Significance of Fungal Populations on Foods (Baseline Counts)

Mossel, D. À. A.; Beckers, H. J.; King, Andrew; Anderson, Christopher B.; Moberg, L. J.; Davenport, R. R.; Deak, T.; Tabajdi-Pinter, V.; Fabri, I.; Nagel, V.; Seiler, D. A. L.

doi:10.1007/978-1-4684-8453-3_5

Cited by 1 publication

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“…Consequently, the low pH values may have inhibited the growth of some fungal species isolated. Mossel et al (1986) highlighted that variation in fungal counts could be attributed to differences in compliance with Good Manufacturing Practices (GMP) conditions during the growing, processing, or storage of the raw material of the food. Furthermore, the effect of storage on the viability of the fungal propagules could also be worth considering.…”

Section: P L At Ementioning

confidence: 99%

Fungal diversity of “solom” a Ghanaian traditional beverage of millet (Pennisetum glaucum)

Kortei

Asiedu

Annan

et al. 2020

Food Science & Nutrition

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The association of cereals with fungi cannot be disregarded as their manifestation in our foods poses serious health risks. The aim of this study was to investigate the mycofloral (fungal) and chemical (pH) qualities of the “solom” (beverage of millet) available for consumption from their respective sales points in Ho. “Solom” a cereal beverage of millet was sampled from ten (10) different locations in the Ho Municipality of Ghana and evaluated for their pH, fungal counts, and species diversity. Mycological analyses were done on Oxytetracycline Glucose Yeast Extract (OGYE) and Dichloran Rose Bengal Chloramphenicol (DRBC) media from three (3) points per location using serial dilution. A total of fourteen (14) fungal species belonging to eight (8) genera were isolated on both media; Aspergillus (A. niger, A. flavus, A. fumigatus, A. parasiticus, A. alutaceaus, A. terreus), Rhizopus (R. stolonifer), Mucor (M. racemosus), Fusarium (F. oxysporum), Penicillium (P. digitatum, P. verucosum), Cladosporium (C. cladosporoides), Curvularia (C. lunata), and Rhodotorula sp. were recorded. Fungal counts on both media ranged between 1.68 ± 0.8 and 4.11 ± 0.9 log10 CFU/ml. There were statistically significant (p < .05) differences observed in the samples from different locations. The values of pH recorded were in the range of 3.03 ± 0.09–4.03 ± 0.23 and showed no significant differences (p > .05) among them. All samples were found to be in the acceptable range of values prescribed by the International Commission for Microbiological Specification of Foods (ICMSF, 1998). Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) should be employed to enhance food safety.

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Section: P L At Ementioning

confidence: 99%