Abd-Alla,, S. (2003). EFFECT OF IODIZED SALT ON SOME PATHOGENIC AND NON·PATHOGENIC MICROORGANISMS AND ITS APPLICATION IN PROCESSED FISH AND PICKLES QUALITY. Journal of Food and Dairy Sciences, 28(6), 4757-4771. doi: 10.21608/jfds.2003.244682
S. O. Abd-Alla,. "EFFECT OF IODIZED SALT ON SOME PATHOGENIC AND NON·PATHOGENIC MICROORGANISMS AND ITS APPLICATION IN PROCESSED FISH AND PICKLES QUALITY". Journal of Food and Dairy Sciences, 28, 6, 2003, 4757-4771. doi: 10.21608/jfds.2003.244682
Abd-Alla,, S. (2003). 'EFFECT OF IODIZED SALT ON SOME PATHOGENIC AND NON·PATHOGENIC MICROORGANISMS AND ITS APPLICATION IN PROCESSED FISH AND PICKLES QUALITY', Journal of Food and Dairy Sciences, 28(6), pp. 4757-4771. doi: 10.21608/jfds.2003.244682
Abd-Alla,, S. EFFECT OF IODIZED SALT ON SOME PATHOGENIC AND NON·PATHOGENIC MICROORGANISMS AND ITS APPLICATION IN PROCESSED FISH AND PICKLES QUALITY. Journal of Food and Dairy Sciences, 2003; 28(6): 4757-4771. doi: 10.21608/jfds.2003.244682
EFFECT OF IODIZED SALT ON SOME PATHOGENIC AND NON·PATHOGENIC MICROORGANISMS AND ITS APPLICATION IN PROCESSED FISH AND PICKLES QUALITY
Agrlc. Indu. Depart., Efficient Productivity Institute, Zagazig Unlv. Egypt.
Abstract
The present study was carried out to investigate the effect of iodized salt and unfO! !ilied salt (NaCI) on some pathogenic and non-pathogenic microbes (Staphylococcus sureus, Usteria monocytogenes, Aspergillus r7avus, Bacillus subtlfls and Saccharomyces cerf1vls!ae) in selective media. The effect of low level and high lever 0' iodized sail were evaluated using disc paper technique as minimum inhibition concentrate (MIC). Data revealed thaI effect of iodized salt was higher on pathogenic than non-pathogenic microbes, the effect was Increased with increasing the concentration of iodized salt. Heavy melals (Co, Cu, Pb, Zn and Fe) which lead to a real harmfu; effect on consumers were determined 1o dIscrimination between the sources of Iodized selts. Also, idenlilication the component of iodized salts using thin layer chromatography (TLC) to determine R, value and color under UV light (365 nm) by two developing systems.
On the other hand the applicaUon of iodized salts were done (at400Q and 5000 ppm lor;line) In processing of wei sailed nsh and pickled cucumber, Total viable counts were determined during storage periods, which sllghlly increased with prolonged storage, Also, sensory charaderlstics (color, taste, odor and acceptability) were done for all lested samples etlhe end of storage period. Statistical analyses revealed that no significant differences were detected between the tested samples. So, It could be recommended to use iodized salt in food processing 10 Improve microbiological, sensory Quality and protect consumers health.
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