scholarly journals A comparative study of food retail premises by means of visual inspection and microbiological quality of food

1995 ◽  
Vol 114 (1) ◽  
pp. 143-151 ◽  
Author(s):  
S. C. Powell ◽  
R. W. Attwell
Keyword(s):  
Visual Inspection ◽  
Microbiological Quality ◽  
Food Samples ◽  
Food Retail ◽  
Quality Of Food ◽  
Meat Samples ◽  
Foodborne Infection ◽  
Cooked Meat ◽  
The Relationship

SUMMARYThe relationship between visual inspection ratings given to ten food retail premises and the microbiological quality of food samples was examined. Viable counts of bacteria and of Staphylococcus aureus were determined for cooked meat samples from each of the premises. There was no correlation between potential risk of foodborne infection, as assessed by total inspection rating, and bacteriological counts in food (P < 0·05). Neither was there a consistent relationship between scores given to any component of the total rating and the bacteriological quality of food.The effectiveness of the current UK inspection scheme in assessing risk of foodborne infection is questioned. Inclusion of appropriately weighted criteria such as food temperature abuse is suggested to improve the scheme.

scholarly journals Microbiological quality Assessment of hospital food in a public hospital in Fez (Morocco)

2014 ◽  
Vol 4 (1) ◽  
pp. 286-296
Author(s):  
L. Zbadi ◽  
A. El Ouali Lalami ◽  
A. Baroudi ◽  
Z. Marsou ◽  
K. Fikri Benbrahim
Keyword(s):  
Food Safety ◽  
Meat Products ◽  
Microbiological Quality ◽  
Warning Signal ◽  
Food Samples ◽  
Fecal Coliforms ◽  
Hygienic Quality ◽  
Quality Of Food ◽  
Contact Surfaces

The food safety has become a major issue in hospitals, since patients are especially vulnerable to foodborne illness considered as nosocomial infection.Aims: To assess health hazards in food at a hospital in Fez city (Morocco).Material and Results: Hygienic quality of food samples (n = 81: meals (40%), plants and vegetables (35%); meat / meat products (17%)) and contact surfaces (n = 80: local (32,5;%), equipment (50%) and staff’s hands (17,5%)) was evaluated during 2011, and involved germs have been researched using standard methods. Results interpreted according to the Moroccan and French standards showed that the percentage of food’s non-compliance was 12%, with 32% for plants / vegetables and 7% for meat / meat products.The criminalization of fecal coliform was the important (91%) compared with Staphylococcus aureus (9%). Salmonella sp., Listeria monocytogenes, anaerobic sulphito-reducers, yeasts and molds were not implicated.Contact surfaces analysis showed that 40% of equipment, 38% of local and 29 % of the staff’s hands were not clean. The causative organisms were fecal coliforms (60%) and S. aureus (40 %).Conclusion: Contact surfaces may affect the hygienic quality of food served in the hospital. That could make the warning signal in hospitals for the establishment of a global quality policy to ensure food safety and to prevent healthcare associated infections.

Impacts of Vending Practices on the Microbiological Quality of Bread in the Ojoo Area of Ibadan, Oyo-State, Nigeria

2019 ◽  
Vol 15 (1) ◽  
pp. 31-39
Author(s):  
Oluwadara Oluwaseun Alegbeleye ◽  
Wasiu Akinloye Oyebisi Afolabi ◽  
Beatrice Oluwatoyin Opeolu ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Food Safety ◽  
Microbiological Quality ◽  
Bacillus Species ◽  
Potential Hazard ◽  
Safety Regulations ◽  
Bacillus Flexus ◽  
Microbiological Methods ◽  
Key Factor ◽  
Quality Of Food

Background: Bacterial counts in ready-to-eat foods are a key factor in assessing the microbiological quality and safety of food. Periodic assessment of the microbiological quality of food is necessary to develop a robust database and help to ensure food safety. </P><P> Methods: The bacterial contamination of a total of 336 bread samples collected from two bakeries and 10 vendors in Ojoo Area of Ibadan, Oyo-State, Nigeria (December 2014 -June 2015) was evaluated. The microbiological quality of the bread loaves was investigated using standard microbiological methods (morphological, phenotypic and molecular characterization). </P><P> Results: The results showed that the number of contaminated samples among the vended bread samples was higher than the bakery bread samples and can be summarized as Bacillus megaterium (4.30%), Staphylococcus arlettae (0.005%), Staphylococcus saprophyticus (2.78%), Citrobacter freundii (2.40%), Bacillus flexus (1.64%), Bacillus species (49.59%), Pseudomonas aeruginosa (4.12%), Pseudomonas fluorescens (0.92%), Pseudomonas species (0.045%), Escherichia coli (30.44%) Klebsiella sp. (0.040%) and Aeromonas hydrophila (3.72%). </P><P> Conclusion: The findings demonstrate that the bread samples which become contaminated after transport and handling can be considered a potential hazard to human health in the area. More stringent adherence to food safety regulations should be encouraged and enforced by the appropriate authorities. The findings of this study may be adopted to improve the hygienic conditions of bread distribution chain in the area as well as in other regions of the World.

scholarly journals Mass Spectrometry and Multiplex Antigen Assays to Assess Microbial Quality and Toxin Production ofStaphylococcus aureusStrains Isolated from Clinical and Food Samples

