Kortei Nii Korley, Asiedu Prince, Annan Theophilus, Deku John Gameli, Boakye Adjoa Agyemang
Department of Nutrition and Dietetics School of Allied Health Sciences University of Health and Allied Sciences Ho Ghana.
Food Microbiology Division Food Research Institute-Council for Scientific and Industrial Research Accra Ghana.
Food Sci Nutr. 2020 Nov 29;9(2):811-821. doi: 10.1002/fsn3.2045. eCollection 2021 Feb.
The association of cereals with fungi cannot be disregarded as their manifestation in our foods poses serious health risks. The aim of this study was to investigate the mycofloral (fungal) and chemical (pH) qualities of the "solom" (beverage of millet) available for consumption from their respective sales points in Ho. "Solom" a cereal beverage of millet was sampled from ten (10) different locations in the Ho Municipality of Ghana and evaluated for their pH, fungal counts, and species diversity. Mycological analyses were done on Oxytetracycline Glucose Yeast Extract (OGYE) and Dichloran Rose Bengal Chloramphenicol (DRBC) media from three (3) points per location using serial dilution. A total of fourteen (14) fungal species belonging to eight (8) genera were isolated on both media; and sp. were recorded. Fungal counts on both media ranged between 1.68 ± 0.8 and 4.11 ± 0.9 log CFU/ml. There were statistically significant ( < .05) differences observed in the samples from different locations. The values of pH recorded were in the range of 3.03 ± 0.09-4.03 ± 0.23 and showed no significant differences ( > .05) among them. All samples were found to be in the acceptable range of values prescribed by the International Commission for Microbiological Specification of Foods (ICMSF, 1998). Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) should be employed to enhance food safety.
谷物与真菌的关联不容忽视，因为它们在我们食物中的表现会带来严重的健康风险。本研究的目的是调查从霍市各自销售点获取的可供消费的“索洛姆”（小米饮料）的真菌菌群（真菌）和化学（pH）质量。“索洛姆”是一种小米谷物饮料，从加纳霍市的十个不同地点采集样本，并对其pH值、真菌计数和物种多样性进行评估。使用系列稀释法，在每个地点的三个点采集的样本在土霉素葡萄糖酵母提取物（OGYE）和孟加拉红氯霉素（DRBC）培养基上进行真菌学分析。在两种培养基上共分离出属于八个属的十四种真菌；并记录了 和 种。两种培养基上的真菌计数范围在1.68±0.8至4.11±0.9 log CFU/ml之间。在不同地点的样本中观察到统计学上显著（<0.05）的差异。记录的pH值范围为3.03±0.09 - 4.03±0.23，它们之间没有显著差异（>0.05）。所有样本均被发现处于国际食品微生物规范委员会（ICMSF，1998）规定的可接受值范围内。应采用良好生产规范（GMP）和良好卫生规范（GHP）来提高食品安全。
