Microbial Quality of Halawet Eljibn, an Arabic Sweet Sold in the Retail Market in Jordan
Journal Title: Journal of Food Quality and Hazards Control - Year 2023, Vol 10, Issue 4
Abstract
Background: Halawet eljibn is a popular Ready-to-Eat sweet in the Levant region. However, its non-machinery preparation and lack of final heating increase the risk of contamination by microorganisms that can cause food-borne illnesses. The study aimed to investigate the numbers of microorganisms present in commercially produced halawet eljibn in Jordan. Methods: Sixty samples of halawet eljibn were collected from 15 sweet shops in Amman, Jordan at two intervals. Two sample units were taken from each sweet shop, and two reference samples were prepared under hygienic conditions for comparison purposes. The study evaluated the chemical properties of the samples, including moisture content, pH, and titratable acidity, and also assessed their microbiological quality through Aerobic Plate Count, Coliform Count, Lactic Acid Bacteria count, Staphylococcus aureus count, and yeast and mold count analyses. Results: In this study, the samples exhibited a moisture content ranging from 40.9 to 49.8%, a pH range of 5.7 to 6.7, and acidity levels varying between 0.14 and 0.45%. The average Aerobic Plate Count and the counts of coliforms, Lactic Acid Bacteria, yeast and mold and S. aureus for halawet eljibn market samples were 6.6, 4.1, 6.8, 3.2, and 2.0 log Colony Forming Unit (CFU)/g, respectively. Counts of interval I (10th October-12th December) samples were significantly higher than those of interval II (19th December-10th January). The same average counts of the reference samples were significantly lower (2.3, <10, 1.6, 1.4, and <10 log CFU/g, respectively). Conclusion: The study findings indicate that halawet eljibn provides an appropriate environment for microbial growth. The observed non-adherence to optimal hygienic practices during the production and handling of halawet eljibn underscores the need for more rigorous regulations to ensure its microbiological quality and safety. DOI: 10.18502/jfqhc.10.4.14179
Authors and Affiliations
M. B. AL-Hmoud,M. I. Yamani,
Keywords
Related Articles
- EP ID EP726603
- DOI -
- Views 22
- Downloads 0
Effect of Processing Temperature on Storage Quality of In-Shell Hazelnut
Background: Drying is the one of the oldest methods for increasing the shelf life of food products. The objective of the present study was evaluation of effect of different drying temperatures on drying time and storage...
Causes, Patterns, and Economic Implications of Carcass Condemnation of Cattle Slaughtered at Oshana Region, North of Namibia Based on Post-Mortem Inspection
Background: Meat inspection is one of the essential tools for ensuring good quality and safe meat. The objective of this study was to evaluate carcass condemnation of cattle slaughtered in Oshana region, North of Namibia...
The Occurrence of Serotypes and Virulence Genes of Listeria monocytogenes in Various Food Products
Background: Given that controlling Listeria contamination is very important in food chain system, the knowledge of their prevalence in food is very important. Therefore, this study aims to examine the prevalence of impor...
Lipid and β-Carotene Production by Rhodosporidium diobovatum Cultured with Different Carbon to Nitrogen Ratios
Background: In food industry, carotenoids are used as food colorants conferring yellow to red color. This research was designed to study on lipid and β-carotene production by Rhodosporidium diobovatum cultured with diffe...
Antifungal Activities of Cymbopogon citratus Essential Oil against Aspergillus Species Isolated from Fermented Fish Products of Southern Benin
Background: In Benin Republic, the conservation of fermented fishes for a long time is difficult due to the contamination of fungi, which lead to its rapid degradation. This experiment was conducted to evaluate the effec...