Effect of antimicrobial characteristics of pepper fruits on some spoilage organisms of Fessiekh product

Abstract

This study conducted at Sudan University of Science and Technology, Collage of Veterinary Medicine and Animal Production, Department of Fisheries and Wildlife Science to evaluate the effect of anti microbial characteristics of hot and sweet pepper on some spoilage organisms of Fessiekh products. The crude Fessiekh (Hydrocynus spp) was treated with pepper fruits (Fruit-1 Capsicum annuum -sweet pepper, fruit-2 Capsicum frutescens -hot pepper) as natural conserved materials. The chemical composition of crude and treated Fessiekh were quite significantly different (p<0.001) in moisture, (p<0.05) in ash and pH, and had no significant differences in both protein and fat. The total viable counts in the first four days after pepper fruit addition were decreased and showed high significant differences (p<0.001) between the two types of pepper fruits, and the addition of hot pepper was more effective on the total viable counts which decreased the limits of studied product from 43.4×10³± 1.3×10³ at first day to 4.5×10³ ± 1×10³ after 96hr, The Staph spp test showed positive result with count (7.6x10³ ) for crude, and (21.9x10³) sweet pepper treated Fessiekh, and negative for hot pepper treated Fessiekh. The Listeria spp.test was positive for Fessiekh treated with sweet and hot pepper, and negative for crude Fessiekh samples. While the Staphylococcus aureus and Listeria monocytogens had no effects on all samples.