Effect of iodized salt on some pathogenic and non-pathogenic microorganisms and its application in processed fish and pickles quality [electronic resource].

Includes reference.

The present study was carried out to investigate the effect of iodized salt and unfo! lified salt (NaC!) on some pathogenic and non-pathogenic microbes (Staphylococcus aureus, Listeria monocytogenes, Aspergillus navus, Bacil/us subtilis and Saccharomyces cerevisiae) ;n selective media. The effect of low level and high level of iodized salt were evaluated using disc paper technique as minimum inhibition concentrate (MIC). Data revealed that effect of iodized salt was higher on pathogenic than non-pathogenic microbes. the effect was increased with increasing the concentration of iodized salt. Heavy metals (Co, Cu, Pb, Zn and Fe) which lead to a real harmfui effect on consumers were determined to discrimination between the sources of iodized salts. Also. identification the component of iodized salts using thin layer chromatography (TLC) to determine R, value and color under UV light (365 nm) by two developing systems. On the other hand the application of iodized salts were done (at 4000 and 5000 ppm lo~ine) in processing of wet salted fish and pickled cucumber. Total viable counts were determined during storage periods, which sUghtly increased with prolonged storage. Also, sensory characteristics (color, taste, odor and acceptability) were done for all tested samples at the end of storage period. Statistical analyses revealed that no significant differences were detected between the tested samples. So, it could be recommended to use iodized salt in food processing to improve microbiological, sensory quality and protect consumers health.

Summary in Arabic.

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