ABSTRACT
Hot pepper sauce “shito” is one of the
commonly used products in most Ghanaian homes, schools, restaurants etc, which
sometimes serves as condiments. This
study therefore
seeks to determine the water activity profile and microbial safety of hot
pepper sauce „shito‟. “Shito” samples were purchased in the Kumasi Metropolis
from Food and Drugs Authority registered and non-registered manufacturers.
Water Activity and microbial contamination were determined using standard
methods. Water Activity (aw) for the results for FDA registered
products were between 0.51 and 0.88 while those for product not registered with
the FDA were between 0.52 and 0.95. FDA Registered shito samples recorded a
significant difference lower total aerobic count (23%) as compared to
unregistered samples (46%). The morphological characterization on the agar
plates indicated the presence of Escherichia coli. and some suspected Enterococci
faecalis spp. However, no Salmonellaspp. was detected in the
samples. A direct correlation was found between total aerobic count and
coliform assay for samples, which failed the TAC assay. The presence of E.coli
indicated the poor personal hygiene of the some of the shito manufacturers.
“Shito” produced by FDA registered caterers are safer and might have longer
shelf life due to their lower aw and microbial load as compared to
non-FDA registered caterers.
CHAPTER ONE
INTRODUCTION
1.1 Background of the study
One of the essential elements in foods is water, its impact
cannot be underestimated. For some time now, checking of free water in
ingredients or foods has become a necessity (Novasima, 2005). The underlying
fact is that free water contributes to the growth of microorganisms. The impact
of free water in ingredients or in foods enhances the growth of undesirable
organism or other harmful substances (Banu 2002; Nicolau et al., 2006). The
water activity (aw) profile always comes into play as it enlightens us on some
vital information pertaining to the likelihood of microbial growth on the
surfaces of foods (Novasima, 2005). Water is an essential element in the facet
of our lives, the activity of water significantly influences the growth of
microorganisms in foods, the measured quantities or values of water in foods
has a direct relation with microbial growth and other metabolic acts (Chirife
and Buera, 1996).
The rate at which water functions in foods is influence
efficiently or inefficiently by the activity of water. If water in foods were
held with another element of molecules that underperforms in a chemical
hydrolysis, the overall output of the water activity in the food would be
dwindled. In most cases, the tightly bound water in foods has no inclination or
disposition to evaporate and as a result, it exercises or apply minimal or no
pressure and always result in water activity of zero (Sandulachi, 2012). There
is a clear distinction between water activity and water content. Water activity
can be used determine the storage, shelf life and stability of food or sauce
such as the hot pepper sauce. The activity of the water predicts the growth of
microorganisms and influences the potentialities of food spoilage in a food
sample (Sandulachi, 2012).
Food security and food stability mostly determined by (pH)
levels. These levels are influenced by external environment and water activity
of the food. It had been concluded that, water activity is higher with the
perishable foods. Regardless of that, at low potential of hydrogen values and
minimal water activity (aw), highly soluble concentrations are mostly tolerated
by species such as moulds. These species unfold a lot of risks on food
stability and security especially foods with intermediate moisture content
(Banu, 2002; Nicolau, 2006; Powitz, 2007).
For microorganisms to thrive in food products, it needs some
appreciable water before the microorganisms can grow in food products. There is
a required amount of water that promotes the growth of microorganisms;
microbiologists have certain determinants or requirements that facilitate the
growth of microorganisms in the shape of water activity (Rahman 2010). The
emergencies of metabolites and other microbial contents are sometimes bent on
or incline to alterations or changes in water activities. Environmental factors
in some cases influence the levels of microorganisms with emphasize on water
activity; the maximum and minimum rate of microorganisms depends on some
environmental growth factors. Taxonomy by classification is a key factor in the
environmental response of microbial growth (ICMSF, 2001).
Generally, the simple carbohydrates such as raw sugar, brown
sugar, corn syrup, glucose etc are the first used nutrients before the complex
nutrients are utilized. The level of development and growth is sometimes
determined by the nutritional content of that particular food. High level of nutrients in food products is
a clear causative agent for the growth of pathogens (Darko, 2016).
