Microbial dynamics, risk assessment and sensory evaluation of metata ayib (traditional spiced fermented cottage cheese)

Abstract

<ns3:p> <ns3:bold>Introduction:</ns3:bold> Different traditional fermented foods and beverages made from various components are available in Ethiopia. Metata ayib, a traditional fermented dairy product, is created by blending ayib (Ethiopian cottage cheese) with different spices in a tightly covered container. Therefore, metata ayib is a ready-to-eat food. If it is handled with poor hygiene standards or is contaminated with potentially hazardous microorganisms, consuming it could be harmful. Therefore, the goal of this study was to assess the microbiological dynamics, organoleptic properties, and growth potential of some foodborne pathogens in metata ayib. </ns3:p> <ns3:p> <ns3:bold>Methods:</ns3:bold> Three different kinds of metata ayib were made in a laboratory, and, using conventional microbiological methods, a microbiological examination was carried out during the fermentation process. Using 10 panellists, the sensory evaluation of the different types of metata ayib was conducted. The growth potential of selected pathogenic microorganisms on the preferred ready-to-eat metata ayib was then tested. </ns3:p> <ns3:p> <ns3:bold>Results:</ns3:bold> <ns3:bold/> Coliforms and <ns3:italic>Staphylococci</ns3:italic> species were not found in any type of metata ayib during the fermentation process. The counts of aerobic mesophilic bacteria (AMBC), lactic acid bacteria (LABC), yeast and mold (YMC) in metata ayib that was made with black mustard seed and 12 other common spices were highest. Metata ayib prepared with black mustard seed and 12 additional common spices had significantly (P&lt;0.05) higher sensory qualities in terms of taste than metata ayib prepared with red pepper or Ethiopian mustard seed, and 12 additional common spices. The growth capacity of <ns3:italic>Candida albicans</ns3:italic> <ns3:italic/> in metata ayib made with black mustard seed and 12 other common spices showed greater resistance (24 h) than both <ns3:italic>E. coli</ns3:italic> (18 h) and <ns3:italic>S. aureus</ns3:italic> (6 h). </ns3:p> <ns3:p> <ns3:bold>Conclusions:</ns3:bold> Care should be taken when handling fermented metata ayib. To improve the safety and health benefits of fermented metata ayib, it is preferable to inoculate it with possible probiotics. </ns3:p>