Good Manufacturing Practices (GMP) during the Production of Mango Juice and Mango Pulp | ||||
| Bulletin of the National Nutrition Institute of the Arab Republic of Egypt | ||||
| Article 1, Volume 52, Issue 1, December 2018, Page 1-13 PDF (251.54 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bnni.2018.31430 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Mohamed F. Mohammady; Kassem M M | ||||
| National Nutrition Institute. | ||||
| Abstract | ||||
| ABSTRACT Fifty five sample (40 sample from juices and 15 swab) collected from juices company in Cairo that were examined during the application of Good Manufacturing Practices (GMP) of mango juices and mango pulp included swabs of the food handlers, equipment and walls. The aerobic total count was 3x103 cfu from wall, 5x103 cfu from food handlers and was 5x104 from equipment coliform count was 3x103 from wall, 2x103 cfu from food handler and 5x105 from equipment while mold and yeast was 5 x 105 from walls, 3 x 104 from food handlers and 5x104 from equipment. After application of those practices, the samples from mango juices and mango pulp became safe and free from pathogenic microorganisms. Also,theresults show the final products were safe. | ||||
| Keywords | ||||
| manufacturing practices- mango juice; mango pulp | ||||
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