scholarly journals Microbiological quality assessment of five common foods sold at different points of sale in Burkina-Faso

2021 ◽  
Author(s):  
Muller Kiswendsida Abdou COMPAORE ◽  
Stéphane Dissinviel KPODA ◽  
Raoul Bazoin Sylvain BAZIE ◽  
Marcelline OUEDRAOGO ◽  
Alphonse YAKORO ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Burkina Faso ◽  
Microbiological Quality ◽  
Microbial Quality ◽  
Food Hygiene ◽  
Different Types ◽  
Thermotolerant Coliforms ◽  
Coagulase Positive Staphylococci

The aim of the present study was to assess the microbial quality of five different types of food such as bread, pasta, rice with sauce, beans and milk sold in five localities of Burkina Faso. One hundred and one (101) samples were collected and microbial quality were assessed by evaluating the food hygiene indicators such as total aerobic mesophilic flora, total coliforms, thermotolerant coliforms, yeast and mould. Food safety indicators such as Escherichia coli , Salmonella , coagulase-positive staphylococci, Clostridium perfringens and Bacillus cereus were checked too. All samples were analyzed under ISO methods.

scholarly journals Microbiological counting in lamb carcasses from an abattoir in São Paulo, Brazil

2009 ◽  
Vol 39 (6) ◽  
pp. 1836-1841 ◽  
Author(s):  
Thaís Mioto Martineli ◽  
Oswaldo Durival Rossi Junior ◽  
Natacha Deboni Cereser ◽  
Marita Vedovelli Cardozo ◽  
Cristianne Lino Fontoura ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Sao Paulo ◽  
Most Probable Number ◽  
São Paulo ◽  
Probable Number ◽  
Lamb Meat ◽  
Thermotolerant Coliforms ◽  
Sanitary Conditions

The consumption of lamb meat in Brazil has increased in the last years but little information about the microbiological quality of this product is available. To evaluate the hygienic-sanitary conditions of lamb carcasses, the quantification of microorganism populations indicators (mesophiles and psychrotrophs; total and thermotolerant coliforms; Escherichia coli; moulds and yeasts) and the pathogenic microorganisms indentification (Salmonella sp. and Listeria spp.) were performed. A total of 60 lamb carcasses were sampled from one abattoir in São Paulo. Swab samples were collected from three points (forequarter, back and hindquarter) on the muscle surface after carcasses final washing. Statistical analysis consisted of descriptive evaluation of the results whose counts were grouped by intervals of microorganism populations. Counts ranged from 1.0 x 10¹ to 8.0 x 10(4) colony-forming unit cm-2 (CFU cm-2) for mesophiles; 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for psychrotrophs; < 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for moulds and yeasts; < 0.3 to > 32.0 most probable number/cm² (MPN cm-2) for total and thermotolerant coliforms and Escherichia coli. Salmonella sp. and Listeria spp. were not found in any of the carcasses. Most carcasses presented low counts for all microorganisms. Overall results may be explained by the small size of the industry where the study was taken. Results suggest that good microbiological quality lamb meat is possible to be obtained, but improvement in hygienic-sanitary conditions is still required.

Impactos ambientais macroscópicos e qualidade microbiológica das águas em nascentes da área urbana de Santo Antônio do Monte – MG

2021 ◽  
Vol 10 (20) ◽  
pp. 87-101
Author(s):  
Alysson Rodrigo Fonseca ◽  
Roger Alexandre Nogueira Gontijo
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Minas Gerais ◽  
Microbiological Analysis ◽  
Class D ◽  
Palabras Clave ◽  
Impact Index ◽  
Class B ◽  
Thermotolerant Coliforms

