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STUDY ON BACTERIAL LOAD DURING GELATIN MANUFACTURING PROCESS AND ITS EFFECT ON FOOD GRADE GELATIN
Author(s) -
SHARMA A.,
DOUR P.,
SEHGAL R.K.
Publication year - 2006
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2006.00044.x
Subject(s) - gelatin , food science , clostridium perfringens , staphylococcus epidermidis , staphylococcus aureus , chemistry , microbiology and biotechnology , bacteria , incubation , biology , biochemistry , genetics
A total of 138 samples from different stages of gelatin manufacturing process were analyzed to detect bacterial contamination of food grade gelatin and to see its effect on the quality of gelatin. The isolated bacterial species included Staphylococcus aureus , Staphylococcus epidermidis , Pseudomonas aeruginosa and Clostridium perfringens , which exhibited gelatinase activity and caused depletion in the nutritional quality of food grade gelatin. Marked changes in the amino acid content with incubation days indicated degradation of food grade gelatin because of the secretion of gelatinases that were depicted by paper chromatography. Because these isolated species are known pathogens and have gelatinolytic properties, their occurrence in food grade gelatin can make it an unsafe and unsuitable for food applications.