46E-21 |
Microbiological profile of Jamaican Ackees (Blighia sapida) during maturation |
C. L. A. GORDON, Technological Solutions Limited (TSL), 71/2 Reitirement Road, Kingston 5, Jamaica and J. C. Jackson, Department of Chemistry, Food Chemistry Group, University of the West Indies, Mona Campus, Kingston 7, Jamaica. The ackee is the national fruit and is of great commercial and socio-economic significance to Jamaica. No research has been conducted on the microbiological profile of the ackee fruit during maturation and the effect that these microorganisms may have on the safety of the processed product. The microflora of the Jamaican ackee, matured both on the tree and on ackee ripening racks was studied. Ackee fruit from different trees at stage five, that is, when the fruit was mature but unopened, were used in the study. The fruits were allowed to ripen naturally on the tree or on ripening racks until they opened and the edible component was completely exposed (stage 9). The microflora and spore loads at each stage were determined by plating on standard and selective media and incubated at 30, 35 and 550C. The microorganisms assayed included aerobic and anaerobic mesophilic and thermophilic spore formers and vegetative cells, total coliforms, E. coli, lactic acid bacteria, yeasts and molds. Mesophilic aerobic and anaerobic sporeforming organisms were higher than thermophiles at all stages of maturity. The numbers were higher on the rack-ripened fruit than those ripened naturally on the tree. Coliforms including E. coli were found on rack-ripened ackee particularly in the later stages of ripening. Lactic acid bacteria, yeasts and molds were found on both tree and rack-ripened fruit, and may be the predominant agents in the spoilage of ackees during ripening. The ackee fruit has relatively low levels of microbial contamination of public health significance during the natural and rack ripening processes. This provides valuable information about the microbial safety of the processed product.
Session 46E, International
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