Resumo Este trabalho teve como objetivo identificar e avaliar a qualidade ambiental e microbiológica de nascentes presentes na área urbana de Santo Antônio do Monte -Minas Gerais. Os impactos ambientais nas nascentes foram avaliados a partir da interpretação do Índice de Impacto Ambiental em Nascentes – IIAN. A análise microbiológica da água foi realizada através do Teste do Substrato Cromogênico (Colitest®), que mostra a presença ou ausência de coliformes totais e termotolerantes. Foram identificadas 14 nascentes, porém em quatro destas não foi possível a aplicação dos testes (nascentes 11, 12, 13 e 14), pois encontravam-se secas, soterradas ou tomadas pelo despejo de esgoto. Das nascentes avaliadas, nenhuma atingiu classificação "Ótima" (Classe A) ou "Boa" (Classe B). Apenas uma foi classificada como "Razoável" (Nascente 1; Classe C), cinco como "Ruim" (Nascentes 2, 3, 6, 7 e 8, Classe D) e quatro como "Péssima" (Nascentes 4, 5, 9 e 10, Classe E). Todas apresentaram resultados positivos para presença de coliformes totais e termotolerantes (Escherichia coli). Palavras-chave: Mananciais. Hidrologia. Poluição. Degradação. Abstract This work aimed to identify and evaluate the environmental and microbiological quality of springs present in the urban area of Santo Antônio do Monte -Minas Gerais. The environmental impacts on the springs were assessed based on the interpretation of the Environmental Impact Index on Springs - IIAN. The microbiological analysis of the water was performed using the Chromogenic Substrate Test (Colitest®), which shows either the presence or absence of total and thermotolerant coliforms. Fourteen springs were identified, but in four of them, the application of the test was not possible (springs 11, 12, 13 and 14), as they were dry, buried or taken over by sewage discharge. Out of the springs evaluated, none reached a classification of "Excellent" (Class A) or "Good" (Class B). Only one was classified as "Reasonable" (Source 1; Class C), five as "Bad" (Source 2, 3, 6, 7 and 8, Class D) and four as "Terrible" (Source 4, 5, 9 and 10, Class E). All the springs showed positive results for the presence of total and thermotolerant coliforms (Escherichia coli). Keywords: Springs. Hydrology. Pollution. Degradation. Resumen Este trabajo tuvo como objetivo identificar y evaluar la calidad ambiental y microbiológica de los manantiales presentes en el área urbana de Santo Antônio do Monte - Minas Gerais. Los impactos ambientales en los manantiales se evaluaron sobre la base de la interpretación del Índice de Impacto Ambiental en Manantiales – IIAM. El análisis microbiológico del agua se realizó por medio de la Prueba del Sustrato Cromogénico (Colitest®), que muestra la presencia o ausencia de coliformes totales y termotolerantes. Se identificaron 14 manantiales, pero en cuatro de ellos no fue posible aplicar las pruebas (Manantiales 11, 12, 13 y 14), ya que estaban secos, enterrados o absorbidos por la descarga de aguas residuales. De los manantiales evaluados, ninguno alcanzó clasificación de "Excelente" (Clase A) o "Bueno" (Clase B). Solo uno fue clasificado como "Aceptable" (Manantial 1; Clase C), cinco como "Malo" (Manantiales 2, 3, 6, 7 y 8, Clase D) y cuatro como "Muy malo" (Manantiales 4, 5, 9 y 10, clase E). Todos mostraron resultados positivos para la presencia de coliformes totales y termotolerantes (Escherichia coli). Palabras-clave: Mananciales. Hidrología Contaminación. Degradación.

scholarly journals An assessment of the microbiological quality of liver-based pâté in England 2012–13: comparison of samples collected at retail and from catering businesses

2017 ◽  
Vol 145 (8) ◽  
pp. 1545-1556 ◽  
Author(s):  
J. McLAUCHLIN ◽  
F. JØRGENSEN ◽  
H. AIRD ◽  
A. CHARLETT ◽  
N. ELVISS ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Food Poisoning ◽  
Microbiological Quality ◽  
Standard Methods ◽  
E Coli ◽  
Three Samples ◽  
Common Causes ◽  
Coagulase Positive Staphylococci

SUMMARYThe purpose of this study was to investigate the microbiological quality of liver pâté. During 2012–13, a total of 870 samples, unrelated to the investigation of food-poisoning outbreaks, were collected either at retail (46%), catering (53%) or the point of manufacture (1%) and were tested using standard methods to detect Salmonella spp. or Campylobacter spp., and to enumerate for Listeria spp., including Listeria monocytogenes, Clostridium perfringens, coagulase-positive staphylococci including Staphylococcus aureus, Bacillus spp., including Bacillus cereus, Escherichia coli, Enterobacteriaceae, and aerobic colony counts (ACCs). Seventy-three percent of samples were of satisfactory microbiological quality, 18% were borderline and 9% unsatisfactory. Salmonella spp. or Campylobacter spp. was not recovered from any sample. The most common causes of unsatisfactory results were elevated ACCs (6% of the samples) and high Enterobacteriaceae counts (4% of samples). The remaining unsatisfactory results were due to elevated counts of: E. coli (three samples); B. cereus (one sample at 2·6 × 105 cfu/g); or L. monocytogenes (one sample at 2·9 × 103 cfu/g). Pâté from retail was less likely to be contaminated with L. monocytogenes than samples collected from catering and samples from supermarkets were of significantly better microbiological quality than those from catering establishments.

