Microbiological quality of Gonimbrasia belina processed under different traditional practices in Gwanda, Zimbabwe

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dc.contributor.authorMujuru, Felix
dc.contributor.authorWinini, Clive
dc.contributor.authorKwiri, Raphael
dc.contributor.authorNyambi, Clarice
dc.contributor.authorMoyo, Dinga.N
dc.date.accessioned2023-06-19T10:08:06Z
dc.date.available2023-06-19T10:08:06Z
dc.date.issued2014-01-02
dc.descriptionMicrobiological quality of Gonimbrasia belina processed under different traditional practices in Gwanda, Zimbabween_US
dc.description.abstractTheaimofthisstudywastoinvestigatethemicrobiologicalqualityofMopaniWorms(MW)(Gonimbrasiabelina)processedunderdifferenttraditionalpracticesin Gwanda,Zimbabwe.FreshlyharvestedMopaneworms(MW)weredeguttedusingbarehandsorglovedhands.Thedeguttedwormsweresub-dividedinto4equal portions and subjected to different traditional drying methods namely, boiling insaltedwater(5%w/wsalt)for30minutesandsolardrying,openpanroasting,drumroastingandhot-ashdryingtoapproximately15%moisturecontent.Thereafter,driedMWsweremicrobiologicallyanalysedagainstindicatormicro-organisms(totalbacteriacounts,coliformsandEscherichiacoli)andpathogens(Salmonella spp.andStaphylococcusaureus)aswellasspoilageorganisms(yeastandmolds).Microbiologicaltestsconductedshowedthat,totalbacteriacounts(TBC)wererelativelylowwithvaluesrangingfrom10-2500CFUg-1. Significantly,deguttingMWsusingbarehandsfollowedbydrumroastingandboilinginsaltwatercoupledwithopenpanroasting,hadtheleastTBC(10CFUg-1and30CFUg-1)respectively.ColiformsandE.coliwerealsodetectedinMWswithvaluesrangingfrom0-43CFUg-1and0-30CFUg-1respectively(barehandsdegutted)whilstinglovesdeguttedMWscoliformscountswere0-45CFUg-1andE.colicountswere0-35CFUg-1.Furthermore,someMWsespeciallyashindriedsamplesthatcontainedvaryinglevelsandtypesofyeastsandmoldsthatincludedFusariumandPenicillium.NoSalmonellaspecieweredetectedinallsampletested.Thestudyshowedthat,MWprocessingmethodandsubsequenthandlingareimportantparametersindeterminingthetypeandlevelsoftheircontamination.Assuch,itisimperativeforharvestersandprocessorstoobservegoodharvestingandmanufacturingpracticesandfollowprotocolsthatdonotresultinre-contamination of produce as this might present a danger to the public consumers.en_US
dc.identifier.citationMujuru, F.M., Kwiri, R., Nyambi, C., Winini, C., & Moyo, D. (2014). Microbiological quality of Gonimbrasia belina processed under different traditional practices in Gwanda, Zimbabwe.International Journal of Current Microbiolgy Applied Sciencesen_US
dc.identifier.issn2319-7706
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/758
dc.language.isoenen_US
dc.publisherInternational Journal of Current Microbiolgy Applied Sciencesen_US
dc.relation.ispartofseriesInt.J.Curr.Microbiol.App.Sci;Volume 3 Number 9
dc.subjectContamination, Microbiological quality, Mopani worm, drying, indicator microorganismpathogens, spoilageorganisms.en_US
dc.titleMicrobiological quality of Gonimbrasia belina processed under different traditional practices in Gwanda, Zimbabween_US
dc.typeArticleen_US

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