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Level of chemical and microbiological contaminations in chili bo (paste)

Nurul Aqilah Mohd Zaini1, Hanis Hazeera Harith, Akanbi Taiwo Olusesan

  • 1Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.

Journal of Food Protection
|March 6, 2010
PubMed

Insights

Many chili paste brands exceed safe benzoic acid levels, potentially impacting microbial safety. Higher benzoic acid concentrations correlated with lower microbial loads in tested chili paste products.

Area of Science:

  • Food Science
  • Microbiology
  • Analytical Chemistry

Background:

  • Preservatives are crucial for extending the shelf life of food products like chili paste.
  • Understanding microbial contamination and preservative levels is vital for food safety regulations.

Purpose of the Study:

  • To assess benzoic acid levels and microbial contamination in commercial chili paste.
  • To determine compliance with Malaysian Food Law and Codex Alimentarius standards.

Main Methods:

  • Analysis of pH, moisture, and benzoic acid content in 15 chili paste brands.
  • Quantification of aerobic, anaerobic, aerobic spore, and fungal loads.
  • Identification of heat-resistant microorganisms.

Main Results:

  • Benzoic acid levels ranged from 537 to 5,435 mg/kg, with 9 out of 15 brands exceeding the 1,000 mg/kg limit.
  • A correlation was observed between high benzoic acid levels and reduced microbial loads.
  • Heat-resistant bacteria like Microbacterium maritypicum were identified, but generally not associated with foodborne illness.

Conclusions:

  • Several commercial chili paste brands violate benzoic acid regulations.
  • Benzoic acid appears effective in controlling microbial growth in chili paste.
  • Further monitoring is recommended to ensure food safety standards are met.

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