scholarly journals Health status and microbial quality of common carp reared in a pond fed with treated wastewater from a slaughterhouse

2021 ◽  
Vol 854 (1) ◽  
pp. 012070
Author(s):  
Milos Pelic ◽  
Nikolina Novakov ◽  
Vesna Djordjevic ◽  
Dragana Ljubojevic Pelic
Keyword(s):  
Common Carp ◽  
Parasite Species ◽  
Good Health ◽  
Treated Wastewater ◽  
Human Consumption ◽  
Microbial Quality ◽  
Tertiary Treatment ◽  
Koi Herpesvirus ◽  
Meat Safety

Abstract Wastewater from slaughterhouses in many countries is still discharged into rivers, without having been adequately treated. Such wastewater contains plenty of organic matter which is an ideal source of nutrients for fish, but also for the development of microorganisms. Thus, usage of wastewater in aquaculture could become a health risk for humans, fish due to the introduction of microorganisms into the aquatic environment. In the available literature, there is insufficient data on health and meat safety regarding common carp reared in purified wastewater. The aim of this study was to assess the health and meat safety of common carp cultivated in a fishpond supplemented with slaughterhouse wastewater that was subjected to tertiary treatment. The number of parasites was not significant and not a single parasitic disease was found in this study, but the number of parasite species detected was as expected and typical for carp production. No spring viraemia of carp or koi herpesvirus disease was found. The carp cultivated were in good health and completely safe for human consumption in terms of the presence of microbial contaminants. The safe use of wastewater for fish rearing should be encouraged, but proper treatment of wastewater must be applied before its use.

scholarly journals A case study of urban wastewater reclamation in Spain: comparison of water quality produced by using alternative processes and related costs

2015 ◽  
Vol 6 (1) ◽  
pp. 72-81 ◽  
Author(s):  
Joaquín Melgarejo ◽  
Daniel Prats ◽  
Andrés Molina ◽  
Arturo Trapote
Keyword(s):  
Energy Consumption ◽  
Treatment Plant ◽  
Treated Wastewater ◽  
Resource Exploitation ◽  
Wastewater Reclamation ◽  
Tertiary Treatment ◽  
Royal Decree ◽  
Treated Water ◽  
Alternative Processes

In Spain, and particularly in the Valencia Region, the scarcity of water resources means that water resource exploitation must be optimized. In this light, reusing the large amounts of treated wastewater is a top priority, especially in agriculture, urban use and the irrigation of golf courses. Rincón de León wastewater treatment plant–water reclamation plant (Alicante, Spain) supplies reclaimed flow to a number of users according to the guidelines stated in the Royal Decree 1620/2007. Reclamation treatment includes: coagulation + flocculation + filtration (sand bed), ultrafiltration, ultraviolet disinfection and desalination (reverse osmosis). By combining these processes, three tertiary treatment alternatives were configured, and for each of them the quality of effluents, treatment costs, energy consumption and the uses of treated water were analysed. The results show that the quality of the water treated using the three alternatives is suitable for different uses. Moreover, the costs resulting from the tertiary treatment processes, their energy consumption and the final price of the treated water paid by farmers have been obtained.

scholarly journals Microbiological Quality of Kachumbari, a Raw Vegetable Salad Popularly Served Alongside Roast Meat in Kenya

2018 ◽  
Vol 2018 ◽  
pp. 1-7
Author(s):  
Kenneth M. Mbae ◽  
Mercy K. Ndwiga ◽  
Fredrick G. Kiruki
Keyword(s):  
Cross Section ◽  
Microbiological Quality ◽  
Disease Outbreaks ◽  
Human Consumption ◽  
Microbial Quality ◽  
Protection Agency ◽  
Indicator Microorganisms ◽  
E Coli ◽  
Food Borne

