Investigating the Microbial Indicators of Extracted Chubak Juice for Halva Tahini Preparation: Insight into Production Methods

Hamideh  Kamali; Fahimeh  Teimouri; Sara  Jambarsang; Abolfazl  Paydar; Mahboubeh  Shiranian; Zahra  Naderipour; Jalal  Sadeghizadeh-Yazdi

doi:10.18502/jnfs.v10i4.20008

Hamideh Kamali Department of Environmental Health Engineering, School of Public Health, Shahrekord University of Medical Sciences, Shahrekord, Iran
Fahimeh Teimouri Environmental Sciences and Technology Research Center, Department of Environmental Health Engineering, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Sara Jambarsang Center for Healthcare Data Modeling, Departments of Biostatistics and Epidemiology, School of public health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Abolfazl Paydar Environmental Sciences and Technology Research Center, Department of Environmental Health Engineering, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Mahboubeh Shiranian Center for Healthcare Data Modeling, Departments of Biostatistics and Epidemiology, School of public health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Zahra Naderipour Environmental Sciences and Technology Research Center, Department of Environmental Health Engineering, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Jalal Sadeghizadeh-Yazdi Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.

DOI: https://doi.org/10.18502/jnfs.v10i4.20008

Keywords: Food safety; Fungal contamination; Bacterial contamination; Hlva tahini.

Abstract

Background: Extracted Chubak juice (Ab-chubak) is used for aeration, whitening, and increasing the consistency of Halva Tahini. This study investigated the most important microbiological quality parameters of Ab-chubak. Methods: Sampling of Ab-chubak was done from 100 Halva Tahini units (manual and boiling preparation methods) in Ardakan city. The serial dilution and pour plate method on Sabouraud Dextrose Agar were used for fungal detection, as this medium is primarily employed for the selective cultivation of yeasts and molds, and additionally for determining the microbial contamination in food. Total coliforms (TC) and Fecal coliforms (FC) were identified by most probable number (MPN) method. Results: Yeast frequencies were 31.6% and 48.8% in the manual and boiling of Ab-chubak production methods. Similarly, the results of Geotrichum and Aspergillus fungi were 31.6% and 10% in manual methods, respectively, whereas in the secondary method, Geotrichum had frequency of 11.6%, and Aspergillus was not detected. TC were 392.52 and 508.25 MPN/100 ml in Ab-chubak prepared in manual and boiling methods, while FC coliforms were 308.31 and 434.55 MPN/100 ml in the mentioned samples, respectively. The results indicated a significant difference in mean number of fungal colonies between two Ab-chubak preparation methods (P=0.04). Also, the results showed a significant difference (P=0.002) in the morphology of the investigated fungi in two Ab-chubak preparation methods. Conclusion: The average of bacterial indicators was similar in two Ab-chubak preparation methods. However, the presence of fungal species such as Aspergillus was confirmed, which can be considered as an opportunistic pathogen.