scholarly journals Assessment of the sanitary quality of ready to eat sesame, a low moisture street food from Burkina Faso

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Muller K. A. Compaoré ◽  
Bazoin Sylvain Raoul Bazie ◽  
Marguerite E. M. Nikiema ◽  
Virginie Marie Dakené ◽  
René Dembélé ◽  
...  
Keyword(s):  
Burkina Faso ◽  
Sesame Seed ◽  
International Standards ◽  
Microbial Quality ◽  
Ambient Conditions ◽  
E Coli ◽  
Wide Range ◽  
Thermotolerant Coliforms ◽  
Microbial Groups

Abstract Background Microbial contamination of edible low moisture food poses a significant public health risk for human. In this study, the microbial quality of sweet dehulled sesame seed croquettes, salted dehulled sesame seed and the raw sesame seed, sold under ambient conditions were examined. The samples were collected in the cities of Burkina Faso. The first type is sweet dehulled sesame seed croquettes (n1 = 25); the second type is salted dehulled sesame seed (n2 = 25) and the third type is raw sesame seed (n3 = 25). Assessment of the microbial quality was based on the total aerobic mesophilic bacteria, the thermotolerant coliforms, the yeasts and moulds, the E. coli, and the Salmonella spp. using ISO methods. Results The results showed the presence of microorganisms varying from <1.0 to 1.72 × 105 CFU g− 1 for thermotolerant coliforms, from <1.0 to 6,12 × 106 CFU g− 1 for the total mesophilic aerobic flora and from <1.0 to 8.10 × 105 CFU g− 1 for yeasts and moulds. The higher contaminations rates were mostly observed in raw sesame seed samples. No E coli or Salmonella pathogens were detected. Based on international standards of dehydrated food, 50.67% of the ready to eat sesame are satisficing while 17.33% are acceptable and 32% are not satisficing. Conclusion Attention should be emphasized on the processing practices, especially in crowded places where RTE sesames seeds are mostly sold. The high numbers of all microbial groups in these sesame seed samples suggested that the production of RTE sesame seed should be improved by better hygiene. This study highlights also that RTE sesame seed might harbor a wide range of microorganisms when processes are weak of hygiene.

Microbiological Quality of Cooked Chicken: Results of Monitoring in England (2013 to 2017)

2020 ◽  
Vol 83 (11) ◽  
pp. 1989-1997 ◽  
Author(s):  
J. McLAUCHLIN ◽  
H. AIRD ◽  
A. CHARLETT ◽  
N. ELVISS ◽  
F. JØRGENSEN ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
European Union ◽  
Listeria Monocytogenes ◽  
Microbiological Quality ◽  
Indicator Organisms ◽  
The United Kingdom ◽  
Two Samples ◽  
European Union Countries ◽  
Coagulase Positive Staphylococci

ABSTRACT Results from monitoring of the microbiological quality of 2,721 samples of ready-to-eat cooked chicken collected between 2013 to 2017 in England were reviewed: 70% of samples were from retail, catering, or manufacture and 30% were imported and collected at English ports. Samples were tested for a range of bacterial pathogens and indicator organisms. Six samples (&lt;1%) had unsatisfactory levels of pathogens that were potentially injurious to health. Neither Salmonella nor Campylobacter were recovered from any samples. Two samples from catering settings contained either an unsatisfactory level of Bacillus cereus (5 × 106 CFU/g) or an unsatisfactory level of coagulase-positive staphylococci (1.6 × 104 CFU/g). Listeria monocytogenes was recovered from 36 samples (1 at manufacture, 26 at catering, and 9 at retail) and in 4 samples, unsatisfactory levels (≥102 CFU/g) were detected (3 samples collected at catering and 1 sample at retail). For L. monocytogenes, there were no significant differences between the rates of contamination for the samples collected from ports, manufacture, retail supermarkets, and other retailers (P = 0.288). There were no differences between the rates of contamination for other potential pathogens detected between samples from different settings. The prevalence of hygiene indicators (Escherichia coli, Enterobacteriaceae, and aerobic colony counts) at import was significantly lower than in samples collected from manufacturers, retail, or catering (P &lt; 0.01). Samples collected from catering gave poorer results than those from all other settings. Regardless of the stage in the food chain, samples from Thailand and from other non–European Union countries were of significantly better microbiological quality with respect to indicator organisms than those from the United Kingdom or from other European Union countries (P = &lt;0.001). HIGHLIGHTS

