Quality and Safety Evaluation of Commercially Available Packaged Pickles and Sauces

Abstract

With the increasing consumption of ready-to-eat and convenience foods, commercially packaged pickles and sauces have become common components of daily diets across many households. However, concerns regarding their nutritional content, chemical composition, and microbial safety required a detailed evaluation. This research was performed to estimate the quality and safety of selected brands of packaged pickles and sauces available in the market. A total of 10 samples from different well-known and local brands were collected and analyzed for various physicochemical, microbiological and nutritional parameters. The analysis of pickles and sauces samples from different brands revealed varying results across several parameters. The pH was highest in sample T₉ (3.56), followed by T₈ (3.13), and lowest in T₄ (2.81). Acidity peaked in T₃ (1.53), with T₉ next (1.13), and was lowest in T₈ (0.15). Moisture content was highest in samples T₁ and T₆ (12.39), followed by T₃ and T₈ (12.04), and lowest in T₁₀ (10.51). Arsenic levels were notably highest in T₃ (2.66), followed by T₂ (0.48), and lowest in T₄ (0.031). Mercury levels were highest in T₈ (0.05), moderate in T₂, T₄, T₆, T₇, T₉, and T₁₀ (0.03), and lowest in T₁, T₃, and T₅ (0.01). Total Plate Count (TPC) was highest in T₆ (1.23), followed by T₈ (0.62), and lowest in T₁, T₂, and T₁₀ (0.01). Yeast plate count (YPC) was highest in T₁₀ (2.94), followed by T₈ (2.63), and lowest in T₂ (0.01). Most samples complied with permissible limits while in some cases, high microbial counts and the presence of spoilage organisms were detected, particularly in products stored under improper conditions. This study highlights the need for stricter quality control, better labeling practices, and increased consumer awareness regarding the safety and quality profile of packaged condiments. The findings provide essential data for regulatory agencies and public health policymakers to ensure safer food products in the market.