DEMONSTRATION OF MICROBIAL LOAD IN COFFEE POWDERS

The study was aimed at conducting a microbial analysis available instant coffee powders to study the presence including fungi in the samples of coffee powder. Instant form of flowing powder or agglomerate derived from roasted and ground coffee, having the colour, taste and The microbial contamination of coffee powders is commonly unhygienic conditions during the storage and processing very popular beverage amongst the Indian population. fungal contaminants were found in 5 out of 19 samples and found in all the samples. beverages in POWDERS POWDERS to many can lead to different ‘intermediate’ the development may lead afforded for the powders may or storage of the the potential to either infectious enter the body limited data on health. that were well for the study. standardise the in 1mL and (0.5 mg in 20 formation, so the with higher out in aseptic Autoclaved foil paper was used autoclaved tongue depressors powders from freshly opened were placed into micro-centrifuge were used to pipettes out 20 different tips for each sample. for 15 mins and the sediment two sets of media, BHI(Brain observing bacterial growth and Agar) for observing fungal growth. tube, and the sediment was ino the BHI was placed in a petri inoculated in a lawn culture. The BHI agar with the coffee hours at 37 degree Celsius, sample was incubated for 48 observing colonies in the agar, smears and simple staining was type of bacteria present in the colonies.


INTRODUCTION
Coffee is one of the most commonly consumed our country. There are various types of coffee like instant COFFEE POWDERS, filter COFFEE etc. Coffee is produced in many countries according different processes. Different harvesting practices discernable differences in the starting material, processing methods may involve different products with varying capacities to support of associated hazards, different marketing practices to significant variability in the opportunity development of related hazards. [1] The Coffee be contaminated during handling packaging product.These food borne pathogens have cause food-borne diseases which are usually or toxic in nature, caused by agents that through the ingestion of food.
[2] There is very food borne diseases and its impact on public

MATERIALS AND METHODS
19 Commercially available coffee powders within their expiry date, were taken as samples At the outset, four samples were used to procedure, to pick between two dilutions -0.5mg 0.5 mg in 20 micro L. The concentrated sample micro L) showed better growth and colony remaining samples were plated in the dilution concentration. The procedure was carried conditions.

A B S T R A C T
The study was aimed at conducting a microbial analysis available instant coffee powders to study the presence including fungi in the samples of coffee powder. Instant form of flowing powder or agglomerate derived from roasted and ground coffee, having the colour, taste and The microbial contamination of coffee powders is commonly unhygienic conditions during the storage and processing very popular beverage amongst the Indian population. fungal contaminants were found in 5 out of 19 samples and found in all the samples. powders that were well samples for the study. to standardise the 0.5mg in 1mL and sample (0.5 mg in 20 formation, so the dilution with higher carried out in aseptic Autoclaved foil paper was used autoclaved tongue depressors powders from freshly opened were placed into micro-centrifuge were used to pipettes out 20 different tips for each sample. for 15 mins and the sediment two sets of media, BHI(Brain observing bacterial growth and Agar) for observing fungal growth. tube, and the sediment was ino the BHI was placed in a petri inoculated in a lawn culture.
The BHI agar with the coffee hours at 37 degree Celsius, sample was incubated for 48 observing colonies in the agar, smears and simple staining was type of bacteria present in the colonies.

RESULTS
According to the (fig 1), fungal out of the 9 commercially bacterial colonies were found samples exhibiting enterococci were commonly observed were bearer), staphylococcus (gram enterococcus were seen in three The number of bacterial colonies -150(sample no.5) and the fungal were most likely to be candida.

DEMONSTRATION OF MICROBIAL LOAD IN COFFEE POWDERS
analysis of 19 samples of commercially presence of various micro organisms Instant coffee is a soluble product in the from the aqueous extracts of freshly and flavour characteristics of coffee. commonly due to mishandling and processing of the coffee beans. Coffee is a population. In the study that was conducted, and the bacterial contaminants were used to weigh the samples, and depressors were used to carry the coffee packets. The measured samples centrifuge tubes and micro-pipettes 20 micro L into each tube, with sample. These tubes were centrifuged sediment was collected and plated onto BHI(Brain Heart Infusion) agar for and SDA (Sabouraud's Dextrose growth. The SDA was placed in a inoculated onto the slant, whereas, petri-plate, and the sample was coffee sample was incubated for 24 and the SDA with the coffee hrs at room temperature. After agar, they were used to create was done in order to identify the colonies. fungal colonies were observed in 5 available coffee powders and on all the samples, with 3 of the enterococci colonies. The bacteria that were lactobacillus (aerobic spore (gram positive cocci) and three samples. colonies ranged from 9(sample no. 8) fungal colonies were from 1-2 and da.

DISCUSSION
The coffee beans are commonly growth, when they are stored moisture contamination. These make coffee powder contain A(OTA).OTA is a mycotoxin carcinogen, teratogen and produced by the two genera Aspergillus commonly contaminated with fungal stored before processing, due to These coffee beans when used to contain mycotoxins and Ochratoxin mycotoxin and a known nephrotoxin, possibly genotoxic. OTA is genera of fungi: Penicillium and coffee) powder is prepared by conditions, pure, freshly roasted and The extraction is carried out in a extractors at suitable temperatures. The brew thus obtained, with or without further concentration, is dried to a powder which may be agglomerated. This is packed in air-tight containers in humidity controlled rooms. [4] the contamination may even occur during the process of spray drying or freeze drying the coffee powder, where the sample may be inadequately dried, with unequal moisture distribution in the powder leading to fungal growth.

CONCLUSION
From the study that was conducted, none of the samples were contaminant free which is quite alarming. Though these bacterial and fungal contaminants may not be fatal or life threatening, they are still contaminants and hence adulterants. Food adulteration is a topic which is not taken up very seriously in our country. People suffer from many diseases, without any known cause in our country, and these contaminants may be the reason for various complications that are not lethal but still affect the quality of life of a common Man. People should receive contaminant free sterile products for the price they pay, at least in the case of edibles, beverages and food grade materials, which enter our system on consumption of the product. Food adulteration laws must be made more stringent, and various levels of examination must be established, with further research to evaluate the levels of contamination in the currently available commercial food products and beverages.