National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Momos are a common ready-to-eat meal item that can be eaten either freshly made or after being frozen. The purpose of this study was to compare the microbiological traits of fresh and frozen momos and evaluate the variations in their bacterial traits and microbial burden. Momo samples, both frozen and fresh, were gathered aseptically from certain sources and prepared for microbiological analysis. After determining the viable bacterial load using serial dilution and spread plate procedures, isolated colonies were obtained by streaking. Gram staining and colony morphology were used to describe the isolated organisms. Catalase and a few other biochemical assays were used for additional identification. To evaluate the bacterial isolates' susceptibility pattern to particular antibiotics, antibiotic susceptibility testing (AST) was carried out. Microbial load, bacterial diversity, biochemical traits, and patterns of antibiotic susceptibility between fresh and frozen samples were used to compare the outcomes. The study stresses the significance of appropriate preparation, handling, storage, and sanitary methods in preserving the microbiological safety of ready-to-eat foods and gives an overview of the microbiological quality of fresh versus frozen momos.
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