Investigation of microbiological and chemical contaminants contained in “Hoi-dong”, Thai-fermented green mussel

Abstract

Green mussels (Perna viridis) are commonly preserved as “Hoi-dong”, traditional fermented mussel, in Thai Gulf area. Presently, Hoi-dong is reported as functional food and health promoting benefits. Therefore, fishery products are commonly concerning on microbials and toxic metal contaminants from environments and/or during food processing. Food additives, such as preservatives and colorants are also concerned by intentionally added within Hoi-dong for prolong shelf-life and attractive to consumers, respectively. This study was purposed to investigate microbiological and chemical contaminants contained Hoi-dong, which was purchased from fresh markets locating in Samut Songkhram, Thailand; and evaluate its quality. Salinity and acidity were measured by food pH meter and salinity checker, respectively. Microbiological contaminants were evaluated according to Bacteriological Analytical Manuals (BAM). Pb and Hg were determined according to AOAC Official Method. Food preservatives including benzoic acid and sorbic acid, and synthetic food colorants were determined according to Codex Committee on Food Additives (CCFA). Hoi-dong (n =16) was processed through optimal salinity (NaCl = 3.5-4.4%) and acidity (pH = 3.98-4.74). All samples were met within standard ranges for microbiological criteria of food quality and were safe from toxic metals including Pb and Hg. However, five samples were contaminated with food preservative, benzoic acid (1,200-3,089 mg/kg) and eight samples were detected for synthetic food colorants i.e., Sunset Yellow FCF, Tartrazine and Ponceau 4R. The find was concerned on food preservative and synthetic food colorant uses in traditional fermented food and public relation is need to conduct with among government officers and traditional manufacturers.