THE IMPACT OF ENVIRONMENTAL POLLUTION AND INDUSTRIAL PROCESSES ON THE MICROBIAL CONTENT AND RESIDUAL ELEMENTS IN DRIED FRUITS
AbstractA number of dried fruits included figs, Qamar al-Din slices (dried apricots), tamarind paste, carrot slices, coconut slices, and lemon slices; were used to determine microbial counts (Total aerobic bacteria, total Coliform, E. coli, Staphylococcus aureus and yeasts and molds) via petrifilm method. A number of essential elements (Fe, Zn and Mn) and toxic elements (Ni, Cd and Pb) were estimated. A significant differences P <0.05 were recorded for the microbial counts among some fruits. On the other hand, no significant differences were observed P <0.05 among other samples. The highest mean of TC was recorded 4.3 cfu/ g in Qamar al-Din slices. No growth was recorded for Staphylococcus aureus for all dried fruit samples. For yeasts and molds, the highest mean logarithm was registered 3 cfu/ g in Qamar al-Din sample, while the lowest mean was recorded 2.3 cfu/ g for lemon slices. A significant differences were observed in elements mean concentrations P <0.05 among some dried fruits, while no significant differences were observed among other samples. For the essential elements, Fe recorded the highest mean concentration in figs; 5.44 ?g/ g. On the other hand, Pb, the toxic element, recorded the highest mean concentration 0.62 ?g/ g in carrot slices. From the obtained results, it was concluded that the concentrations of essential and toxic elements in the studied fruits were found within the acceptable range or less than the permissible limits set by the various health organizations concerned with food safety.
- Dried fruits, Coliform bacteria, elements, microbial contamination, chemical contamination.
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