Evaluation of microbial quality of date fruit in southwest of Khuzestan in 2020-2021

Subject Areas : Food Microbial Contamination

Mehrdad khodadoust ¹ , Somayeh elahi ² , Masoumeh Moradi ³ , Hadis Koopi ⁴ , Hassan dehghan ⁵ , Mina Ganjali Dashti ⁶

1 - Abadan University of Medical Sciences, Abadan, Iran
2 - 2Department of Chemical Engineering, Abadan Branch, Islamic Azad University, Abadan, Iran
3 - Abadan University of Medical Sciences, Abadan, Iran
4 - Abadan University of Medical Sciences, Abadan, Iran
5 - Abadan University of Medical Sciences, Abadan, Iran
6 - Abadan University of Medical Sciences, Abadan, Iran

Received: 2022-10-30 Accepted : 2023-07-23 Published : 2023-06-22

Keywords: dates, Microbiology, E.coli, Mold and Yeast,

Abstract :

Dates are one of the most important agricultural products and have a high nutritional value. Quality control of dates is important to maintain the health of this food and also to compete in global markets. Annually, large quantities of dates lose their quality due to microbial contamination. This study is performed to analyze the microbiological quality of the date that is offered in the production units and the market in the southwest of Khuzestan province.70 date samples collected during 20 months were examined and analyzed according to relevant national and international standards. Total counts, mold and yeast, Enterobacteriaceae and Escherichia coli identification were performed on all date samples and the results were statistically analyzed. It was found that 38 samples (54.28%) of the total samples were infected with various microbes. 54.27% of the total samples were mold, 18.57% yeast, 10% total counts, 7.14% of Enterobacteriaceae and 4.28% of E.coli cases were higher than the standard allowable date.The results showed the growth of microbes, especially mold and yeast in a significant number of date samples, which is considered as a serious risk factor to challenge the quality and safety of dates. Therefore, different methods of washing, processing and packaging of dates in different regions that have this product should be studied and the best methods should be selected according to geographical and local conditions and type of date cultivar to maintain microbial quality and subsequent quality of the final date product.