Raw salads are regularly implicated in food-borne disease outbreaks globally. Consumption of kachumbari, a raw vegetable salad, alongside roast meat is widespread in Kenya. The aim of this study was to evaluate the bacteriological quality of kachumbari samples (n=39) collected from a cross section of roasted meat eateries in Kenya. The United Kingdom’s Health Protection Agency guidelines were used to infer safety of the salads due to lack of local criteria for microbiological safety of ready-to-eat fresh produce placed in the market. Based on Escherichia coli counts, 14 (35.9%) of the samples were of satisfactory microbial quality (<20 CFU/g), 7 (17.9%) in the borderline (20–≤102 CFU/g), and 18 (46.2%) unsatisfactory (>102 CFU/g). All samples examined for staphylococci had counts falling within the borderline range (20–≤104 CFU/g). Collectively, 3 (7.7%) of the sampled salads were classified as potentially harmful to health and/or unfit for human consumption due to the presumptive presence of 2 (5.1%) Campylobacter spp. and 1 (2.6%) E. coli O157. Salmonella was not detected in any of the samples. The presence of hygiene indicator microorganisms and pathogens demonstrates that kachumbari salads present a public health risk.

scholarly journals Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing

2021 ◽  
Author(s):  
Sylvia Fasse ◽  
Jarmo Alarinta ◽  
Björn Frahm ◽  
Gun Wirtanen
Keyword(s):  
Heat Treatment ◽  
Large Scale ◽  
Bovine Colostrum ◽  
Raw Material ◽  
Human Consumption ◽  
Microbial Quality ◽  
Scale Production ◽  
Human Pathogens ◽  
Spoilage Bacteria

The purpose of bovine colostrum, being the milk secreted by a cow after giving birth, is to transfer passive immunity to the calf. The calves have an insufficient immune system as they lack immunoglobulins (Igs). Subsequently, the supply of good quality bovine colostrum is obligatory. The quality of colostrum is classified by low bacterial counts and adequate Ig concentrations. Bacterial contamination can contain a variety of human pathogens or high counts of spoilage bacteria, which becomes more challenging with emerging use of bovine colostrum as food and food supplements. There is also a growing risk for the spread of zoonotic diseases originating from bovines. For this reason, processing based on heat treatment or other feasible techniques are required. This review provides an overview of literature on the microbial quality of bovine colostrum and processing methods to improve its microbial quality and keep its nutritional values as food. The highlights of this review are: high quality colostrum is a valuable raw material in food products and supplements, the microbial safety of bovine colostrum is increased using appropriate processing, suitable effective heat-treatment, which does not destroy the high nutrition value of colostrum, the heat treatment processes are cost-effective compared to other methods, and heat treatment can be performed in both small- and large-scale production

scholarly journals Microbial quality of herbal juices sold at sport complex in Washim

2017 ◽  
Vol 5 (11) ◽  
pp. 4946 ◽  
Author(s):  
Nikhilesh Kulkarni ◽  
Jayshree Narwade ◽  
Rachana Pachori ◽  
Prithviraj Sadar
Keyword(s):  
Age Groups ◽  
Human Consumption ◽  
Multiple Drug ◽  
Microbial Quality ◽  
The People ◽  
Multiple Drug Resistant ◽  
Resistant Strains ◽  
Human Infections ◽  
Drug Resistant Strains

Background: Herbal juices are gaining global attention due to their medicinal properties, nutritive and antioxidant activity. They are frequently consumed by the people of all age groups in the form of health drinks. However, many outbreaks of human infections have been reported to be associated with the consumption of contaminated herbal juices. Hence, microbial quality assessment of herbal juices is utmost important.Methods: The present study was undertaken to detect the existence of enteric pathogens as well as coliforms in the herbal juices sold at sport complex in Washim city area. The antimicrobial susceptibility testing was also performed to evaluate the MDR status of the isolates.Results: The results showed that most of the herbal juices are contaminated with Salmonella, Shigella and Coliforms. The pathogens were found to be multiple drug resistant strains which pose an alarming threat for the consumers.Conclusions: Regular monitoring of the quality of herbal juices for human consumption is recommended to avoid disease outbreak.

How does urban wastewater treatment affect the microbial quality of treated wastewater?

