Determination of microbiological status of chanachur, a traditional spicy ready-to-eat snack and its quality improvement by gamma radiationAuthor(s): ZinatMahal, Kamruzzaman Pramanik
In this studymicrobiological status of chanachur, a ready-to-eat traditional snack was determined and its quality was improved by applying gamma radiation. To assess the microbial load in chanachur samples four types (non-branded coded as S1 and branded coded as S2, S3 and S4) were collected and TotalViable Bacterial Count (TVBC), Total ColiformCount (TCC), Total Fungal Count (TFC) were determined by spread plate method using Nutrient Agar (NA), MacConkey Agar and Potato Dextrose Agar (PDA), respectively. TVBC, TCC and TFC values for four types of chanachur samples were ranged from1.18×105 to 2.1×104 CFU/g, 1.2×104 to 3.0×103 CFU/g and 1.5×104 to 2.0×103 CFU/g respectively which were beyond the satisfactory or acceptable level. To improve the quality of chanachur samples, a series of doses of gamma radiation viz. 2.0, 5.0, 10.0 and 15.0 kGywere applied. Irradiationwith 2.0, 5.0 and 10.0 kGy,microbial load was decreased by 1 to 3 log but not completely eliminated. After applying the radiation dose of 15.0 kGy, all kinds of viablemicroorganisms including spores were eliminated rendering the chanachur samples sterile and safe for consumption. Bacteria associated with the chanachur samples were also identified based on cultural, morphological and different biochemical characteristics.