Microbial Quality of Food Available to Populations of Differing Socioeconomic Status

2010 ◽  
Vol 38 (5) ◽  
pp. 478-481 ◽  
Author(s):  
Marlen E. Koro ◽  
Shivanthi Anandan ◽  
Jennifer J. Quinlan
Keyword(s):  
Socioeconomic Status ◽  
Microbial Quality ◽  
Quality Of Food

Some aspects of modelling microbial quality of food

Food Control ◽  
1993 ◽  
Vol 4 (2) ◽  
pp. 89-96 ◽  
Author(s):  
M.H. Zwietering ◽  
F.M. Rombouts ◽  
K. Van 't Riet
Keyword(s):  
Microbial Quality ◽  
Quality Of Food

scholarly journals Evaluation of chemical and microbial quality of food in northern Iran

2021 ◽  
Vol 40 (1) ◽  
Author(s):  
Zahra Aghalari ◽  
Seyed Reza Hosseini ◽  
Somayeh Jafarian ◽  
Mohsen Rezazadeh ◽  
Mohsen Mirzaei ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Food Samples ◽  
Microbial Quality ◽  
Food Groups ◽  
Distribution Centers ◽  
Northern Iran ◽  
Quality Of Food ◽  
Cereal Group

Abstract Background Iran is one of the developing countries and foodborne diseases commonly impose problems for public health, the health care system and the economy. Therefore, this study aimed to evaluate the chemical and microbial quality of food in northern Iran. Methods This cross-sectional study was conducted in 2019. This study was performed on food samples obtained in a straightforward way while visiting food preparation and distribution centers in Babol. Tests related to different food types were performed by laboratory experts. Data collection with a checklist: date and place of sampling, number of samples, type of food, type of test, compliance of results with standards. Data were analyzed by SPSS22 and descriptive statistics, Chi-square and t-test. Results 1043 food samples were tested from 5 groups of dairy products, protein, cereals, vegetables and other food groups. The highest number of samples in the cereal group was 767 samples (73.53%). In the cereal group, most samples were breads. The pH of 11.67% of breads and the salt in 21.49% of breads did not match the standard. The blankit (sodium hydrosulfite) on bread dough were negative. Moisture, gluten, ash and pH match with the standards in all flour samples. The results of microbial tests on sweets and ice cream showed that Escherichia coli and Staphylococcus aureus and Salmonella were negative. Enterobacter aerogenes was positive in 8.20% of sweets, mold and yeast were positive in 19.58%. The results of microbial tests on buttermilk and yogurt, grilled meat and chicken sandwiches, vegetables and salads showed that bacteria Escherichia coli and Staphylococcus aureus and all microorganisms were negative. Mold tests were positive in 11.12% of juice samples. Conclusions The results showed that the foods and drinks supplied in food and drink preparation and distribution centers in Babol in 2019 were of good chemical and microbial quality. In some food groups the results of microbial and chemical testings were negative, i.e. without contamination. Less than 20% of products in the group of cereals and protein products did not match with the standards, which is a satisfactory result compared to other studies conducted in different cities of Iran. These good results for food quality can be explained bythe constructive performance of food health experts that made good controling, monitoring, and food health and hygiene education.

February 9 — Dentist Day in Russia

2020 ◽  
pp. 78-81
Author(s):  
Oksana Rybachok
Keyword(s):  
Early Childhood ◽  
Oral Cavity ◽  
Salivary Glands ◽  
Spiritual Development ◽  
The Body ◽  
Mechanical Processing ◽  
Normal Functioning ◽  
Digestion Process ◽  
Quality Of Food

«Man is what he eats,» these words belong to the great Pythagoras. He meant by these words the connection of the origin of consumed food with the spiritual development of man. In fact, a lot depends on the nature of nutrition, the quality of food and, of course, on the degree of its perception by the body. Digestion process begins not in the stomach, but directly in the oral cavity as a result of mechanical processing of products with teeth and under the influence of the secretion of the salivary glands. That is why healthy teeth are the key to the normal functioning of the whole organism — people should start taking care of their teeth from the early childhood and dentists, who are far from being beloved by everybody and are often carelessly evaded, are called upon to help keep the teeth healthy.

Microbial Quality of Human Wastes and Treatment Plant Effluent

1986 ◽  
Vol 18 (7-8) ◽  
pp. 257-265 ◽  
Author(s):  
K. Kawamura ◽  
M. Kaneko
Keyword(s):  
Staphylococcus Aureus ◽  
Vibrio Cholerae ◽  
Treatment Plant ◽  
Microbial Quality ◽  
Chlorination Process ◽  
Fecal Streptococci ◽  
Human Wastes ◽  
Micro Organisms ◽  
Spore Forming Bacteria

In order to evaluate the microbial quality of human wastes and effluents from treatment processes, the microbial flora of samples was examined. Total coliforms, fecal coliforms and fecal streptococci were used as indicator micro-organisms, and Vibrio cholerae non O-1, Salmonella, Staphylococcus aureus and Welchii (Clostridium perfrigens) were selected as pathogenic organisms. Salmonella was detected in only the water samples from the night soil treatment plant, while Staphylococcus aureus was detected in the night soil and the samples from the night soil purification tanks. Vibrio cholerae non 0-1 was not detected in any samples, but Welchii existed in almost all samples. Generally, the density levels and distribution patterns of the indicator micro-organisms were similar to those in the raw wastewaters. The microbial flora was not changed remarkably after the primary sedimentation process and the biological treatment process. After the chlorination process, total colonies, spore-forming bacteria, Welchii, moulds and fecal streptococci could survive, and spore-forming bacteria formed the majority of the total colonies in the well-chlorinated effluents. Welchii at the level of 103/100 ml can be used as the indicator micro-organism to ensure a sanitary safe discharge, because it can survive at the level of 103−104/100 ml even if other indicators and pathogenic micro-organisms are inactivated completely by the chlorination process.

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