Effect of Packaging on Microbiological Quality of Azolla Filiculoides and Moringa Oleifera FlourDownload PDF
Since many foods consumed by human are from animal, the risk of germs transmission through the consumption of products from animals like pig and poultry nourished with contaminated flours remains high. This study aims firstly to access the hygienic quality of two flours Moringa oleifera and Azolla filiculoides and then to select best stocking conditions for their conservation. Those flours were produced and stored in three packing in three different environments for microbiological and phytochemical analyses. On the whole, 36 samples of each flour were followed and analyzed during two months time, according to standardized methods ISO and AFNOR to research anaerobes sulphito-reducers (ASR), coliforms thermotolerants, Escherichia coli, yeasts, moulds and Staphylococcus aureus germs presence. The results showed that storing in plastic bag and tin in refrigerated and non-ventilated environments are suitable for conservation during two months without anaerobes sulphito-reducers (ASR) and Staphylococcus aureus presence.
Keywords: Moringa oleifera, Azolla filiculoides, flour, microbiological quality.