Microbiological quality of 18 °C ready-to-eat food products sold in Taiwan

2003 ◽  
Vol 80 (3) ◽  
pp. 241-250 ◽  
Author(s):  
Tony J Fang ◽  
Que-King Wei ◽  
Chia-Wei Liao ◽  
Min-Ju Hung ◽  
Tzu-Hui Wang
Keyword(s):  
Microbiological Quality ◽  
Food Products

scholarly journals Microbiological quality of raw fish based food products

2020 ◽  
Vol 6 (1) ◽  
pp. 5162-5171
Author(s):  
Quele Aparecida Matos ◽  
Zuleide Soares Patez ◽  
Clara Mariana Gonçalves Lima ◽  
Jorge Pamplona Pagnossa ◽  
Adriana da Silva Miranda ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Food Products ◽  
Raw Fish

scholarly journals The Microbiological Quality of Selected Food Products

1968 ◽  
Vol 83 (10) ◽  
pp. 873
Author(s):  
Floyd W. Hartmann ◽  
June Thomas ◽  
Lester Hokom
Keyword(s):  
Microbiological Quality ◽  
Food Products

scholarly journals Assessment of Microbiological Quality of Fresh-cut, Processed and Preserved Mushrooms Available in and Around Dhaka City

1970 ◽  
Vol 27 (2) ◽  
pp. 42-45
Author(s):  
AS Mustafa Kamal ◽  
Fauzia Begum ◽  
Abul Khair
Keyword(s):  
Fecal Coliform ◽  
Bacterial Load ◽  
Microbiological Quality ◽  
Food Products ◽  
Point Of View ◽  
Human Consumption ◽  
Dhaka City ◽  
Canned Food ◽  
E Coli

The results revealed that 40% of fresh mushrooms, 93% of processed and preserved mushroom samples including mushroom-based food products were safe for human consumption from bacteriological point of view. The highest bacterial load recorded was 8.7 × 108 cfu / gm in the samples collected from Sutrapur area of Dhaka city. The results also indicated that 27, 13, 13 and 7% of the fresh mushrooms were contaminated with coliform, fecal coliform, E. coli and Salmonella sp. respectively. Thus those mushroom samples were not up to the mark for consumption, considering safety and sanitation point of view. In case of processed mushrooms and mushroom-based food products the results showed that 20% of dried mushrooms were contaminated with both coliform and fecal coliform, 7% of powdered mushrooms were contaminated with only coliform and 13% of mushroom soup powder were contaminated with coliform, E. coli and Salmonella sp. In case of preserved mushrooms, it was found that 7% of the canned mushrooms had count <10 cfu/gm which was unacceptable as per specifications for the canned food. However, the results also revealed that coliform, fecal coliform, E. coli and even Salmonella sp. were not detected in preserved mushrooms examined.DOI: http://dx.doi.org/10.3329/bjm.v27i2.9170 BJM 2010; 27(2): 42-45

Microbiological quality of ready to hang enteral formulas

2005 ◽  
Vol 30 (03) ◽  
Author(s):  
J Kehr ◽  
B Morales ◽  
P Contreras ◽  
L Castillo ◽  
W Aranda
Keyword(s):  
Microbiological Quality ◽  
Enteral Formulas

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

Microbiological quality of residues from drinking water preparation

1995 ◽  
Vol 31 (5-6) ◽  
pp. 75-79 ◽  
Author(s):  
M. Würzer ◽  
A. Wiedenmann ◽  
K. Botzenhart
Keyword(s):  
Waste Water ◽  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Drinking Water ◽  
Water Treatment ◽  
Pathogenic Bacteria ◽  
Waste Water Treatment ◽  
Microbiological Quality ◽  
Detection Limits

In Germany the application of procedures such as flocculation and filtration in the preparation of drinking water results in the annual production of an estimated 500,000 t of sediments and sludges. Some of these residues have a potential for being reused, for example in agriculture, forestry, brickworks or waste water treatment. To assess the microbiological quality of residues from waterworks methods for the detection of enterobacteria, Escherichia coli, Salmonella, Pseudomonas aeruginosa, Legionella, poliovirus, Ascaris suis eggs and Cryptosporidium have been evaluated regarding their detection limits and were applied to various residues from German waterworks. Results show that sediments and sludges may contain pathogenic bacteria, viruses and protista. When residues from waterworks are intended to be reused in agriculture or forestry the microbiological quality should therefore be considered.

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