Temperature plays an integral role in the development and
growth of microorganisms; the internal and external factors, coupled with other
technological factors influence the growth of microorganisms and its related
pathogens. Biologically, there are some organisms which use flora in foods to
influence pathogenic species (ICMSF 1980). Environmentally, organisms grow in
foods in a unique manner, with a unique rate of growth; the presence of genes
also affects the cells count, lag times and generational times. The
conglomeration of metabolism mostly limits the thriveness of pathogens or
species. The continuous interplay that exists between species or microorganisms
and other related environmental components or elements may give rise to
associational flora; there is an interaction or interplay between association
and succession of flora in microbial and it profile contents (ICMSF 1980).
In Ghana, „shito‟ or black hot pepper sauce can be
multi-faceted in the food service industry or domestically; it mostly serves as
condiments; it can be used with other foods. Ghanaians have developed a great
taste for black pepper sauce “shito”. Most of the hospitality industries in
Ghana prefer “shito” to hot oil; as they are all condiments (FAO, 2016). Hot
sauce is used both in amping up a recipe during the cooking process, or as a
condiment to top anything from scrambled eggs to stir-fry to fresh-baked bread
to finish with fiery kick (Seis, 2018). The nutritive value of „shito‟ or
blacked hot pepper sauce comprises of sodium and potassium. In one tablespoon
of shito food, the body gets 190grams of sodium and 14grams of potassium. This
sauce is very good for slimmers because it does not increase the amount of fats
in the body. If you feel the need to eat healthy and lose weight „shito‟ is a
way forward (Gracia, 2018).
Hot pepper sauce “shito” is one of the commonly used products
in our homes, schools, restaurants etc, that sometimes serves as condiments.
The hot pepper sauce “shito” has gained popularity and is mostly patronized by
students, food vendors etc. Our preference for hot pepper sauce has been
increasing daily, and it will be expedient to consider the production, safety,
water activity, microbial safety of this food product. Moreover, for health
reasons, shelf life of the product and other pertinent concerns in our food
industry, it is always a worthwhile to take proper measures in our preparation
of condiments such as hot pepper sauce (Ref). There is a research gap in the
safety of hot pepper sauce “shito”. The researcher thought it expedient to
study the water activity profile and the microbial safety of hot pepper sauce
“shito”.
This study therefore seeks to determine the water activity
profile and microbial safety of hot pepper sauce „shito‟. The determinants were
Staphylococcus bacteria, salmonella bacteria, Clostridium perfringens in the
hot pepper sauce and the water activity profile of the hot pepper sauce.
1.3 Objective
To determine the water activity profile and microbial safety
of hot pepper sauce „shito‟.
1.4 Significance of the Study
The high patronage of hot pepper sauce “shito” among
consumers or customers in Ghana has given us a course for concern. In promoting
a healthy living with respect to what we consume, production losses, stability,
food security, etc the need has come to ascertain the water activity profile
and microbial safety of registered and unregistered hot pepper sauce „shito‟.
It is hoped that the findings of the study, will be of
immense help to stakeholders such as the „shito‟ producers, restaurants
operators, the Food and Drugs Authority (FDA), Ghana Standard Authority,
Ministry of Health (MOH), Ghana Health Service (GHS) and other institutions who
may have interest in the outcome of the research. This research finding will
form a background for researchers who will be conducting research in a similar
area. Consumers will be abreast with the impact of water activity and microbial
safety of hot pepper sauce „shito‟.
1.5 Limitations of the Study
The challenges encountered at the course of this thesis were
related to inadequacy of resources being it time and other accessibilities. Financial
constraints had a toe on the sample size for the study; few samples were used
because of the financial challenges. Some of the „shito‟ producers fell
reluctant to respond to questions. The scope of the study covered only the
water activity profile and microbial safety of hot pepper sauce „shito‟, the
impact of water activity on microbial growth of shito and the impact of water
activity level and microbial load on food safety and shelf life of „shito‟.
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