Comparison of the Microbiological Quality of Environmentally Friendly and Conventionally Grown Vegetables Sold at Retail Markets in Korea

2014 ◽  
Vol 79 (9) ◽  
pp. M1739-M1744 ◽  
Author(s):  
Jee-Hoon Ryu ◽  
Minju Kim ◽  
Eun-Gyeong Kim ◽  
Larry R. Beuchat ◽  
Hoikyung Kim
Keyword(s):  
Microbiological Quality ◽  
Environmentally Friendly ◽  
Retail Markets

Microbiological Quality of Cocoa Powder, Dry Instant Chocolate Drink Mix, Dry Nondairy Coffee Creamer and Frozen Nondairy Topping Obtained at Retail Markets

1983 ◽  
Vol 46 (8) ◽  
pp. 733-736 ◽  
Author(s):  
W. L. PAYNE ◽  
A. P. DURAN ◽  
J. M. LANIER ◽  
A. H. SCHWAB ◽  
R. B. READ ◽  
...  
Keyword(s):  
Geometric Mean ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Probable Number ◽  
Cocoa Powder ◽  
Mean Values ◽  
Retail Markets ◽  
Coffee Creamer

A national survey was conducted of the microbiological quality of three dry ingredients used in beverages and one frozen non-dairy topping obtained at retail markets. Geometric mean aerobic plate counts (APCs) of units examined at 35°C were as follows: 1,313 units of cocoa powder, 6,600 CFU/g; 1,552 units of dry instant chocolate drink mix, 290 CFU/g; 1,559 units of dry non-dairy coffee creamer, 37 CFU/g; and 1,532 units of frozen non-dairy topping, 34 CFU/g. At 30°C, the geometric mean APC was 34 CFU/g for frozen nondairy topping. Geometric means for most probable number determinations of coliform bacteria and Escherichia coli were <3/g for the four products. Geometric mean values for Staphylococcus aureus in three of the products were <10/g; no S. aureus was found in cocoa powder. Geometric mean values for yeasts and molds in dry instant chocolate drink mix and dry nondairy coffee creamer were 8 and 6 CFU/g, respectively.

scholarly journals Evaluation of the Microbiological Quality of Conventional and Organic Leafy Greens at the Time of Purchase from Retail Markets in Alexandria, Egypt

2014 ◽  
Vol 63 (2) ◽  
pp. 237-243 ◽  
Author(s):  
ROWAIDA KHALIL ◽  
MOHAMED GOMAA
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Plate Method ◽  
Street Vendors ◽  
Retail Markets ◽  
E Coli ◽  
Leafy Greens ◽  
Daily Diet

This is a pioneer study in Egypt that provides some assessment of the microbiological quality of conventional and organic leafy green vegetables that constitute an essential component of the Egyptians' daily diet. A total of 380 samples of unpackaged whole conventional and 84 packaged whole organic leafy greens were collected from retail markets in Alexandria, and analyzed for total aerobic mesophilic count (AMC) and total E. coli count (ECC) using the standard spread plate method. Mean AMC values for organic samples were statistically less (p < 0.05) than those of the corresponding conventional samples. Conventional radish and organic parsley samples had the highest AMC of 7.17 and 7.68 log CFU/g respectively, while conventional green cabbage and organic basil had the lowest AMC of 3.63 and 3.23 log CFU/g respectively. The presence of E. coli in 100% of the studied leafy greens was indicative of potential fecal contamination, in view of open and unhygienic environmental and unsanitary handling conditions, as leafy green items are available for sale by street-vendors. Unsatisfactory AMC and ECC levels encountered in the studied samples, warrant future investigations to determine the potential prevalence of foodborne pathogens, and to identify sources of dominating microorganisms, which could make a contribution to the field of food safety.

Seafood safety compliance with hygiene regulations within Vietnamese domestic distribution chains

2016 ◽  
Vol 118 (4) ◽  
pp. 777-794 ◽  
Author(s):  
Phuc Hong Luu ◽  
Michael P Dunne ◽  
Warwick Pearse ◽  
Belinda Davies
Keyword(s):  
Microbiological Quality ◽  
National Standards ◽  
Fish Distribution ◽  
Content Type ◽  
Retail Markets ◽  
Notational Analysis ◽  
Safety Compliance ◽  
Raw Fish ◽  
Handling Practices