Microbiological Quality of Pasta Products Sold in Canada

1981 ◽  
Vol 44 (10) ◽  
pp. 746-749 ◽  
Author(s):  
M. K. RAYMAN ◽  
K. F. WEISS ◽  
G. W. RIEDEL ◽  
S. CHARBONNEAU ◽  
G. A. JARVIS
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Microbial Quality ◽  
Analytical Results ◽  
Standard Procedures ◽  
Yeasts And Molds ◽  
Domestic Products

Four hundred and ninety-nine samples of Canadian manufactured pasta and 130 samples of imported pasta were analyzed by standard procedures for aerobic colony counts, Staphylococcus aureus, coliforms and Escherichia coli, Salmonella and yeasts and molds. The microbial quality of these products varied considerably. One imported and two domestic products were contaminated with Salmonella. Based on the analytical results, a three-class plan for microbial guidelines for pasta is proposed in which four parameters determine the acceptability of a product.

Microbiological Quality of Retail Spices in Tehran, Iran

2013 ◽  
Vol 76 (5) ◽  
pp. 843-848 ◽  
Author(s):  
PALIZ KOOHY-KAMALY-DEHKORDY ◽  
HOUSHANG NIKOOPOUR ◽  
FARIDEH SIAVOSHI ◽  
MOHAMMADREZA KOUSHKI ◽  
ALIREZA ABADI
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Black Pepper ◽  
National Standard ◽  
Food Spoilage ◽  
Microbial Counts ◽  
Garlic Powder

The microbiological quality of 351 samples of nine types of spices including black pepper, caraway, cinnamon, cow parsnip, curry powder, garlic powder, red pepper, sumac, and turmeric, collected from retail shops in Tehran during 2007, was determined. The numbers of aerobic mesophilic bacteria, Escherichia coli, and molds exceeded Iran's National Standard limits, at 63.2% (&gt;5 × 105 CFU/g), 23.4% (&gt;0.3 MPN/g), and 21.9% (&gt;5 × 103 CFU/g) of the studied samples, respectively. Coliform contamination was more than 103 MPN/g in 24.8% of samples. High contamination of retail spices is considered an indication of environmental or fecal contamination due to unhygienic practices in their production. Use of spices with high microbial content could increase the chance of food spoilage and transmission of foodborne pathogens. Accordingly, application of food safety measurements to reduce microbial counts in spices is strongly recommended.

scholarly journals Microbiological quality of cooked skewers sold in the municipality of Adjame in Abidjan (Côte d’Ivoire)

2020 ◽  
Vol 13 (1) ◽  
pp. 164-170
Author(s):  
Koffi Maïzan Jean-Paul Bouatenin ◽  
Wahauwouélé Hermann Coulibaly ◽  
Kohi Alfred Kouame ◽  
Zamblé Bi Irié Abel Boli ◽  
Koffi Marcellin Dje
Keyword(s):  
Escherichia Coli ◽  
Food Poisoning ◽  
Microbiological Quality ◽  
Consumer Health ◽  
Food Hygiene ◽  
Female Consumers ◽  
Aerobic Flora ◽  
Microbiological Analyses ◽  
Consumption Survey

