Original Research Article
Year: 2019 | Month: January | Volume: 9 | Issue: 1 | Pages: 158-164
Evaluation of Microbiological Safety of Organic and Conventionally Grown Rice
Anindita Deb Pal1, Prapti Ruia2
1Assistant Professor, 2Postgraduate Student,
Department of Food Science and Nutrition Management, J. D. Birla Institute, Kolkata, India
Corresponding Author: Anindita Deb Pal
ABSTRACT
The growth in popularity of organic foods has been driven, to a large extent, by claims that they are healthier than those grown by conventional farming methods. Yet, organic produce may also be susceptible to microbial contamination due to improper storage and hygienic conditions. Food borne micro organisms harbour themselves on the food material thereby influencing the food quality and consumer health. Amongst these microbes, the presence of Enterobacteriaceae family has been correlated with severe acute and systemic infections. Rice is a preferred cereal of India, especially Bengal. Therefore, the present study was carried out in order to determine the microbial safety of organic and conventional rice. A total of 12 samples grown in Kolkata, West Bengal and belonging to the above categories were analysed for total coliforms and the presence of members of the Enterobacteriaceae family. Most of the samples displayed a coliform count in the range of 103-105 CFU/ml, the highest being in the Mac Conkey agar. Microbial as well as biochemical determination indicated the inhabitance of enteric microorganisms especially E.coli in both conventional as well as organic rice varieties. The results therefore demonstrate a requirement of improved sanitation, hygienic conventions and storage of grains to ensure enhanced food safety.
Key words: Conventional, Enterobacteriaceae, food safety, microbial contamination, organic