Purpose – In order to improve the safety of seafood in the domestic seafood distribution chains (DSDCs) in Vietnam, a better understanding of current hygiene and practices compliance with government regulations is needed. The paper aims to discuss this issue. Design/methodology/approach – Infrastructure conditions and documents related to hygiene procedures of 50 trading places were evaluated using checklists. The hygiene handling practices of 135 fish distributors were also observed by using notational analysis methods. This notational analysis method focused on actions related to microbiological contamination in terms of hand washing or glove changing and the cleaning and sanitising of tools and equipment. Additionally, microbiological quality of 135 samples of raw finfish at points along distribution chains was compared with national standards. Findings – The results indicated that all trading places could be classified as non-compliant or seriously non-compliant with the regulations. The practices of fish distributors were also assessed to be at high risk for contamination of raw fish. The findings showed that approximately 42 and 39 per cent of samples from fishing ports and fish markets, respectively were classified as unacceptable according to the microbiological standards of Vietnam. Research limitations/implications – The present study is limited to research only from fish landing at fishing ports to the distribution to consumers at retail markets. Originality/value – Recommendations for improving food safety in the DSDCs in Vietnam have been developed from the findings of this study and are provided. However, due to similarities with fish distribution chains in other countries, these recommendations may have broader application.

Bacteriological Quality of Fresh Seafood Products from Seattle Retail Markets

1983 ◽  
Vol 46 (10) ◽  
pp. 901-909 ◽  
Author(s):  
CARLOS ABEYTA
Keyword(s):  
Puget Sound ◽  
Microbiological Quality ◽  
Mean Value ◽  
Plate Count ◽  
Arithmetic Means ◽  
Retail Markets ◽  
Standard Plate Count ◽  
Standard Plate ◽  
Seafood Products

A microbiological survey of 287 (fresh) seafood products from Puget Sound retail markets was conducted over a period of 1 year. The microbiological quality of fresh seafood was high, with only 2.1 % of the samples exceeding the maximum limit for acceptability as suggested by the International Commission on Microbiological Specifications for Foods (ICMSF). The overall microbiological data of positive units given as arithmetic means were: coliforms MPN/g, 199; Escherichia coli MPN/g, 21; coagulase-positive Staphylococcus aureus MPN/g, 66; enterococci/g, 9121; Clostridium perfringens/g, 18; Bacillus cereus/g, 100; and Vibrio parahaemolyticus MPN/g, 3.7. The standard plate count means 1.0 × 103 to 2.5 × 107 colony-forming units (CFU)/g, giving a mean value of 2.0 × 105 CFU/g. The percentages of seafood samples positive for pathogens were S. aureus, 37.6; Yersinia enterocolitica, 3.8; V. parahaemolyticus, 2.8; C. perfringens, 2.4; and B. cereus, 0.7. Vibrio cholerae, Clostridium botulinum, Salmonella and Shigella species were not isolated.

scholarly journals Microbiological quality of fish grown in wastewater-fed and non-wastewater-fed fishponds in Hanoi, Vietnam: influence of hygiene practices in local retail markets

2007 ◽  
Vol 5 (2) ◽  
pp. 209-218 ◽  
Author(s):  
Nguyen Thi Phong Lan ◽  
Anders Dalsgaard ◽  
Phung Dac Cam ◽  
Duncan Mara
Keyword(s):  
Silver Carp ◽  
Microbiological Quality ◽  
Pond Water ◽  
Gut Contents ◽  
Fresh Weight ◽  
Muscle Weight ◽  
Retail Markets ◽  
Fresh Fish ◽  
Guideline Quality

Mean water quality in two wastewater-fed ponds and one non-wastewater-fed pond in Hanoi, Vietnam was ∼106 and ∼104 presumptive thermotolerant coliforms (pThC) per 100 ml, respectively. Fish (common carp, silver carp and Nile tilapia) grown in these ponds were sampled at harvest and in local retail markets. Bacteriological examination of the fish sampled at harvest from both types of pond showed that they were of very good quality (2−3 pThC g−1 fresh muscle weight), despite the skin and gut contents being very contaminated (102−103 pThC g−1 fresh weight and 104−106 pThC g−1 fresh weight, respectively). These results indicate that the WHO guideline quality of ≤1000 faecal coliforms per 100 ml of pond water in wastewater-fed aquaculture is quite restrictive and represents a safety factor of ∼3 orders of magnitude. However, when the fish from both types of pond were sampled at the point of retail sale, quality deteriorated to 102−105 pThC g−1 of chopped fresh fish (mainly flesh and skin contaminated with gut contents); this was due to the practice of the local fishmongers in descaling and chopping up the fish from both types of pond with the same knife and on the same chopping block. Fishmonger education is required to improve their hygienic practices; this should be followed by regular hygiene inspections.

