Diversity and selected functional traits of microbiota associated with traditional dried plant foods from South African informal markets

The Quick Summary

Traditional plant foods are healthy and important for culture. But when they are sold in local markets, there might be worries about food safety. Scientists looked closely at five types of dried plant foods from markets in South Africa. They collected 51 samples to study. They used special tools to find out what tiny living things, called microbes, were living in these foods. They checked the DNA of these microbes to identify them. They also isolated and studied many individual bacteria. This work helps us understand the microbes in these foods, which is important for making sure they are safe to eat.

Practical Implications

This study provides crucial baseline data on the microbial diversity in traditional dried plant foods sold in South African informal markets. For food science, this means we can better understand potential risks associated with these products, such as the presence of spoilage bacteria or foodborne pathogens. The findings can inform targeted interventions to improve food safety practices along the supply chain, from harvesting and drying to sale and consumption. This could include recommending better hygiene standards, storage conditions, or even processing methods to reduce microbial contamination. Ultimately, it allows for the development of science-backed guidelines that ensure consumers can continue to enjoy these culturally significant foods without compromising their health, while also supporting local economies.

Potential Use in Indonesia

These findings are highly relevant to Indonesia, which shares similar characteristics like vibrant traditional markets (pasar tradisional) and a tropical climate. The study’s approach could be applied to assess microbial risks in Indonesia’s diverse array of traditional dried plant-based products, such as spices, herbs for jamu, or dried fruits sold in local markets. This would help develop specific food safety strategies tailored to the local supply chains and environmental conditions, especially given the hot, humid climate’s impact on microbial growth.

Original Abstract

Traditional plant-based products provide nutritional benefits and support cultural heritage; however, their sale in urban informal markets raises potential food safety considerations. We characterized the microbiota of five traditional dried plant products (baobab, masau, nyii, dinawa, and lude) obtained from three informal markets in South Africa (n = 51 samples) using 16S rRNA gene sequencing and quantitative real-time PCR; bacterial isolates (n = 87) were further evaluated using selected……

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