EFFECT OF TIME, TEMPERATURE AND HUMIDITY ON BIODETERIORATION OF CORN CAKE SNACK

Food spoilage microorganisms representing 5, 6 and 10 genera of moulds , yeasts and bacteria, respectively were isolated from corn cake snack . Each of the samples analysed had initial pH value favourable to micr obial growth and activities while only 28% had spoilage-enhancing mois ture contents (>13%). The effect Of temperature and relative humidity (RH) on biodeterioration during a 24-day storage period was determined by monitoring changes in the pH and total microbial colony counts. Wh ereas very little or no deterioration was recorded for samples contain ed in 51% and 71% RH chambers at 30 and 45 degrees C, substantial dete rioration was obtained at the same temperatures under 89.5% and 100% R H. At 15 degrees C, very little or no deterioration was detected excep t under 79.5%, 89.5% and 100% RH when slight spoilage changes were rec orded as from the 12th or 18th day. The overall results show that the obtained colony counts and pH values monitor spoilage equally.