MICROBIAL ASSESSMENT OF GROUND MELON PRESERVED WITH SALTS

Microbial assessment of ground melon preserved with some salts (sodium chloride, sodium citrate and a mixture of sodium chloride and sodium citrate) was evaluated. The results revealed that after 5 days, there were no changes in the microbial quality of the ground melon. However, both the preseved and the control (unpreserved) melon samples changed from milk to brown colour after 31days. The melon preserved with 10% sodium citrate had the highest mean plate count of 8.0 x 10⁷ cfu/g ^{while the one preserved with 10% sodium chloride had the mean plate count of 5.0 x} 10⁷ cfu/g.....