Pathogenic and Spoilage Causing Microorganisms Associated with Traditional Seafood Product Jaadi Manufactured in Southern and Western Coastal Belt of Sri Lanka
Divisekera Mudiyanselage Wasundara Devanmini Divisekera *
Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo-07, Sri Lanka.
Samantha Sanath Kumara Madage
Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo-07, Sri Lanka.
Thalawaththe Muhandiramlage Dilini Ayesha Jayawardana
Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo-07, Sri Lanka.
Warnakulasuriyawadumesthrige Uditha Darshana Medis
Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo-07, Sri Lanka.
Ramasinghe Kurunegala Pathiranage Nadeesha Indunil
Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo-07, Sri Lanka.
Jaanaki Gooneratne
Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo-07, Sri Lanka.
*Author to whom correspondence should be addressed.
Abstract
Aims: The objective of this study was to investigate on microbial related food safety issues and microorganisms associated with the production of Sri Lankan traditional seafood Jaadi.
Place and Duration of Study: Food Technology Section, Industrial Technology Institute, Colombo, Sri Lanka, between December 2013 to April 2016.
Methodology: Seven Jaadi processing centers along the Southern and Western coastal belt of Sri Lanka were evaluated for its compliance to food safety, in terms of environment, processing techniques, hygiene and sanitation, physiochemical and microbiological quality of the final product.
Samples drawn from all sites were analyzed for its water activity, salt content, pH and microbiological quality. Microorganisms associated with Jaadi production were isolated in selective media, followed by phenotypical, biochemical and molecular biological characterization.
Results: The pH, water activity and salt content of Jaadi samples ranged between 3.60-5.85, 0.73-0.82 and 24.82-40.47%, respectively. Thirteen bacterial strains and one fungal strain detected were strains found to be responsible for human pathogenesis and food spoilage. These include, Bacillus cereus strain I (MN726935.1), Bacillus cereus strain II (MN901259.1), Bacillus haikouensis strain I (MN901262.1), Bacillus haikouensis strain II (MN726976.1), Bacillus licheniformis (MN726987.1), Acinetobacter baumannii (MN901499.1), Bacillus pumilus strain I (MN901264.1), Bacillus pumilus strain II (MN901263.1), Bacillus paralicheniformis (MN901167.1), Bacillus thuringiensis strain I (MN901165.1), Bacillus thuringiensis strain II (MN901257.1), Bacillus cereus (MN901161.1), Staphylococcus saprophyticus (MN901156.1) and Trichoderma longibrachiatum (MN907169.1). Presence of such organisms clearly proclaims the poor hygienic practices and risks related to food safety in this traditional processing technology.
Conclusion: Jaadi processing facilities of Southern and Western coastal belt of Sri Lanka needs scientific and technical knowledge to upgrade their processing in order to assure food safety and product quality.
Keywords: Jaadi, pathogens, spoilage causing microorganisms, traditional seafood product