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首页> 外文期刊>African Journal of Food, Agriculture, Nutrition and Development >Bacteriological quality of street-vended um-jingir : A traditional Sudanese food
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Bacteriological quality of street-vended um-jingir : A traditional Sudanese food

机译：街头贩卖的乌姆金吉尔的细菌学品质：传统苏丹食品

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Um-Jingir is a fermented indigenous Sudanese food product made mainly from cooked grinded pearl millet to which sugar, yogurt, lemon and salt will be added upon serving. It is vended by women and widely consumed by workers in industrial areas in Khartoum State, Sudan. Sixty samples of Um-Jingir were randomly collected from vending women near industrial areas in Khartoum State over a period of three months from 21st of May to 5th of September 2007. The study was focused on determining the bacteriological quality and safety of street vended Um-Jingir. Microbial analysis resulted in aerobic plate counts from 3 ×104 to 3.5×107 colony forming unit (cfu)/ml, while MacConkey’s agar counts ranged from 2×102 to 2.7 ×103 cfu/ml and mannitol salt agar growth of about 2×102 to 1.6×103 cfu/ ml. Total coliforms ranged from 3 to 1400 MPN/100 ml. Bacillus spp., Staphylococcus aureus, Escherichia coli and Salmonella spp. were detected in 70, 68.3, 6.6, and 5% of samples, respectively. Pseudomonas spp. and several Enterobacteriaceae species were isolated including Proteus spp., Klebsiella spp., Hafnia spp. and Escherichia spp. The minimum pH of Um-Jingir samples was 3.4, whereas the highest pH was 6.7. Alteration of the classic formula by omitting yoghurt and replacing it with citric acid showed that the nutritional value of Um-Jingir could be reduced to meet the low price requirements. Observation of Um-Jingir vending places showed that they were crowded, unclean and the sanitary levels were low. In spite of the high nutritional value of this product and its importance for low income consumers, the established results in addition to close observation of Um-Jingir marketing conditions indicated that consumption of street vended Um-Jingir might have negative effects on public health. Therefore, vending this type of food requires more attention from health authorities, better educational programmes for vendors and improvements of preparation and handling environment. Key words: Um-Jingir, fermented food, street food
机译：乌姆吉吉尔（Um-Jingir）是一种苏丹土发酵食品，主要由煮熟的珍珠米制成，食用时将添加糖，酸奶，柠檬和盐。它由妇女出售，在苏丹喀土穆州的工业区被工人广泛消费。从2007年5月21日至9月5日的三个月内，从喀土穆州工业区附近的自动售货机妇女中随机抽取60份Um-Jingir样品。该研究的重点是确定街头自动售货机Um-金吉尔微生物分析结果表明，需菌板数从3×104到3.5×107集落形成单位（cfu）/ ml，而MacConkey琼脂的计数范围从2×102到2.7×103 cfu / ml，甘露醇盐琼脂的生长量约为2×102至1.6×103 cfu / ml。总大肠菌群范围从3到1400 MPN / 100 ml。芽孢杆菌属，金黄色葡萄球菌，大肠杆菌和沙门氏菌属。分别在70、68.3、6.6和5％的样本中检测到。假单胞菌分离了几种肠杆菌科物种，包括变形杆菌属，克雷伯菌属，ella属。和埃希氏菌属。 Um-Jingir样品的最低pH为3.4，而最高pH为6.7。通过省略酸奶并用柠檬酸替代经典配方，可以降低Um-Jingir的营养价值，以满足低廉的价格要求。对Um-Jingir自动贩卖场所的观察表明，他们很拥挤，不干净并且卫生水平很低。尽管该产品具有很高的营养价值，并且对低收入消费者具有重要意义，但根据对Um-Jingir营销条件的密切观察，既定结果表明，街头售卖Um-Jingir可能会对公共健康产生负面影响。因此，出售这种食品需要卫生当局的更多关注，针对供应商的更好的教育计划以及改善的准备和操作环境。关键词：乌姆金吉尔发酵食品街头食品

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