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Paul Attien ◽  
Haziz Sina ◽  
Wardi Moussaoui ◽  
Gaëlle Zimmermann-Meisse ◽  
Thomas Dadié ◽  
...  
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Toxin Production ◽  
Food Samples ◽  
Diffusion Method ◽  
Clinical Samples ◽  
Microbial Quality ◽  
Meat Samples ◽  
Panton Valentine Leukocidin

The aim of our study was to investigate the microbial quality of meat products and on some clinical samples in Abidjan focused onStaphylococcusgenus and the toxin production profile ofStaphylococcus aureus(S. aureus) isolated. Bacteria were collected from 240 samples of three meat products sold in Abidjan and 180 samples issued from clinical infections. The strains were identified by both microbiological and MALDI-TOF-MS methods. The susceptibility to antibiotics was determined by the disc diffusion method. The production of Panton-Valentine Leukocidin, LukE/D, and epidermolysins was screened using radial gel immunodiffusion. The production of staphylococcal enterotoxins and TSST-1 was screened by a Bio-Plex Assay. We observed that 96/240 of meat samples and 32/180 of clinical samples were contaminated byStaphylococcus. Eleven species were isolated from meats and 4 from clinical samples. Forty-twoS. aureusstrains were isolated from ours samples. Variability of resistance was observed for most of the tested antibiotics but none of the strains displays a resistance to imipenem and quinolones. We observed that 89% of clinicalS. aureuswere resistant to methicillin against 58% for those issued from meat products. AllS. aureusisolates issued from meat products produce epidermolysins whereas none of the clinical strains produced these toxins. The enterotoxins were variably produced by both clinical and meat product samples.

Relationships of Microbial Quality of Retail Meat Samples and Sanitary Conditions1

1980 ◽  
Vol 43 (5) ◽  
pp. 385-389 ◽  
Author(s):  
C. JANE WYATT ◽  
V. GUY
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Food Stores ◽  
Aerobic Plate Count ◽  
Quality Of Products ◽  
Meat Samples ◽  
Sanitary Conditions

A sanitation profile scoring form for evaluating sanitation in retail food stores was designed. The profile was tested in 10 Oregon retail markets to evaluate its ability to reflect sanitary conditions. At the time of inspection, samples of meat processed in-store were purchased for microbiological analysis to explore the feasibility of bacterial quality as a measurement of sanitary conditions. Microbiological tests performed included total aerobic plate count (A PC), coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, and Salmonella. Certain deficiencies were noted in the profile designed; however, it provides a means for objective, uniform measurement of sanitary conditions. Data show no correlation exists between microbiological quality of products processed in the store and total store profile sanitary conditions. Fifty percent of the products sampled exceeded bacterial load guidelines currently enforced in Oregon. These “high” counts appear to be directly related to poor temperature control.

Presence of Bacillus cereus in Street Foods in Gaborone, Botswana

2005 ◽  
Vol 68 (2) ◽  
pp. 342-346 ◽  
Author(s):  
GERVAS Y. MURINDAMOMBE ◽  
ERNEST K. COLLISON ◽  
SISAI F. MPUCHANE ◽  
BERHANU A. GASHE
Keyword(s):  
Bacillus Cereus ◽  
Microbiological Quality ◽  
Food Samples ◽  
Latex Agglutination ◽  
High Rate ◽  
Contamination Rate ◽  
Point Of Sale ◽  
Individual Point ◽  
Biochemical Profiles

The purpose of this study was to evaluate the microbiological safety and quality of street foods sold in Gaborone, Botswana. A total of 148 point-of-sale composite street food samples were bought and analyzed between June 2001 and May 2002. The analysis focused on the level of contamination of various street foods with Bacillus cereus. The B. cereus (vegetative and spores), total spore, and total viable counts were determined on all the samples. Also B. cereus isolates from 444 individual point-of-sale food samples were characterized with respect to their biochemical profiles and enterotoxigenic properties. The B. cereus contamination rate for point-of-sale foods was 65%. The B. cereus counts ranged from not detectable to levels as high as 9.1 log CFU/g. Despite the high rate of contamination of some samples, generally, most samples had B. cereus counts of less than 4 log CFU/g; hence, they were of acceptable microbiological quality. Bacillus diarrheal enterotoxin was detected from 52 isolates from individual portions of meals using the B. cereus enterotoxin reversed passive latex agglutination kit. Results of the assay revealed that 59.6% of the B. cereus isolates were enterotoxigenic. Most of the enterotoxigenic isolates were obtained from vegetable samples.

Microbiological Quality of Ready-to-Eat Food Served in Schools in Wales, United Kingdom

2009 ◽  
Vol 72 (1) ◽  
pp. 197-201 ◽  
Author(s):  
R. J. MELDRUM ◽  
P. T. MANNION ◽  
J. GARSIDE ◽  
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
United Kingdom ◽  
Clostridium Perfringens ◽  
Microbiological Quality ◽  
Laboratory Service ◽  
The United Kingdom ◽  
Quality Of Food

A survey of the general microbiological quality of ready-to-eat food served in schools was undertaken across Wales, United Kingdom. Of the 2,351 samples taken, four were identified as containing unsatisfactory counts of Escherichia coli, four contained unsatisfactory counts of Staphylococcus aureus, and one contained an unacceptable count of Bacillus cereus when compared with guidelines for the microbiological quality of ready-to-eat food published by the United Kingdom Public Health Laboratory Service in 2000. No samples contained detectable levels of Salmonella, Listeria species, or Clostridium perfringens. When compared with data on the general microbiological quality of food available in Wales, the food sampled from schools was of relatively better microbiological quality.

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