Effect of Storage Time and Temperature on the Microbial Quality of Samosa

The effects of storage time (Days 0 to 7) and temperature (4°C, 25°C, and 37°C) on the microbial quality, physicochemical parameters and sensory acceptability of samosas were examined. On Day 0, the baseline values for each group were 2.18 ± 0.08 log CFU/g for TVC, 0.95 ± 0.05 log CFU/g for coliforms, 1.20 ± 0.06 log CFU/g for yeast and mould, a pH of 6.12 and a sensory score of 8.5. Microbial counts (3.21 ± 0.11 log CFU/g and 2.04 ± 0.10 log CFU/g for TVC and coliforms, respectively, on Day 7) and sensory scores (6.3) remained adequate, indicating good control of microbial proliferation during refrigeration. By contrast, spoilage rates were substantially increased at temperature-abuse conditions. By Day 7, TVC had increased to 5.54 ± 0.18 log CFU/g, coliforms to 4.72 ± 0.17 log CFU/g, and sensory scores had declined to an unacceptable 2.4 at 25°C. At the more extreme temperature-abuse condition of 37°C, deterioration was fastest; on Day 7, the TVC was 6.78 ± 0.22 log CFU/g, the coliform count was 5.92 ± 0.20 log CFU/g, and the yeast and mould count was 5.40 ± 0.19 log CFU/g. Moreover, pathogenic microflora changed from "Not detected" to "Fully detected" by Day 1 (37°C) and Day 3 (25°C). It was concluded that temperature control is a key factor: samosas stored at 4°C maintained good quality for up to 7 days, whereas ambient and elevated temperatures resulted in rapid microbial spoilage and rendered the product unsafe within 1-3 days.