Microbiological Evaluation Product Evaluation

4. CONCLUSION AND RECOMMENDATION

4.1. Conclusion

Chaiyo Farm as the producer of chili paste mushroom was not conformed with Thailand’s Good Manufacturing Practices. It could only pass almost 21 of Thailand’s GMP standard. Furthermore, preservative addition did not affect the pH of chili paste mushroom. The preservatives also did not affect the microorganism on the sixth day due to the high oil content in it. Color and water activity from both of samples was different caused by the cooking heat was different. There were also found a significant difference between the zero day and sixth day mushroom on the b value due to lipid breakdown. The preservatives also could help to maintain the redness of product. For the shelf life of product, visible molds growth became the limit by direct observation method. Non preservative samples were only stand less than 3 days in the room temperature and the samples with preservative could be kept up less than 6 days.

4.2. Recommendation

The application of GMP was recommended for Chaiyo Farm. It can help to improve the product quality and shelf life. The usage of hot filling method should be studied to reduce contamination risk. Further research was needed to determine specific molds that grow on product. If the specific molds were known, the preventive and corrective action can be done more efficient. Besides that, the usage of another preservative also should be known, especially preservative that can work in oil. REFERENCES Askar A and Treptow H. 1993. Quality Assurance in Tropical Fruit Processing. Berlin: Springer-Verlag Berlin Heiderberg. Batt CA and Tortorello ML. 2014. Encyclopedia of food microbiology. Academic Press: London Bottone EJ. 2010. Bacillus cereus, a volatile human pathogen. Clinical Microbiology Reviews Vol 23. Brennan JG. 2006. Food Processing Handbook. Wiley-VCH Verlag GmbH and Co. KGaA: Weinheim, Germany [CAC] Codex Alimentarius Commission. 1972. Report of the seventh session of the Codex Committee on food for special dietary uses. CAC : Cologne Chakraverty A, Mujumdar AS, Raghavan GSV, Ramaswamy HS. 2002. Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea, and Spices. Marcel Dekker Inc: New York Chang ST and Miles PG. 1982. Introduction to mushroom science. In Tropical Mushrooms —Biological Nature and Cultivation Methods. Chang ST and Quimio TH, editors. Chinese University Press: Hong Kong. Chen SL and Gutmanis F. 1968. Auto-Oxidation of Extractable Color Pigments in Chili Pepper with Special Reference to Ethoxyquin Treatment. Journal of Food Science Vol. 33 Cheung PC. 2008 Mushroom as Functional Foods. John Wiley Son,Inc: Canada. Cramer MM. 2013. Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices. CRC Press [FDA] Food and Drug Administration. 2013. Sec.184.1670 Propylparaben [internet]. [referred on July 2013] http:www.accessdata.fda.gov 2001a. Bacteriological Analytical Manual Chapter 1 Food Sampling and Preparation of Sample Homogenate [internet]. [referred on July 2013]. Available in: http:www.fda.gov FoodFoodScienceResearchLaboratoryMethodsucm063335.htm 2001b. Bacteriological Analytical Manual Chapter 3 Aerobic Plate Count [internet]. [referred on July 2013]. Available in: http:www.fda.govFoodFoodScienceResearchLaboratory- Methods ucm063346.htm. 2001c. Bacteriological Analytical Manual Media M182: Malt Extract Agar [internet]. [referred on July 2013]. Available in: http:www.fda.govfoodfoodscienceresearchlaboratory methodsucm063911.htm 2001d. Bacteriological Analytical Manual Chapter 18 Yeast, Molds, and Mycotoxins [internet]. [referred on July 2013]. Available in: http:www.fda.govFoodFoodScienceResearch LaboratoryMethodsucm071435.htm. Forsythe SJ. 2007. The Microbiology of Safe Foods. Blackwell Science Ltd . Gunde CN and Cimerman A. 1995. Pleurotus fruiting bodies contain the inhibitor of 3-hydroxy-3-methylglutaryl-coenzyme A reductase-lovastatin. Experimental Mycology, Vol 19. Horwitz W. editor, 2002. 41.1.16 AOAC Official Method 965.33, Peroxide value of oils and fats. Official Methods of Analysis of AOAC International, 17th ed., Gaithersberg , MD: AOAC International. Jenson I. 2014. Meat and livestock Australia. Elsevier Ltd. : Australia. Kakiomenour N, Kakouri A, Tassou CC, Nychas GJE. 1995 Storage of shredded carrots with modified atmospheres: possible role of microbial metabolites as indicator of spoilage. International Biodeterioration and Biodegradation Volume 36. Kuleasan H and Okur M. 2012. Industrial Production of Traditional Red Pepper Paste and Prevention of Spoilage During Storage. Journal of Food, Agriculture, and Environment Vol. 10. Lavi I, Friesem D, Geresh S, Hadar Y, and Schwartz B. 2006. An aqueous polysaccharide extract from the edible mushroom Schizophyllum commune induces anti-proliferative and pro-apoptotic effects on HT-29 colon cancer cells. Cancer Letters vol. 244 [LDz-base] Lemgo D- and z- value Database for food. 2007. Fungi D- and z- value in Food [internet]. [referred on February 2015]. Available in : http:www.hs-owl.defb4ldzbaseindex.pl Lelieveld HLM, Holah JT, Napper D. 2014. Hygiene in Food Processing : Principles and practice Second Edition. Woodhead Publishing : Cambridge UK. Lou Y and Yousef AE. 1999. Listeria, Listeriosis, and Food Safety; Second Edition, Revised, and Expanded. Edited by Elliot T. Ryser Elmer H. Marth. New York: Marcel Dekker, Inc. Marriott NG and Gravani RB. 2006. Principles of food sanitaion fifth edition. Springer Sciend and Business Inc.