Evaluation of the Microbiological Quality and the Expiration Date of Seasoning Food Broths Based on the Edible Mushroom Psathyrella tuberculata and Local Ingredients in Côte d'Ivoire

The objective of this work was to evaluate the microbiological quality and to determine the Expiry Date of three formulations of seasoning food broths based on the edible mushroom, Psathyrella tuberculata. The pH, titratable acidity, and humidity were determined using the AOAC method. Mesophilic aerobic germs, total coliforms, sulphite-reducing Clostridium, Escherichia coli, yeasts, moulds, staphylococci, and Salmonella spp. were quantified using standard microbiological methods. The Expiry Date of the formulated seasoning food broths powders was determined using an ageing test and predictive microbiology. The results obtained indicated that the ingredients and seasoning broths had a pH of less than 7 with a moisture content of between 8 and 11% for the ingredients and 9 and 10% for the seasoning food broths. Titratable acidity ranged from 0,01 to 0,6 for the ingredients and from 0,5 to 0,54 for the seasoning broths. The results showed that total coliforms, Escherichia coli strains, sulphite-reducing anaerobes and Salmonella spp were absent in all samples. However, the loads of mesophilic anaerobes and fungal flora detected from day one to day forty-five were within Codex Alimentarius standards. The Expiry Date (ED) for B90, B70 and B50 seasoning food broths. Were 56,77 days, 64,98 days and 72,6 days respectively. The powders analysed were of satisfactory microbiological quality. The Expiry Date (ED) obtained are those of three seasoning food broth formulations without preservative food additives.