2019 ◽  
Vol 130 ◽  
pp. 22-30 ◽  
Author(s):  
Andrea López ◽  
Jorge Rodríguez-Chueca ◽  
Rosa Mosteo ◽  
Jairo Gómez ◽  
E. Rubio ◽  
...  
Keyword(s):  
Wastewater Treatment ◽  
Treated Wastewater ◽  
Microbial Quality ◽  
Urban Wastewater ◽  
Urban Wastewater Treatment

Microbial Quality of Tench and Whitefish Fingerlings Cultured in a Pond Periodically Fed Treated Wastewater

2009 ◽  
Vol 141 (4) ◽  
pp. 313
Author(s):  
M. Harnisz ◽  
S. Tucholski ◽  
I. Zmysłowska ◽  
J. Szarek
Keyword(s):  
Treated Wastewater ◽  
Microbial Quality

scholarly journals Bovine Colostrum for Human Consumption—Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing

Dairy ◽  
2021 ◽  
Vol 2 (4) ◽  
pp. 556-575
Author(s):  
Sylvia Fasse ◽  
Jarmo Alarinta ◽  
Björn Frahm ◽  
Gun Wirtanen
Keyword(s):  
Heat Treatment ◽  
Large Scale ◽  
Bovine Colostrum ◽  
Raw Material ◽  
Human Consumption ◽  
Microbial Quality ◽  
Scale Production ◽  
Human Pathogens ◽  
Spoilage Bacteria

The main purpose of bovine colostrum, being the milk secreted by a cow after giving birth, is to transfer passive immunity to the calf. The calves have an immature immune system as they lack immunoglobulins (Igs). Subsequently, the supply of good quality bovine colostrum is required. The quality of colostrum is classified by low bacterial counts and adequate Ig concentrations. Bacterial contamination can contain a variety of human pathogens or high counts of spoilage bacteria, which has become more challenging with the emerging use of bovine colostrum as food and food supplements. There is also a growing risk for the spread of zoonotic diseases originating from bovines. For this reason, processing based on heat treatment or other feasible techniques is required. This review provides an overview of literature on the microbial quality of bovine colostrum and processing methods to improve its microbial quality and keep its nutritional values as food. The highlights of this review are as follows: high quality colostrum is a valuable raw material in food products and supplements; the microbial safety of bovine colostrum is increased using an appropriate processing-suitable effective heat treatment which does not destroy the high nutrition value of colostrum; the heat treatment processes are cost-effective compared to other methods; and heat treatment can be performed in both small- and large-scale production.

scholarly journals Microbial contamination in industrial tofu

2017 ◽  
Vol 47 (3) ◽  
Author(s):  
Thaís Teresa Brandão Cavalheiro Ribeiro ◽  
Géssica Costa ◽  
Marisa da Costa
Keyword(s):  
Bacillus Cereus ◽  
Microbial Contamination ◽  
Microbiological Quality ◽  
Human Consumption ◽  
Microbial Quality ◽  
Porto Alegre ◽  
E Coli ◽  
Food Borne ◽  
Food Borne Illness

ABSTRACT: This study aimed to evaluate the microbiological quality of tofu sold in supermarkets in Porto Alegre/Brazil. Bacteria counts were performed for Bacillus cereus , mesophilic, coliforms and Staphylococcus coagulase positive and negative. The presence of Listeria sp. was also evaluated. Two different brands of tofu (A and B) were collected, one lot per month, for six months. Five samples from each lot were analyzed. All lots presented mesophilic aerobic counts above 4.3x105CFU g-1. Four of the six lots from brand A and all lots from brand B showed E. coli and/or Staphylococcus coagulase positive counts above the Brazilian law accepted limits. The Staphylococcus coagulase negative counts were higher than those of coagulase positive in all lots. In all lots where Staphylococcus coagulase positive counts were above the legal limit, there were counts of coagulase negative above 104CFU g-1. B. cereus and Listeria sp. were not found in either brand. The majority of lots of brand A and all lots of brand B were unsuitable for human consumption. Our results showed that there are problems in tofu manufacturing in both industries analyzed. There is a need of improvement on its microbial quality to avoid problems of food-borne illness, and finally the need of a better control by the Brazilian inspection services.

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