Food Science Research Journal

Monika Sharma ¹, Yogendra Kumar ¹

Affiliations
1 Department of Animal Husbandry and Dairying, Kisan (P.G.) College, Simbholi, Hapur (U.P.), IN

Abstract

Food poisoning microbial agent can cause diarrhoel disease and ill-health in infant. Staphylococcal organisms constitute a very important group of pathogens which is the great significance because these are the most common bacteria causing food poisoning. Being Iquitos in nature, staphylococci are usually present in raw milk and some strains may turn out to be exterotoxigonic S.aureus. The current investigation revealed significance variations in the staphylococcal counts of infant food. A total eight brands of infant milk food and three brands of weaning food samples were collected around from Meerut city in U.P. in the year 2009-10. The collected samples were analysed for staphylococcal counts and their characterization. Staphylococci were recovered from almost all brands of infant foods. Among positive samples, approximately, 3.28 per cent contained more than 5000 staphylococci per gram, while, 11.47 per cent had a count between 501 and 5000 and further observed that 26.23 per cent were considered to be of good quality as they contained less than 10 staphylococci per gram of samples. During the present study, 142 isolates of staphylococci were recovered from infant food samples. All these isolates produced catalase and fermented glucose anaerobically based on additional characters of production of coagulase, phosphatase and anaerobic fermentation of mannitol, 53 strains were identified as S.aureus. Therefore, there is a likelihood of incidence of these organisims in the finished products. The chance contamination during processing cannot also be ignored, because these are the most common bacteria causing food poisoning.

Keywords

Food Poisoning, Infant Food, Staphylococcal, Weaning Food, Diarrhoel, Diseases.

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Monika Sharma ¹, Yogendra Kumar ¹

Affiliations
1 Department of Animal Husbandry and Dairying, Kisan (P.G.) College, Simbhaoli, Hapur (U.P.), IN

Abstract

Baby food, breast milk and infant formula are foods unique to the child care environment. Each must be handling safety to prevent food borne disease. Breast milk is the best source of nutrient, antimicrobials and other protective substance for infants. Like breast milk, infant formula is not a sterile product. During the drying process, pathogen can be sub lethally injured, meaning that the damage to the cell is minimal, so the cell can recover. Some bacteria can be multiply when the powdered infant formula is reconstitute. The present study was based on the microbiological examination of reconstituted infant foods and 100 samples were collected from different locations of Meerut district in the year 2009-10. There are eight brands of infant milk food and three brands of infant weaning food which were collected within a month of manufacture and subjected to microbiological examination and all collected samples were analyzed at 37°C and 7°C on holding time 01, 2, 3, 4 and 5 hours in the laboratory. The total bacterial count multiplied rapidly and there was a 2 folds increase in their counts at 37°C within 5 hours. Similar trend was noted in B. cereus while, indicated on almost 3 folds increase. The coliform multiplied most rapidly and there was a 2 folds increase in their count at 37°C within 5 hours. The growth pattern of staphylococci was, however, different. Although an appreciable increase was noted in the beginning a phase of decline was found after subsequent holding at 37°C. The population of staphylococci was static at 7°C. On the other hand no significant change was observed at 7°C within 5 hours. During the current study, representative samples of infant weaning foods were reconstituted kept at 37°C and 7°C. On examination, it was found that B. cereus, which indicated an almost 4 folds increase. Similar trend was noted in coliform, multiplied most rapidly and there was a 2 folds increase was observed at 37°C. However, no significant increase in their counts at 7°C within 5 hours. Although staphylococci counts increased appreciably in the beginning, a phase of decline was noted after subsequent holding at 37°C. The population of staphylococci was static at refrigeration temperature (7°C). The study suggests that prepared infant feed should not be stored even for small duration because holding of prepared feed will endanger the health of such delicate consumers. Only freshly prepared feed should be given to the infant to achieve healthy feeding practices.

Keywords

Baby Food, Time, Storage, Weaning Foods, Temperature, Micro-Organism.

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