Author/Authors :
Kassaify, Z.G. American University of Beirut - Faculty of Agricultural and Food Sciences - Department of Nutrition and Food Sciences, Lebanon , Najjar, M. American University of Beirut - Faculty of Agricultural and Food Sciences - Department of Nutrition and Food Sciences, Lebanon , Toufeili, I. American University of Beirut - Faculty of Agricultural and Food Sciences - Department of Nutrition and Food Sciences, Lebanon , Malek, A. American University of Beirut - Faculty of Agricultural and Food Sciences - Department of Nutrition and Food Sciences, Lebanon
Abstract :
Qishta is a popular Middle Eastern coagulated cream product, prepared using a traditional heating and skimming process. This study in Lebanon aimed to assess the microbiological and chemical profile of the product. Samples selected from 31 different manufacturers and outlets were analysed using standard methods. The plate counts for the various microorganisms were either of borderline acceptability or unacceptable for Escherichia coli, Salmonella spp. and Listeria monocytogenes (detected in 32%, 7% and 42% of the analysed samples respectively). Chemically, the mean moisture content [67.5 (SD 2.6) g/100 g] and pH (6.53) were relatively high. High counts of spoilage and pathogenic microorganisms and the nature of its chemical composition make qishta highly perishable.
