Sanitizing Method Effects on Depending-Culture Microorganisms in Tuber aestivium

Ilef Ben Romdhane¹, Neila Saidi^1*, Shweta Deshaware², Salem Shamekh^3,4

¹Laboratory of Treatment and Water Recycling Centre of Research and Water Technologies (CERTE) Technopark of Borj-Cedria, Soliman, Tunisia.
²Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India.
³Department of Biotechnology and Chemical Technology, School of Chemical Technology, Aalto University, Aalto, Finland.
⁴Juva Truffle Center, Juva, Finland.

DOI: 10.4236/aim.2015.56043                

Abstract

Tuber aestivum/uncinatum has been widely used as food, food additives, and traditional medicine. Truffles are extremely perishable with a short postharvest life quality requiring a special handling for marketing in order to delay its deterioration. This study aimed to assess the effects of different sanitizing methods on superficial Tuber aestivium quality ascocarp. The results showed that the best treatment was obtained by immersing the Truffle ascocarps in boiling water for 1 or 2 min where counts of total mesophilic microoraganisms (TMM) were respectively 81 and 7 CFU per g of dry Truffle ascocarps biomass, respectively. However, the highest TMM was obtained after rinsing Truffle ascocarps in 2% NaOH where recovery was 10⁸ CFU per g of dry Truffle ascocarps biomass. Treatments applied to disinfect Truffle ascocarps were classified by increasing degree of efficiency as follows to reduce the microbial load expressed in CFU/g: Dipping in boiling water (2 min) 7 ± 3.41; dipping in boiling water (1 min) 81 ± 25.8, rinsing with alcohol 2.10² ± 13; rinsing with tap water 6.10³ ± 36; rinsing with H₂O₂ 6.10⁴ ± 2; brushing 2.10⁵ ± 28 and rinsing with NaOH 10⁸ ± 15.

Keywords

Tuber aestivium Ascocarps, Total Count Mesophilic Bacteria, Molds and Yeast Decontamination

Conflicts of Interest

The authors declare no conflicts of interest.

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