Food safety evaluation of commercialize fermented vegetables

• Main Author: Teebatarrany Maratamutu
• Format: Undergraduate Final Project Report
• Published: 2013
• Online Access: http://discol.umk.edu.my/id/eprint/5779/

This research is conducted to study the food safety evaluation which is related to quality control of a food product. Five different types of pickles is randomly chosen for this study, which are ginger pickles, chilly pickles, garlic pickles, mint pickles and coriander pickles. Three types of analysis was carried out which is biological analysis, chemical analysis and physical analysis. Total plate count method was used to detect the number of colonies formed in the sample and the range of colonies formation is on 10⁵cfu. Gram staining method was used to detect the morphological characteristics of microorganisms present in the samples and gram positive bacteria were found in all the five samples. In chemical analysis, pH, salt content as well as lead and cadmium contamination in the sample were analyzed. The result shows that, pH of the samples is between 2.4 to 3.8, salt content is between of 1 to 8% and the lead and cadmium level is between 0 to 0.2 mg/L. In physical analysis, sensory evaluation and moisture content was analyzed. It shows that the average mean for sensory evaluation is above 4.5 out of 5 and the moisture content is between 40 to 75%. From this study, the pickles safe to consume at the certain range and levels.