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Reduction of Foodborne Pathogens and Aflatoxins in D oenjang Samples Using Defined M eju
Author(s) -
Park HaeKyong,
Shukla Shruti,
Lee Jong Suk,
Kim JongKyu,
Kim Myunghee
Publication year - 2014
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/jfs.12109
Subject(s) - aflatoxin , food science , fermentation in food processing , starter , bacillus cereus , cereus , food safety , fermentation , biology , food contaminant , microbiology and biotechnology , bacteria , lactic acid , genetics
This study was focused on the production of D oenjang samples using a combination of microbial strains such as A spergillus oryzae J , M ucor racemosus 15, M . racemosus 42 and B acillus subtilis TKSP 24 as starter cultures. D oenjang samples were examined for the presence of foodborne pathogens and total aflatoxin. As a result, coliforms were not present in any of the tested samples. Although preliminary colony count test on MYP agar media presumed the presence of B . cereus in all three tested D oenjang samples, confirmatory test using analytical profile test identification kit confirmed that there was no presence of B . cereus in laboratory made D oenjang samples. Also other foodborne pathogens including S taphylococus aureus , E scherichia coli O 157: H 7 and S almonella spp. were not detected among the tested D oenjang samples. The amount of total aflatoxin detection in all the tested D oenjang samples was found below the limit of quantitation (<5 ppb). Practical Application Nowadays fermented food products ( D oenjang ) have gained vital importance because of their various health beneficial properties. Determination of hazardous components and foodborne pathogenic bacteria in fermented food products is very important in securing food safety and in providing consumers safe and nutritive food products. Detection of foodborne pathogens and aflatoxin levels can be a remarkable approach to determine the nutritive value and toxicological limit of food products. Hence, it is anticipated that use of Meju as starter culture might have potent industrial application to produce better quality fermented products with reduced microbial load and low level of aflatoxin content in order to secure the safety of fermented food products.