Prevalence of Listeria monocytogenes in, and Microbiological and Sensory Quality of, Rainbow Trout, White fish, and Vendace Roes from Finnish Retail Markets

2003 ◽  
Vol 66 (10) ◽  
pp. 1832-1839 ◽  
Author(s):  
HANNA MIETTINEN ◽  
ANNE ARVOLA ◽  
TIINA LUOMA ◽  
GUN WIRTANEN
Keyword(s):  
Rainbow Trout ◽  
Listeria Monocytogenes ◽  
Sensory Quality ◽  
Heterotrophic Bacteria ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Coregonus Lavaretus ◽  
Retail Markets ◽  
Sensory Qualities

The prevalence of Listeria monocytogenes in retail roe, as well as the microbiological and sensory qualities of the roe, were studied for three fish species under three different storage conditions. A total of 147 Finnish rainbow trout (Oncorhynchus mykiss), white fish (Coregonus lavaretus), vendace (Coregonus albula), and burbot (Lota lota) roe samples were bought fresh, frozen, or frozen-thawed from Finnish retail markets. The overall prevalence of L. monocytogenes was 5%; however, the prevalence of the pathogen in fresh roe was 18%. Fresh-bought roe tested positive for Listeria spp. and for L. monocytogenes, respectively, 5 and 20 times as often as did frozen and frozen-thawed roe products combined. The microbiological quality (analyzed as total aerobic heterotrophic bacteria and coliform bacteria) of 78% of the roe samples was unacceptable. Frozen roe samples were found to have the best microbiological quality. According to the results of a sensory evaluation, at least one sensory attribute (appearance, odor freshness, texture, and freshness of taste) was unacceptable for 29% of the roe samples studied. The sensory quality of roe samples bought fresh was better than that of roe samples bought frozen or frozen-thawed. From the results of this study, it is concluded that both the microbiological and the sensory qualities of roe at the retail level need to be improved.

scholarly journals Microbiological quality of frozen cauliflower, corn, and peas obtained at retail markets.

1982 ◽  
Vol 44 (1) ◽  
pp. 54-58 ◽  
Author(s):  
R J Barnard ◽  
A P Duran ◽  
A Swartzentruber ◽  
A H Schwab ◽  
B A Wentz ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Retail Markets

scholarly journals Microbiological quality of five potato products obtained at retail markets.

1982 ◽  
Vol 44 (5) ◽  
pp. 1076-1080 ◽  
Author(s):  
A P Duran ◽  
A Swartzentruber ◽  
J M Lanier ◽  
B A Wentz ◽  
A H Schwab ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Retail Markets ◽  
Potato Products

scholarly journals Microbiological quality of macaroni and noodle products obtained at retail markets.

1982 ◽  
Vol 44 (3) ◽  
pp. 540-543 ◽  
Author(s):  
A Swartzentruber ◽  
W L Payne ◽  
B A Wentz ◽  
R J Barnard ◽  
R B Read
Keyword(s):  
Microbiological Quality ◽  
Retail Markets

Microbiological Quality of Biscuit Dough, Snack Cakes and Soy Protein Meat Extender

1984 ◽  
Vol 47 (6) ◽  
pp. 467-470 ◽  
Author(s):  
A. SWARTZENTRUBER ◽  
A. H. SCHWAB ◽  
B. A. WENTZ ◽  
A. P. DURAN ◽  
R. B. READ
Keyword(s):  
Escherichia Coli ◽  
Soy Protein ◽  
Vegetable Protein ◽  
Microbiological Quality ◽  
Geometric Means ◽  
Retail Markets ◽  
Plate Counts ◽  
Yeasts And Molds ◽  
And Staphylococcus Aureus

The microbiological quality of refrigerated biscuit dough, nonrefrigerated chocolate-flavored cream- or custard-filled snack cakes, and seasoned or unseasoned textured soy or vegetable protein meat extender was determined by a statistically based national survey at the retail level. For refrigerated biscuit dough, geometric means of aerobic plate counts (APC) and counts of yeasts and molds, coliforms, Escherichia coli and Staphylococcus aureus were 34,000, 46, 11, &lt;3 and &lt;3 microorganisms/g, respectively, and for seasoned and unseasoned meat extender 1,500 and 210 (APC seasoned and unseasoned), &lt;25, &lt;3, &lt;3 and &lt;10 microorganisms/g, respectively. Because of the limited availability of unseasoned meat extender in retail markets, the APC of 210 bacteria/g is not necessarily representative of the country.

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