BIOCHEMICAL TREATMENT OF PRODUCTION FOOD LINE CONTAMINATED MICROBES USING SOME OF PLANTS GROWING IN ARID LANDS

Abstract

Food safety, particularly in relation to its microbiological quality, has become a major issue worldwide. Food-associated disease caused by food-poisoning bacteria has a huge economic and human consequence. Food preservation prevents deteriorative reaction, extending the shelf life and assuring its safety. The uses of chemical preservatives have harmful effects in long term application. So the use of next generation of food preservation materials derived from natural plants with antimicrobial activity instead of chemical preservatives are many advantages. The results of the experiments which were conducted could be summarized as follows: One hundred and ninety (190) raw material and swab samples were investigated for their load of spoilage and pathogenic bacteria. Which included 40 raw material samples ( 10 sesame, 10 tomato fruits, 10 coca, 10 strawberry) , 60 production line steps samples (10 sesame after wash with tap water,10 sesame after heat treatment, 10 tomato fruits after wash with tap water, 10 tomato juice after heat treatment, 10 strawberry fruits after wash with tap water, 10 straw berry fruits after heat treatment) and 90 cotton swaps samples from production line and worker ( 10 sesame production line, 20 worker swap from sesame production line, 10 tomato production line, 20 worker swab from tomato production line, 10 jam production line. 20 worker swab from jam production line).