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Sanitary Quality of Microwave-oven Treated Fast Foods

B. Hossain
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh

M. M. Rahman
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh

M. B. Rahman
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh

M. H Rahman
Community Based Medical College, Mymensingh, Bangladesh

M. M. Khatun
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh

Abstract/ Executive Summary:

The present study was undertaken to assess the sanitary quality of microwave oven treated fast foods. Different fast food items such as burger, pizza, hotdog, sandwich and chicken rolls were obtained from retail stores. These foods were subjected to premicrowave oven and postmicrowave oven microbiological and organoleptic examinations. The mean total viable count of premicrowave and postmicrowave oven per gram of fast food samples were found log 5.24 ± 0.44, log 3.51± 0.23, log 5.58 ± 0.36, log 5.86 ± 0.03 and log 5.05 ± 0.51 and log 3.06 ±0.56,log 2.19 ± 0.47, log 3.41 ± 0.14, log 3.22 ± 0.35 and log 3.68 ± 0.13 in burger, pizza, hotdog, sandwich and chicken roll respectively. The mean total coliform count of premicrowave oven fast food samples per gram were log 3.49 ± 0.09, log 3.38 ± 0.16, log 3.73 ± 0.30, log 3.57 ± 0.05 and log 4.13 ± 0.60 in burger, pizza, hotdog, sandwich and chicken roll respectively. On the other hand in almost all post-microwave oven samples these values were found to have reduced to more than one log-cycle revealing the fact that a considerable number of coliforms were destroyed. In premicrowave oven food samples, the mean count of staphylococci per gram detected were log 3.50 ± 0.03, log 3.49 ± 0.36, log 4.25 ± 0.44, log 3.66 ± 0.44 and 3.75 ± 0.51 in burger, pizza, hotdog, sandwich and chicken roll respectively, while these counts in postmicrowave oven samples declined likewise total viable count and total coliform count by about one log cycle. The overall acceptance scores evidenced that the organoleptic quality of both treatment samples ranked the following order: Chicken roll (52 and 55) » burger (50 and 50) » pizza (49 and 50) » sandwich (49 and 49) » hotdog (47 and 48). All fast food samples of the present study demonstrated that the sensory scores obtained by them were within excellent and good quality. It was concluded that microwave oven treatment of fast foods prior to sale would retain the best quality and high sensory score required for consumer acceptability and safety.

Keywords: Sanitary quality, Microwave-oven, Fast foods

Location: Dhaka liton, Best bite Mumensingh town

Start Date: 00-00-0000

End Date: 00-00-0000

Program Area: Quality and Nutrition

Commodity: Fortified food

Objectives:

To find out the sanitary quality and the presence of any health hazardous organisms in pre- and post-micro oven treated fast foods.

Methodology:

A total number of five common and popular fast food items were selected and collected from display cases of retail outlets, restaurants, bakery and confectionery counters of Dhaka liton, Best bite Mumensingh town. According to the experimental design each of the food item was cut into two portions. This was replicated five times. Thus a total of 10 samples were examined for each item, of which half the numbers were categorized as premicrowave oven samples and the rest as postmicrowave oven treated samples. For microwave heating the food items were simply placed in the oven for the prescribed period of five minutes. The prernicrowave oven and postmicrowave oven treated samples were subjected to bacteriological and organoleptic quality evaluations. The bacteriological analysis comprised enumeration of total bacteria, total coli forms, and total staphylococci for the sanitary quality determination, whereas the organoleptic examination included taste panel score to assess consumers' acceptance. The enumeration of bacterial counts were made in accordance with the recommendation of ISO and sensory characteristics of food items were evaluated as per judgement of sensory panel scores. The sensory attributes included appearance, flavor 0; aroma, juiciness, tenderness, color and overall acceptability. The quality was scored in a 10 point hedonic scale that was excellent, 9-10; good, 7-8; fair, 6-7; poor, 4-5; marginally spoiled 1-2 and spoiled, 0. Grade A corresponded to a total score of 51 to 60 points; grade B corresponded to 41 to 50 points and grade C 31 to 40 points. Fast foods obtaining less than 30 score points were considered unacceptable and not suitable for human consumption.

Source of Information: Progress. Agric. 15(1):89-95, 2004,ISSN 1017-8139

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The present research study gives emphasis on sanitation and hygienic quality of food items. There is no controversy that sanitation affects all attributes of processed foods, from the organoleptic properties of foods to the safety and microbiological quality of food items. An effective preharvest as well as postharvest food safety program is solely dependent on application of proper hygiene at all steps in the food chain. Without an effective program even the best operational management and technology will ultimately fail to deliver the quality product that can protect consumers and fulfill their demand. Non-ionizing radiation like microwave is now used by food processors all over the world for its easy and rapid functions. As fast foods are becoming popular, so in order to prevent the potential health hazard three principles are to be followed. These are (1) Sound sanitary practices during pre- and post-harvest activities (2) Recognition of Microbiological standards during production, processing, handling until foods reach consumers (3) Enforcement of effective Food laws and Regulations and establishment of Good Manufacturing Practices.

Knowledge Management: Journal