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Related Experiment Videos

Coliforms in processed mango: significance and control

R E O'Connor-Shaw1, J A Guthrie, K J Dunlop

  • 1Queensland Department of Primary Industries, IFIQ, Hamilton, Australia.

International Journal of Food Microbiology
|March 1, 1995
PubMed
Summary

Raw puree addition significantly increases coliform counts in mango products. Pasteurization effectively reduces these bacteria, with Klebsiella pneumoniae identified as a key concern requiring control measures.

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Area of Science:

  • Food Microbiology
  • Food Safety
  • Microbial Contamination

Background:

  • Coliforms are indicators of microbial contamination in food products.
  • Understanding the source and control of coliforms in processed mangoes is crucial for public health.

Purpose of the Study:

  • To enumerate coliforms in fresh mangoes, puree, and processed products.
  • To identify the source of coliform contamination in processed mangoes.
  • To determine effective control methods and assess the public health significance of isolated coliforms.

Main Methods:

  • Enumeration of coliforms in various mango matrices (fresh, puree, cheeks-in-puree).
  • Isolation and identification of coliforms using the ATB 32E Identification System.
  • Testing Klebsiella strains for growth characteristics and fermentation patterns.

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Main Results:

  • Highest coliform counts were found in mango cheeks-in-puree made with raw puree.
  • Pasteurization reduced coliform counts in raw puree to below 5 cfu/g.
  • Klebsiella pneumoniae was identified as a significant coliform, with some strains exhibiting psychrotrophic properties.

Conclusions:

  • Raw puree is a primary source of coliform contamination in processed mangoes.
  • Pasteurization is an effective method to control coliforms, including Klebsiella pneumoniae.
  • The presence of Klebsiella pneumoniae in mango products is a public health concern, necessitating control measures.