Microbiological Evaluation of Broiler Carcasses, Wash and Rinse Water from Pluck Shops (Cottage Poultry Processors) in the County Nariva/Mayaro, Trinidad, Trinidad and Tobago, West Indies

A study on the prevalence and levels of Campylobacter, Salmonella and E. coli on broiler chicken carcasses, wash and rinse water from pluck shops/ cottage poultry processors (CPP) in county Nariva Mayaro Trinidad was done. There are 21 pluck shops/ cottage poultry processors in the county, 14 pluck shops were randomly selected for the study. Samples consisted of 28 broiler carcasses, 14 wash water samples and 14 rinse water samples. Over all the isolation rate of Campylobacter, Salmonella and E. coli from broiler carcasses wash and rinse water showed significant differences (P< 0.05) between pluck shops. Of the 56 samples examined from the 14 pluck shops sampled, 34 (60.7%) were positive for Campylobacter, 34 (60.7%) for Salmonella and 40 (71.4%) for E. coli. The correlation between the levels of Campylobacter found on carcasses and in wash water (r2= 0.657) and rinse water (r2= 0.600) was significant (P< 0.05) among pluck shops/CPP. There was also a high correlation (P< 0.05) between wash and rinse water samples (r2= 0.950) for Campylobacter. Salmonella levels on carcasses and in wash water were positively (P< 0.05) correlated (r2= 0.947). Of the 14 pluck shops examined 6 (42.9%) had Campylobacter levels that corresponded to infectious dose in humans. The infectious doses for Salmonella were isolated from 3 (21.4%) pluck shops and 13 (92.9%) pluck shops evaluated had E. coli present at potentially infectious levels. Three pluck shops/CPP (21.4%) had infectious dose for Campylobacter, Salmonella and E. coli where as all others had infectious levels for one or two pathogens. It was concluded that these pathogens are present in pluck shops/CPP in the county, having levels considered to be potentially infectious to humans and as such there should be health concern

POSTHARVEST EFFECT ON VIBRIO SPP. IN SHRIMP (PENAEUS SPP.) SOLD BY VENDORS IN TRINIDAD, W. I.

Postharvest processing (PPH) methods have been determined to reduce Vibrio spp. to non-detectable levels, and include cool pasteurization, cryogenic individual quick freezing (IQF) with extended storage, high hydrostatic pressure (HHP) processing, low-dose gamma irradiation and high-salinity treatment. In Trinidad and Tobago, glazing or direct contact with ice is another common process used by shrimp vendors that could be useful to minimise occurrence of Vibrio spp. in marine shrimp (Penaeus spp.). Sixty glazed shrimp composites were purchased from the five largest depots in Trinidad and were analysed for Vibrio spp. using a slightly modified methodology outlined in the US FDA Bacteriological Analytical Manual. The absence of Vibrio in the shrimp met international and local human consumption standards. In this study, Vibrio spp. was the only bacteria of natural inhabitants to seawater, especially in warm areas, that can contaminate live fish and shellfish. Direct contact with ice to the warm water shrimp by vendors avoided the survival and recovery of Vibrio spp. Rapid cooling of the shrimp by glazing can injure Vibrio and thus minimise public health concerns

PRODUCTION AND QUALITY CHARACTERIZATION OF PULP FROM COCOA BEANS FROM TRINIDAD: EFFECTS OF VARYING LEVELS OF PULP ON VALUE-ADDED CARBONATED COCOA BEVERAGES

The cocoa industry in Trinidad and Tobago has experienced a steady decline in production of cocoa over the past 50 years. There is a need to add value to cocoa by developing downstream products such as cocoa beverages. While the cocoa pulp (mucilage), covering the seed coat (testa), has a crucial role in fermentation, if present in excess, it may also hinder the same process. The objectives of this investigation were therefore to develop an acceptable cocoa beverage using surplus cocoa pulp and (1) determine the difference in physicochemical (nutritional) properties between cocoa mucilage (pulp) and liquor made from cocoa nibs and (2) investigate the effects of adding varying amounts of mucilage (10 and 15 g per litre) with a standard quantity of liquor on the sensory acceptability and microbiological quality of carbonated cocoa beverages. Cocoa pods and dried and fermented beans were collected over a period of three months in 2012. The cocoa pulp and seed coat mucilage were extracted and freeze dried. The cocoa beans were made into liquor. Crude protein, % ether extract (crude fat), pH and micro nutrients, Cd, Cu, Na, Κ, Mn, Zn, Mg and Fe in the cocoa liquor and pulp were analysed. Two carbonated beverages were produced with varying levels of pulp (10 and 15g, respectively) and evaluated for sensory acceptance using a nine-point hedonic scale. Microbial analyses for total aerobic counts, yeast and molds, Escherichia coli, in the cocoa pod pulp and dried and fermented beans were conducted. Colour, pH and total soluble solids were measured on both the cocoa pulp and beverage. The data were analyzed using SPSS 16.There were significant differences (P <0.01) between cocoa liquor and cocoa pulp in crude protein and crude fat with cocoa liquor being significantly higher in both. Micro-nutrients of trace minerals showed a significant difference (P <0.005) between the cocoa liquor and pulp in six of the nine samples examined. Cocoa liquor had significantly higher ppm levels (wet wt) for trace minerals than cocoa pulp respectively for Fe (P<0.05: 11.97 vs 2.42), Zn (P<0.0001:25.19 vs 3.29), Na (P<0.01:81.46 vs 49.03), Κ (P<0.05: 2206.8 vs 853.10) and Mg (P<0.0001: 816.02 vs 153.67), but was lower for Mn (P<0.05: 0.66 vs 0.96). The pH of cocoa pulp was significantly lower (P <0.001) than that of the cocoa liquor. There was no significant difference in sensory qualities between the two cocoa carbonated beverages, which were both "liked slightly" in terms of acceptability. Microbial growth of 10"3 CFU/g was only observed on dried and fermented beans. A carbonated beverage with 10 grams of cocoa pulp per litre is recommended for commercialization in the food industry

