Microbial Kinetics, Storage Stability and Shelf-Life Prediction of Jaggery Produced under Traditional and GMP Conditions

Abstract

Jaggery is a traditional unrefined sweetener highly susceptible to microbial spoilage due to its hygroscopic nature and widespread production under unhygienic conditions. The present study evaluated the impact of Good Manufacturing Practices (GMP) on the microbiological quality, storage stability, and shelf life of jaggery in comparison with traditionally produced samples. Traditional jaggery collected from 50 cottage-scale units and GMP-processed jaggery manufactured under controlled hygienic conditions were subjected to accelerated storage at 40 ± 2 °C and 75 ± 3% relative humidity for 485 days. Microbiological, physicochemical, sensory, and shelf-life modeling analyses were conducted at regular intervals. Initial microbial assessment revealed significantly higher contamination in traditional jaggery, with total plate count (456 ± 248 CFU/g), detectable yeast and mold (45 ± 28 CFU/g), coliform presence (12%), and Salmonella incidence (8%). In contrast, GMP-processed jaggery exhibited a >93% reduction in total plate count, absence of coliforms and Salmonella, and negligible fungal counts. During storage, traditional jaggery showed rapid microbial proliferation and visible spoilage within 180 days, whereas GMP jaggery maintained microbial loads well within acceptable limits throughout 485 days. Moisture content and pH of GMP jaggery increased gradually but remained within ranges unfavorable for rapid microbial growth. Shelf-life modeling based on microbial and sensory acceptability limits demonstrated controlled deterioration kinetics and predicted a shelf-life extension of more than fourfold for GMP jaggery. The findings conclusively demonstrate that GMP implementation significantly enhances microbiological safety, storage stability, and shelf life of jaggery, highlighting its critical role in ensuring food safety compliance and commercial viability of traditional sweeteners.