To study the food safety of kasuri methi and effect of microflora on its organoleptic properties”

Author: 
Hetal A. Abhani and Raut S.V

The present study was aimed to study the food safety of Kasuri Methi and the effect of its microflora on its organoleptic properties. 6 different samples of Kasuri Methi were collected from the nearby areas of Vile Parle and Andheri, Mumbai, Maharashtra. The microbial analysis of all the samples were done which included TPC, YMC, Coliform count, Detection of pathogens like Salmonella spp., Shigella spp., E. coli, Enterobacter aerogenes, & S. aureus. Highest TPC was observed in Commercial sample R and lowest was observed in Commercial sample B. Highest YMC was observed in Loose sample collected from Vile Parle and lowest was found in Commercial sample R, Highest count was observed in Commercial sample E and lowest was observed in Commercial sample B. the samples were further confirmed and subjected to identification for the presences of pathogens mentioned above. Al the 6 samples showed presence of Coliforms and Salmonella &/or Shigella spp, while only 3 samples i.e. Commercial sample E,B, and Loose sample obtained from Vile Parle market showed presence of S. aureus. Chemical analysis was done to find out the concentration of compounds responsible for its aroma and flavour. Overall all the 6 samples were found to be of microbiologically unacceptable quality and the results also indicated that the microbial load present in &/or on the sample may affect its organoleptic properties.

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