APPLICATION OF BIO-PRESERVATION TECHNIQUE FOR FOOD PRESERVATION IN YOBE STATE, NIGERIA.

International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume V, Issue XII, December 2020 | ISSN 2454–6186

APPLICATION OF BIO-PRESERVATION TECHNIQUE FOR FOOD PRESERVATION IN YOBE STATE, NIGERIA.

Abba Alhaji Mohammed1., Abdullahi Usman2., Luka Yelwa Barde3, Bukar Salisu Yaya4& Lawali Tafida5
School of Sciences, Umar Suleiman College of Education Gashua Yobe State. Nigeria

ABSTRACT
Non-thermal treatments are attracting interest of the food industry due to their capability of assuring the quality and safety of food. Among them, bacteriocins from lactic acid bacteria, such as nisin, pediocin and enterocins, are potentially useful for the food industry. In this study the effects of the bacteriocins on local foods in Yobe State where tested against different bacteria including Brochothrix thermosphacta, Listeria monocytogenes and Staphylococcus aureus the treatments with bacteriocins of lactic acid bacteria (LAB)produced in situ on the survival of this three pathogens in food was investigated. The food were collected from local market in Zone A, B and C of Yobe State at random inoculated with the bacterium respective at approximately 105CFU/ml. Three different bacteriocin-producing LAB were added at approximately 106CFU/ml as adjuncts to the starter. The foods were treated adequately on day 2 or 50 at 300 MPa for 10 min or 500 MPa for 5 min, at 10°C in both cases. After 60 days, the bacterial count in foods was carried out. A higher inactivation was achieved in the Camel meat treated without bacteriocin-producing LAB with a unit reduction of 6.5-log and Nisin the chosen bacteriocin. Results from the treatement of boiled cow meat inoculated with Enterocin and Listeria monocytogenes shows a unit reduction of 2.0-log while shawarma and cheese inoculated with Staphylococcus aureus and treated with Nisin raised a unit reduction of the microbes to 6.3-log and 3.0-log reduction respectively.
Keywords: Bio-preservation, Bacteriocins, Food, pathogens, Yobe State
INTRODUCTION:
Food preservation is described as the science of extending the shelf-life of food as well as maintaining it nutritional value and avoiding \growth of unwanted microbial population (Abdulhussain et al., 2020). Various novel techniques of food preservation are readily available this include, super chilling, ultrasonic preservation, radio frequencies, high pressure processing, cool plasma and natural antimicrobials (bio preservation). Rose et al., (2002)defined bio-preservation as the use of micro-organisms or their products to extend the shelf-life and at the same time improve the safety of available foods. Presently consumers are more conscious on their health concerning the type of additives used in foods. The market value of food processed without the addition of chemical preservatives is becoming more attractive in the food market; therefore, the only alternative to improve the process and to satisfy this demand is the use of Bacteriocins as natural food ingredients (Eduardo et al., 2013; da Costa et al., 2019).. Bacteriocins are known to be natural compounds capable for improving the safety and quality of food (Strack et al., 2020).

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