Combination of humectants with potassium sorbate and sodium benzoate to inhibit Curvularia clavata contamination in Thai Fermented Fish Spicy Dip (Nam Phrik Pla Ra)
Article Sidebar
Main Article Content
Abstract
Samples of Thai fermented fish spicy dip (nam phrik pla ra) had a high total viable count and high yeast and mold counts of 4.6 and 2.2 log CFU/g, respectively, that exceeded the standard values set by the Thai Industrial Standards Institute (TISI) of less than 4 and 2 log CFU/g, respectively. Sample isolation and identification revealed that Curvularia clavata (isolate 518) was the highest contaminating species. Glucose syrup (5%) should be used in chili paste production to reduce its aw and to extend the shelf life of nam phrik pla ra (5 days) and not exceed the standards set by the TISI. C. clavata growth was inhibited by adding humectants and preservatives to the sample. The shelf life of nam phrik pla ra containing 5% glycerol with 500 mg/kg potassium sorbate was 7 days, while adding 5% glucose syrup with 500 mg/kg potassium sorbate could prolong the shelf life to longer than 14 days
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
AOAC (2002). Official method of Analysis. AOAC international, Gaithersburg, Maryland.
Barbosa-Carnovas, G. V., Fontana, A. J., Schmidt, S. J. and Labuza, T. P. (2007). Water activity in foods: Fundamental and application. Blackwell Publishing. Iowa, USA.
Bindu, M. V. and Harikumar, V. S. (2016). Soil contamination and remediation effects on the structure and activity of soil microbial communities. Anchor Academic Publishing, Germany.
Brown, A. C. (2008). Understanding food: Principles and preparation. 3rd Edn., Thomson-Wadsworth, Belmont, CA, United States.
Brul, S. and Coote, P. (1999). Preservative agents in foods mode of action and microbial resistance mechanisms. International Journal of Food Microbiology, 50:1-17.
Chen, W. S., Lin, Y. K., Lee, M. R., Lin, L. C., Wan, T. C. and Sakata, R. (2014a). Effects of humectants on venison jerky. Fleischwirtschft, 94:102-106.
Chen, X. Y., WEI, J. H., Huang, X., Feng, J. D., Sui, C. and Gan, B. C. (2014b). Biological characteristics of Curvularia clavata for Curvularia leaf blight on Curcuma wenyujin. Southwestern China Journal of Agricultural Science, 27:44-47.
de Hoog, G. S. and Vitale, R. G. (2007). Bipolaris, Exophiala, Scedosporium, Sporothrix and other dematiaceous fungi, In: Manual of clinical microbiology. Murray PR, Baron EJ, Jorgenson JH, Landry ML and Pfaller MA ed. ASM, Washington, DC, pp.1898-1917.
de Hoog, G. S., Guarro, J., Gené, J. and Figueras, M. J. (2000). Atlas of clinical fungi. 2nd Edn., Centraalbureau voor Schimmelcultures, Utrecht, the Netherlands.
Department of Intellectual Property (DIP) Ministry of Commerce (2016). GI product in each region of Thailand. Retrieved from http://www.ipthailand.go.th/th/gi-002.html
Deuel, H. J., Slater, R., Weil, C. S. and Smyth, H. F. (1954). Sorbic acid as a fungistatic agent for foods. I Harmless of sorbic acid as a dietary component. Food Research, 19:13-19.
Domsch, K. H., Gams, W. and Anderson, T. H. Compendium of soil fungi. 2nd Edn., IHW-Verlag, Germany.
Downes, F. P. and Ito, K. A. (2001). Compendium of Methods for the Microbiological Examination of Foods. 4th Edn., American Public Health Association (APHA), Washington, DC, USA.
Dryden, E. C. and Hills, C. (1959). Taste thresholds for sodium benzoate and sodium sorbate in apple cider. Food Technology, 13:84-86.
Ebright, J. R., Chandrasekar, P. H., Marks, S., Fairfax, M. R., Aneziokoro, A. and McGinnis, M. R. (1999). Invasive sinusitis and cerebritis due to Curvularia clavata in an immunocompetent adult. Clinical Infectious Diseases, 28:687-689.
Gliemmo, M. F., Campos, C. A. and Gerschenson, L. N. (2006). Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products. Journal of Food Engineering, 77:761-770.
Gugnani, H. C., Okeke, C. N. and Sivanesan, A. (1990). Curvularia clavata as an aetiological agent of human skin infection. Journal of Applied Microbiology, 10:47-49.
Guynot, M. E., Ramos, A. J., Sanchis V. and Martin, S. (2005). Study of benzoate propionate and sorbate salts as mold spoilage inhibitors on intermediate moisture bakery products. International Journal of Food Microbiology, 101:161-168.
Info Systech Co., Ltd. (2015). E-commerce of one tambon one product. Retrieved from http://www.thaitambon.com/search?q=%E0%B8%99%E0%B9%89%E0%B8%B3%E0%B8%9E%E0%B8%A3%E0%B8%B4%E0%B8%81%E0%B8%9B%E0%B8%A5%E0%B8%B%E0%B8%A3%E0%B9%89%E0%B8%B2
Jay, J. M. (1996). Modern Food Microbiology. Chapman and Hall, New York, NY, USA.
