Prevalence and identification of Bacillus species in cellophane, foil, and disposable plastic containers used for food packaging
DOI:
https://doi.org/10.32947/ajps.v24i4.1196Keywords:
Foil, Cellophane, Disposable plastic container, Food packaging, Family BacillaceaeAbstract
Background: Foil, cellophane, and disposable plastic containers are commonly employed in food packaging, namely as coatings on food items. Nevertheless, the existence of microbes on the surface and inside the internal composition of these materials gives rise to concerns, as they have the capacity to multiply under ideal circumstances and spread to food items, thereby jeopardizing the safety and quality of the food.
Objective: This study aimed at examining the number of microorganisms and identifying specific bacterial species within frequently used food packaging materials like foil, cellophane, and disposable plastic containers.
Methods: samples of foil, cellophane, and disposable plastic containers were collected from various popular brands in Iran. The overall bacterial count wضas determined using defibering, flooding, and smear techniques followed by culturing on Tryptone Glucose Extract Agar (TGEA) medium. To identify the bacterial species, various biochemical tests were performed, including fermentation, motility testing, catalase test, oxidase test, and methyl red-Voges Proskauer (MR-VP) test.
Results: Bacterial quantity ranged from 0 CFU/g to 8.3 × 103 CFU/g in analyzed samples. All the samples had primary contaminants mainly Bacillaceae family bacteria that could produce spores. Disposable plastic containers had the lowest bacterial count whereas cellophane showed the highest bacterial contamination level. Among Bacillaceae family members Bacillus licheniformis was dominant.
Conclusion: The study's findings emphasize the possibility of microbial contamination in food packaging materials, including cellophane. These results indicate that the food packaging industry should adopt a rigorous approach to hazard evaluation and Important Control Points (HACCP) in order to guarantee the microbiological safety and efficacy of packaging materials.
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Copyright (c) 2024 Mojtaba Mohammadzadeh Vazifeh, Erfan Aghajani, Negin Shokrollahzadeh, Helia Rahmati, Nakisa Sohrabi Haghdoost
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