Hygienic Quality of Ready-Made Chilli Paste

Abstract

Fifty-four samples of ready-made chilli paste packed in closed containers were selected from three different producers in the markets. The results of hygienic test indicated that all samples of these ready-made chilli paste had Aw lower than 0.85. The average value of A_w and pH were 0.633 and 5.4, respectively. The total viable bacteria counts were ranged from log₁₀ CFU/g 2.079-6.505, most of them were Bacillus spp. None of the samples were found to have Salmonella spp., Staphylococcus aureus, Escherichia coli or Bacillus cereus, Clostridium perfringens were found ranging from log₁₀ CFU/g 2.000 – 3.322 and found in all brands of chilli paste. The hygienic quality of ready-made chilli paste were compared between these packing in closed and opened containers. The results revealed that A_w, amount of lead and preservatives, numbers of B. cereus and C. perfringens were found to be higher in the opened than closed containers. No synthetic color was found in any samples, neither opened nor closed containers. Study of shelf-life of ready made chilli paste pccked in closed containers indicated that they were in good condition up to 6 months without changing the quality.