Article
Version 1
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Microbiological Criteria for Ensuring the Safety of Mustard
Version 1
: Received: 9 July 2024 / Approved: 9 July 2024 / Online: 10 July 2024 (12:00:22 CEST)
How to cite: Kotiuk, E.; Skiba, D.; Sawicka, B. Microbiological Criteria for Ensuring the Safety of Mustard. Preprints 2024, 2024070767. https://doi.org/10.20944/preprints202407.0767.v1 Kotiuk, E.; Skiba, D.; Sawicka, B. Microbiological Criteria for Ensuring the Safety of Mustard. Preprints 2024, 2024070767. https://doi.org/10.20944/preprints202407.0767.v1
Abstract
Mustard, a widely used condiment, is derived from mustard seeds and partially defatted mustard flour. Varieties of mustard are primarily distinguished by the ratios of mustard seeds and spices used in their production. This study assessed the microbiological safety of mustard products from the Mustard and Ketchup Factory in Poland, produced between 2019-2021, in compliance with Polish and EU regulations. Three mustard types were analyzed: gourmet, creamy, and spicy, crafted from 'Borowska' white mustard and 'Małopolska' Sarepta mustard seeds. The preparation included powdered mustard seeds, water, sugar, and vinegar. Samples of mustards (20 g each) were tested in triplicate for Salmonella, spore-forming anaerobic bacteria, coliform bacteria, Staphylococcus aureus, mold, and yeast. Additionally, water and spices used in production were analyzed for total coliforms, Escherichia coli, Enterococcus, Salmonella, aerobic mesophilic microorganisms, anaerobic spore-forming bacteria, and mold. Results indicated that spices and water met all microbiological criteria. Mustard samples tested negative for Salmonella and anaerobic spore-forming bacteria, with coliforms, Staphylococcus aureus, mold, and yeast counts within acceptable limits, ensuring compliance with food safety and hygiene standards. This research underscores the importance of ongoing monitoring and strict microbiological standards to maintain food safety. Future studies should develop advanced microbial detection methods and implement robust quality control measures to reduce contamination risks in mustard and other food products.
Keywords
Microbiological Safety; Mustard Products; Food Safety Regulations; Mustard Varieties; Microbial Contamination; Food Hygiene Standards; Salmonella Detection; Coliform Bacteria Count; Staphylococcus aureus; Mold and Yeast Count; Food Quality Control; Microbiological Criteria
Subject
Biology and Life Sciences, Food Science and Technology
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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