Full-text resources of PSJD and other databases are now available in the new Library of Science.
Visit https://bibliotekanauki.pl
Preferences help
Polish version English version Language
enabled [disable] Abstract
Number of results

Results found: 1

Number of results on page
first rewind previous Page / 1 next fast forward last

Search results

Search:
in the keywords:  tomato paste
help Sort By:

help Limit search:
first rewind previous Page / 1 next fast forward last
1
Publication available in full text mode
Content available

Investigating the Microbial Safety and Physiochemical Quality of Local vs. Foreign Tomato Pastes: A Study in Rivers State, Nigeria

100%
Omorodion N. J. P., Ajie O. F.
World News of Natural Sciences
|
2025
|
vol. 58
93-110
EN
This study investigates the microbial and physicochemical quality of commonly used tomato paste, assessing 30 local and foreign tomato pastes across three distinct categories and 5 fresh tomato paste serving as a control. Microbial analysis revealed significant variations in total heterotrophic bacteria counts. Local brands (SL), (GL), and (TL) exhibited counts ranging from 2.6×103 to 8.2×103 CFU/g, while foreign brands (FF), (VF), and (DT) displayed counts from 3.0×102 to 7.25×103 CFU/g and fresh tomato pastes ranged from 1.8×104 to 2.8×106 CFU/g. Staphylococcus and coliform counts presented brand-specific disparities. Morphological and biochemical characterization identified thirteen bacterial genera and various fungal species, highlighting the diverse microbial communities present. The frequency of occurrence of bacteria isolates showed Staphylococcus spp. 32.0%; Bacillus spp. 20%; Escherichia coli 22 %; Klebsiella spp. 15 %; Proteus spp. 13 %; Pseudomonas spp. 8% Citrobacter 8.0%; Corynebacterium 5.0%; Enterobacter spp. 5.0%; Lactobacillus spp. 4.0%; Micrococcus spp. 3.0% and Salmonella spp. 4.28%.Fungal species had different occurrences, with: Yeast 22.8%; Aspergillus niger 16.9%; Mucor 10.1; Fusarium 16.9%; Pink Yeast 6.7%; Aspergillus flavus 2 %; Rhizopus stolonifera 11.8% Aspergillus fumigatus 1.0%. Penicillium 5.08% Trichoderma 1.69% Candida 10.0% and Saccharomyces 1.09%. Physicochemical analysis demonstrated variations in pH, ascorbic acid content, and moisture levels. Foreign tomato pastes exhibited higher pH values compared to local brands. Ascorbic acid content ranged from 17.59 to 27.80 mg/kg, and moisture content varied among fresh, local and foreign tomato paste. The study recommends conduct long-term studies to monitor trends in microbial safety and quality over time, which can inform future food safety policies and practices. Implementing these recommendations aims to enhance tomato paste quality, ensuring microbial safety and adherence to essential physicochemical quality.
first rewind previous Page / 1 next fast forward last
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.