EFFECT OF CULTIVAR AND MATURITY ON YIELD AND NUTRIENT COMPOSITION OF BREADFRUIT (ARTOCARPUS ALTILIS) FLOUR

Breadfruit, a versatile tree crop predominately used for its nutritious and starchy fruit, is commonly consumed among West Indian people. Because of its seasonality and shortshelf life, there is a need for an economical method of extending its availability. One such process is through the production of breadfruit flour. However, detailed information is needed on the nutrient profile of the flour. More research is needed in order to determine whether there are cultivar differences; previous research has been limited to one un-named cultivar at one stage of maturity. The objective of this study was to determine the influence of cultivar and maturity on the yield and nutrient composition of breadfruit flour. Four breadfruit cultivars, Jackson Macca (JM), Kashee Bread (KB), Local White (LW) and Local Yellow (LY), growing in the germplasm collection of the University Field Station, Valsayn, Trinidad, were evaluated for flour yield and nutrient composition. The fruits were harvested at the immature and mature stages. The flesh was sliced 5 mm thick, dried at 60° C for 24 hours, milled and sieved (0.60 mm). Proximate analyses were done in triplicate and according to the AOAC methods (1990). There were no significant differences in the fresh weights of the four selected cultivars. However, there were significant differences (p<0.05) in yield, dry matter, ash, crude protein, ether extract, dietary fibre, carbohydrates, calcium, magnesium, and iron content of the breadfruit flours. Cultivar JM showed the highest yield (46.5±1.4%) in addition to the highest levels of crude protein (5.5±0.4 g/100 g), ether extract (1.6±0.1 g/100 g) and carbohydrates (71.7±0.3 g/100 g). There were significant differences between dry matter (91.8±0.3 g/100 g immature; 90.9±0.2 g/100 g mature) and carbohydrates (67.9±0.8 g/100 g immature; 69.9±0.4 g/100 g mature). This finding illustrates that as the fruit matures, there is an increase in moisture and in carbohydrate content. This increase may be partly due to metabolic water and the bulking up of starches and sugars within the fruit as it matures. The knowledge of the nutrient composition of breadfruit flour is necessary for the production of acceptable food products which satisfy the nutritional needs of consumers, leading to increased use of breadfruit and thereby contributing to sustainable agriculture and food security

Produção de snacks extrusados à base de polvilho doce e fibra de laranja Production of extruded snacks from cassava starch and orange fiber

Este trabalho teve por objetivo avaliar o efeito da umidade, temperatura de extrusão e rotação da rosca na produção de produtos extrusados expandidos com a utilização do polvilho doce e da polpa de laranja desidratada como matéria-prima. O processo seguiu delineamento central composto rotacional com três fatores, totalizando 15 tratamentos (oito pontos fatoriais, seis pontos axiais e um ponto central com seis repetições). Os produtos obtidos foram caracterizados quanto ao índice de expansão (IE), ao volume específico (VE), ao índice de solubilidade em água (ISA) e à cor (L*, a* e b*). Os resultados mostraram efeito das condições operacionais do processo sobre as características físicas dos produtos, e produtos claros com maior expansão e menor solubilidade em água foram obtidos nas condições mais elevadas de temperatura (80-90&deg;C), condições intermediárias de umidade (16%) e rotação da rosca (218rpm).<br>This research aimed to evaluate the effect of moisture, extrusion temperature and screw speed in the production of flax snacks using as raw material cassava starch and dehydrated orange pulp. The process followed the central composite rotational design to three factors, totaling 15 treatments (8 factorial points, 6 star points and 1 center point with 6 repetitions). The products obtained were characterized for expansion rate, specific volume, water solubility index and color (L*, a* and b*). The results showed the effect of operational conditions on the physical characteristics of products, and clear products with larger expansion and lower water solubility index were obtained in conditions of the highest temperature (80-90&deg;C) and moisture (16%) and intermediate screw speed (218rpm)