ガーナの離乳食のバクテリアによる汚染を減らすため,穀物の発酵
P P Mensah1, A M Tomkins, B S Drasar
1Noguchi Memorial Institute, Legon, Ghana.
Lancet (London, England)
|July 21, 1990
まとめ
発酵されたトウモロコシの生粉は,離乳食におけるグラム陰性バチリ (GNB) による汚染を大幅に軽減します. この伝統的な方法は,ガーナの村の調理品の微生物の負荷を下げることで,食品の安全性を高めます.
科学分野:
- 食品微生物学 食品微生物学
- 微生物による汚染
- 食品の発酵 食品の発酵について
背景:
- 離乳食は乳児の栄養に不可欠ですが,微生物の汚染に敏感である可能性があります.
- グラム陰性バチリ (GNB) は,特に脆弱な集団において,重大な健康リスクをもたらす.
- 発酵などの伝統的な食品調理方法は,食品の安全性の向上のためにしばしば使用されます.
研究 の 目的:
- グラムネガティブなバチリ (GNB) に発酵するトウモロコシのダストの抗菌効果を評価する.
- 非発酵のGNB汚染レベルと,発酵したトウモロコシの生地と,離乳食の食品を比較する.
- 離乳食の貯蔵中のGNBに対する発酵の影響を評価する.
主な方法:
- 発酵していないと発酵したトウモロコシ粉の断乳食品のサンプルが,ガーナの村の母親から収集されました.
- 微生物の分析は,調製直後と保存期間 (6hと12h) に実施した.
- グラム陰性バチリ (GNB) の定量化は,コロニー形成単位 (CFU/g) を使用して行われました.
主要な成果:
- 未発酵のトウモロコシの生粉のサンプルはすべてGNBに汚染され,発酵したサンプルは16/51のみであった.
- GNBの汚染レベルは,発酵したパスト (4.0 log10 CFU/g) よりも,発酵していないパスト (5.9 log10 CFU/g) で著しく高かった.
- 発酵したペーストのサンプルでは,未発酵のサンプルと比較して,貯蔵後のGNBの割合とレベルが一貫して低いことが示されました.
結論:
- トウモロコシパーの発酵は,グラム陰性バチリに対する効果的な抗菌戦略です.
- この伝統的慣行により,離乳食における微生物による汚染が著しく減少します.
- 発酵は,特に貯蔵中に,トウモロコシベースの離乳食の安全性を高めます.
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