Abstract:
Fresh cut (minimally processed) cooking banana variety Alukesel was subjected to different pretreatments, packed in polystyrene packages and stored at 5-7 °C for a week. Effect of several
identified pre-treatments on Total Plate Count (TPC) and Total Yeast and Mould counts (TYM)
were evaluated. Bacteria isolated from plates were identified using biochemical tests and molecular
tools. In pre-treated samples, microbial counts were within safe-to-consume limits. Bacillus
cereus, Enterobacter ludwigii and Bacillus thuringiensis were identified from fresh cut samples
using molecular tools. Citric acid at 3% w/v effectively controlled bacteria, yeasts and moulds and
this observation was significantly different from the control (p<0.05). The present study has shown
that 3% citric acid was the most effective pretreatment for minimal processing of Alukesel which
controlled bacteria, yeasts & moulds completely. Alukesel pretreated with 3% citric acid was free
from food borne pathogens such as Salmonella, Clostridium, Yersinia, and Listeria.
