in Local Outlets of Dhaka City, Bangladesh

Zamir

Islam

Rahman

et al. 2018

International Journal of Food Science

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“…In addition, E. coli, S. aureus , Proteus mirabilis , Streptococcus spp., Enterobacter spp., and Salmonella spp. have been isolated from date fruits in Nigeria (Risiquat, 2013).…”

Section: Introductionmentioning

confidence: 99%

Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperatures

Olaimat,

Al‐Holy,

Abughoush

et al. 2023

Journal of Food Science

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This study aimed to investigate the behavior of Salmonella enterica and Listeria monocytogenes in processed date paste and syrup at different temperatures. Commercial products were inoculated with approximately 6 log CFU/mL of S. enterica or L. monocytogenes and stored at 4, 10, and 24°C for 90 days. S. enterica was able to survive in date products until the end of storage at 4°C. At this temperature, numbers decreased by 2.1 log CFU/g in date paste and by 3.4 log CFU/g in date syrup; however, at 10°C, cells were reduced >4.2 log CFU/g and were undetectable by direct plating in date paste or by enrichment (complete elimination) in syrup. Further, at 24°C, complete elimination of S. enterica was achieved in date paste and syrup by 30 and 7 days, respectively. L. monocytogenes numbers decreased by 1.4, 4.4, and >4.6 log CFU/g in date paste stored at 4, 10, and 24°C for 90 days, respectively. In date syrup, numbers of L. monocytogenes decreased to undetectable levels by 50, 14, and 4 days at 4, 10, and 24°C, respectively, by direct plating and complete elimination was observed at 10 and 24°C by 50 and 30 days of storage, respectively. The initial pH values of date paste and syrup were 4.7 and 4.8, respectively, and remained stable until the end of storage except for L. monocytogenes‐inoculated syrup. Practical Application Salmonella enterica and Listeria monocytogenes can easily survive in date paste and syrup particularly at refrigerator temperature, which explains the necessity of preventing the contamination of date products with foodborne pathogens.

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In vitro and in vivo antimicrobial activity of the fumigant, ethyl formate, against bacteria and fungi of date fruits in postharvest phase

Abo-El-Saad,

Badawy,

Shawir

et al. 2024

Food Measure

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The search is on for safer alternatives to fumigants like methyl bromide and phosphine, which harm the ozone layer and pose other risks. Ethyl formate is a promising candidate due to its potential antimicrobial and insecticidal action in stored products like date fruits. The susceptibility of date fruits to microbial spoilage is significantly influenced by factors such as moisture content, storage practices, and environmental conditions. In the present study, the in vitro antimicrobial effect of ethyl formate against three microbial species, namely Aspergillus niger F4, Mucor circinelloides YMM22, and Pseudomonas aeruginosa B1 was tested under laboratory conditions. In addition, two common date fruit varieties, semi-dry El-Wady I and the dry Frehi, were fumigated with ethyl formate alone in a laboratory-scale prototype and with a mixture of ethyl formate and CO2 at a semi-industrial scale prototype. Both varieties had an initial moisture content of around 13.40 and 12.48% for El-Wady I and Frehi, respectively. The fumigation was conducted using the optimal concentration of 70 mg/L air for 24 h incubation period. Fumigation with ethyl formate alone or in combination with CO2 significantly reduced the number of viable bacteria and fungi (CFU/g), but the potential for a combined effect with CO2 was not investigated. The percentages of reduction in the fungal count were 78.18 and 90.76% for Frehi and El-Wady I varieties, respectively in a semi-industrial scale prototype. Moreover, the percentages of reduction in the bacterial count were 53.31 and 65.20%, respectively for Frehi and El-Wady I varieties. Ethyl formate showed promise as a natural alternative to control microbial contamination of stored date fruits. Further research suggests that increasing fumigation duration or concentration could provide comprehensive control of microbial pathogens at all stages of development.

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Microbiological Assessment Of Date Fruits Purchased From Owode Market, In Offa, Kwara State Nigeria.

Cited by 8 publications

References 13 publications

Microbiological Quality Assessment of Popular Fresh Date Samples Available in Local Outlets of Dhaka City, Bangladesh

Microbiological Quality Assessment of Popular Fresh Date Samples Available in Local Outlets of Dhaka City, Bangladesh

Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperatures

In vitro and in vivo antimicrobial activity of the fumigant, ethyl formate, against bacteria and fungi of date fruits in postharvest phase

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