Jorge, C. and Guillermo, J. F. (1992). Some physioco-chemical basis of food preservation by combined methods. Food Research International, 25:389-396.
Kamalam, A., Ajithadass, K., Sentamilselvi, G. and Thambiah, A. S. (1992). Paronychia and black discoloration of a thumb caused by Curvularia lunata. Mycopathologia, 118:83-84.
Lal, M., Ali, M., Kumar, S., Singh, V. and Khan, A. (2014). Effect of media nitrogen sources and temperature on the growth and sporulation of Curvularia lunata causing Curvularia leaf spot of Blackgram. The Bioscan: International Journal of Life Sciences, 9:1197-1199.
Leistner, L. (2000). Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology, 55:181-186.
Madrid, H., da Cunha, K. C., Gené, J., Dijksterhuis, J., Cano, J., Sutton, D. A., Guarro, J. and Crous, P. W. (2014). Novel Curvularia species from clinical specimens. Persoonia, 33:48-60.
Mahakarnchanakul, W., Tassanaudo, U. and Toorisut, Y. (2011). A survey of the microbiological quality of fresh/dried chili and chili paste products in Bangkok. Proceedings of the 2nd Conference on Food Science and Technology, Can Tho City, Vietnam, pp.188-196.
Malo, A. L., Jamine, B., Enrique, P. and Fernanda, S. M. (2007). Aspergillus flavus growth response to cinnamon extract and sodium benzoate mixtures. Food Control, 18:1358-1362.
Moody, M. N., Tschen, J. and Mesko, M. (2012). Cutaneous Curvularia infection of the forearm. Cutis, 89:65-68.
Nabors, L. O. (2002). Sweet choices: Sugar replacements for foods and beverages. Food Technology, 56:28-34, 45.
Ray, B. (2001). Fundamental food microbiology. CRC Press, Boca Raton, FL, USA.
Scott, V. N., Anderson J. E. and Wang, G. (2001). Mesophilic anaerobic sporeformers. In: Downes FP and Ito KA ed. Compendium of methods for the microbiological examination of foods, Sheridan Books, Inc., Washington, DC, USA, pp.229-237.
Sivanesan, A. (1987). Graminicolous species of Bipolaris, Curvularia, Drechslera, Exserohilum and their teleomorphs. Mycological Papers, 158:154-185.
Sorapukdee, S., Uesakulrungrueng, C. and Pilasombut, K. (2016). Effects of humectant and roasting on physicochemical and sensory properties of jerky made from spent hen meat. Food Science of Animal Resources, 36:326-334.
Stevenson, K. E. and Segner, W. P. (2001). Mesophilic aerobic sporeformers. In: Downes FP and Ito KA ed. Compendium of methods for the microbiological examination of foods, Sheridan Books, Inc., Washington, DC, USA, pp.223-227.
Tanabe, K., Seino, M. and Senda, S. (2010). Superficial mycoses of the breast caused by Curvularia inaequalis. European Journal of Dermatology, 20:658-659.
Taoukis, P. S. and Richardson, M. (2007). Principles of intermediate-moisture foods and related technology. In: Barbosa-Cánovas, GV., Fontana, AJ., Schmidt, SJ. and Labuza, TP. Water activity in foods: Fundamentals and applications, Wiley-Blackwell, IA, USA, pp. 273-312.
Tassanaudom, U., Toorisut, Y., Tuitemwong, K., Jittaprasartsin, C., Wangroongsarb, P. and Mahakarnchanakul, W. (2017). Prevalence of toxigenic Clostridium perfringens strains isolated from dried spur pepper in Thailand. International Food Research Journal, 24:955-962.
Thai Food and Drug Administration (2013). Thai Food Act, B.E. 2522 (1997): Updated year 2013, Ministry of Public Health, Thailand.
Thai Food and Drug Administration (2016). Notification of the Ministry of Public Health (No. 381) B.E. 2559 (2016): Food additives (No. 4) Ministry of Public Health, Thailand.
Thai Industrial Standards Institute (2003). Thai community product standard of nam phrik pla ra (TCPI 131/2546). Ministry of Industry, Thailand.
Toorisut, Y. (2014). Risk reduction of preservatives in Thai chili paste (Num Prik Ta Dang). (PhD Thesis). Kasetsart University, Thailand.
Yeasmin, F. and Shamsi, S. (2013). Phylloplane mycoflora of Gerbera spp. and their pathogenic potentiality. Journal of Bangladesh Academy of Sciences, 37:211-217.
Zakaria, L., Yee, T. L. Zakaria, M. and Salleh, B. (2011). Diversity of microfungi in sandy beach soil of Teluk Aling, Pulau Pinang. Journal of Tropical Life Science, 37:71-80.
Zhong, L. C., Ai, Y. J., Chun, R. H. and Yi, Y. (2016). Identification of Curvularia clavata causing leaf spot on pineapple (Ananas comosus) in China. Canadian Journal of Plant Pathology, 38:250-253.