Resources Archives

Potential Risk of Robbauera albescens in Yogurt for Immunocompromised Individuals 0

February 22, 2025

Authors: Sunitha Poulose, Athira D, Biya V. Jomon Introduction No one wants to take a spoonful of yoghurt only to find mould and have the moment ruined. Moisture-rich foods like yoghurt are more likely to get mould and yeast contamination. One such yeast, Robbauera albescens, from the Debaryomycetaceae family, is a growing concern. While harmless

Hidden Danger in Peanut Spicy Masala: How Moisture Leads to Toxic Fungal Growth 0

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February 7, 2025

Authors: Athira D, Biya V. Jomon & Sunitha Poulose Introduction Peanut Spicy Masala, known for its distinct flavour, is vulnerable to microbial contamination due to improper roasting, handling, and storage. The thin, porous peanut shell allows moisture, air, and fungal spores to easily infiltrate, creating conditions that promote microbial growth. Moisture, particularly from high humidity

Toxicological Risks of Microbial Contamination in Roasted Peanuts: A Critical Health Concern 0

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February 6, 2025

Authors: Sunitha Poulose, Kochurani Abraham & Linda Joise George Introduction Roasted peanuts, a staple in Kerala’s culinary tradition, are highly prone to contamination by yeasts and moulds due to their direct contact with soil, which harbours a variety of microorganisms. Soil moisture and organic matter create favourable conditions for microbial growth. As peanuts mature, their

Ensuring the Safety of Unniyappam: Investigating the Causes and Solutions to Yeast and Mould Contamination 0
- Resources
- February 5, 2025
Authors: Sunitha Poulose, Athira D, Biya V. Jomon Introduction Unniyappam, a cherished traditional snack, is prepared using ingredients such as rice flour, jaggery, bananas, and coconut. However, its high moisture content makes it particularly susceptible to microbial contamination, especially from yeast and mould. Processing challenges, including improper fermentation, insufficient drying, and prolonged exposure to moisture,
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Impact of Artificial Colour Detection in Snack Mixture 0
- A to Z, Resources
- February 1, 2025
Authors: Kochurani Abraham, Linda Joise George & Sunitha Poulose Introduction The mixture, a widely consumed Indian snack known for its vibrant colours and diverse flavours, is traditionally composed of gram flour noodles, peanuts, puffed rice, and spices. To enhance its visual appeal, many vendors incorporate artificial food dyes, including yellow, red, and green. However, the
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Fungal Contamination in Groundnut Balls: Detection and Health Consequences 0
- A to Z, Resources
- February 1, 2025
Authors: Biya V Jomon, Athira D & Sunitha Poulose Introduction Groundnut balls, a traditional Kerala delicacy made from groundnuts (peanuts) and jaggery, are popular for their unique flavour and texture. However, due to their high oil content and moisture from jaggery, they are particularly vulnerable to microbial contamination, especially from yeasts and moulds. Inadequate drying
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