The objective of this study is to evaluate the microbiological quality of skewers sold on the street in order to define an approach to protect consumer health. A consumption survey was carried in the commune of Adjame because in this commune, the sale and consumption of beef skewers meat is widespread. For this study, 108 peoples were interviewed. In the same way, the enumeration of certain microorganisms was carried out. Results had showed that the number of male consumers was equal to that of female consumers (50%) but majority of consumers were single (82%). Among consumers, 52% developed discomfort at least once after eating beef skewers meat. The symptoms of these discomforts were mainly diarrhea (18%), abdominal aches (11%) and vomiting (6%), These discomforts lasted at least 1 day to 3 days and 6 % of these patients were hospitalized. In addition, microbiological analyses reveal the presence of microorganism such as Staphylococcus aureus, Escherichia coli, mesophilic aerobic germs, and coliforms with microbial loads higher than the European Community (EC) standard n°2073/2005 on ready-to eat, notably cold sold skewers. The mesophilic aerobic flora counted after the analysis of the cold-cooked skewers was 9.7±2.7x108 CFU/g and those cooked hot were 6±1.1 x106 CFU/g. So, our samples are highly contaminated. Thus, the sellers and consumers of skewers should receive training in food hygiene. Particular attention should be paid to all causes of food poisoning.

scholarly journals Microbiological quality of Portuguese custard tarts in Toronto—a pilot study

2017 ◽  
Vol 60 (3) ◽  
pp. 73-76 ◽  
Author(s):  
Mike Park ◽  
Melissa Moos ◽  
Ian Young ◽  
Chris MacDonald ◽  
Richard Meldrum
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Water Activity ◽  
Microbial Growth ◽  
Microbiological Quality ◽  
Microbial Quality ◽  
Potential Hazard ◽  
Baking Process ◽  
Contamination Levels

Custard poses a health risk as it can support microbial growth; however, few studies have investigated custard tarts as a potential hazard. Custard tarts were sampled from 14 Toronto bakeries for microbial quality, pH, and water activity. The custard tarts displayed the ability to support microbial growth, with a pH of between 6.3 and 6.5 and a water activity of between 0.94 and 0.96. No microbiological results exceeded the Ontario limits for post-production contamination levels of Staphylococcus aureus, Escherichia coli, and coliforms. It was concluded the heat used during the baking process likely kills any pathogens present and creates a surface too dry to support microbial growth. Therefore, custard tarts may not inherently pose the same risk as non-contained custard desserts.

scholarly journals Assessment of the Sanitary Quality of Ready to Eat Sesame, a Low Moisture Streets Food Form Burkina Faso

2021 ◽  
Author(s):  
Muller Compaoré ◽  
Raoul Bazié ◽  
Marguerite Nikiéma ◽  
Virginie Yougbaré ◽  
Réné Dembelé ◽  
...  
Keyword(s):  
Burkina Faso ◽  
International Standards ◽  
Microbial Quality ◽  
Ambient Conditions ◽  
E Coli ◽  
Wide Range ◽  
Significant Public Health ◽  
Thermotolerant Coliforms ◽  
Microbial Groups

Abstract Background: Microbial contamination of edible low moisture foods poses a significant public health risk for human. In this study, the microbial quality of sweet dehulled sesame, salted dehulled sesame and the raw sesame, sold under ambient conditions were examined. The samples were collected in the cities of Burkina Faso. The first type is sweet dehulled sesame (n1 = 25); the second type is salted dehulled sesame (n2 = 25) and the third type raw sesame (n3 = 25). Assessment of the microbial quality was based on the total aerobic mesophilic bacteria, the thermotolerant coliforms, the yeasts and moulds, the E. coli, and the Salmonella spp using ISO methods. Results: The results showed the presence of microorganisms varying from ˂1.0 to 1.72x105 CFU g−1 for thermotolerant coliforms, from ˂1.0 to 6,12x106 CFU g−1 for the total mesophilic aerobic flora and from ˂1.0 to 8.10x105 CFU g−1 for yeasts and moulds. The higher contaminations rates were mostly observed in raw sesame samples. No E coli or Salmonella pathogens were detected. Based on international standards of dehydrated foods, 50.67% of the ready to eat sesames are satisficing while 17.33% are acceptable and 32% are not satisficing. Conclusion: Attention should be emphasized on the processing practices, especially in crowded places where sesames are mostly sold. The high numbers of all microbial groups in these sesame samples suggested that the production of ready to eat sesame should be improved by better hygiene. This study highlights also that ready to eat sesame might harbor a wide range of microorganisms when processes are weak of hygiene.

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