scholarly journals Microbial Quality of Tropical Inland Waters and Effects of Rainfall Events

2012 ◽  
Vol 78 (15) ◽  
pp. 5160-5169 ◽  
Author(s):  
Tasha M. Santiago-Rodriguez ◽  
Raymond L. Tremblay ◽  
Carlos Toledo-Hernandez ◽  
Joel E. Gonzalez-Nieves ◽  
Hodon Ryu ◽  
...  
Keyword(s):  
Fecal Pollution ◽  
Microbial Quality ◽  
Sample Collection ◽  
Culture Methods ◽  
Rainfall Events ◽  
Inland Lake ◽  
Geographical Regions ◽  
Thermotolerant Coliforms ◽  
Positive Correlations

ABSTRACTNovel markers of fecal pollution in tropical waters are needed since conventional methods recommended for other geographical regions may not apply. To address this, the prevalence of thermotolerant coliforms, enterococci, coliphages, and enterophages was determined by culture methods across a watershed. Additionally, human-, chicken-, and cattle-specific PCR assays were used to identify potential fecal pollution sources in this watershed. An enterococcus quantitative PCR (qPCR) assay was tested and correlated with culture methods at three sites since water quality guidelines could incorporate this technique as a rapid detection method. Various rainfall events reported before sample collection at three sites were considered in the data analyses. Thermotolerant coliforms, enterococci, coliphages, and enterophages were detected across the watershed. Human-specificBacteroidesbacteria, unlike the cattle- and chicken-specific bacteria, were detected mostly at sites with the corresponding fecal impact. Enterococci were detected by qPCR as well, but positive correlations with the culture method were noted at two sites, suggesting that either technique could be used. However, no positive correlations were noted for an inland lake tested, suggesting that qPCR may not be suitable for all water bodies. Concentrations of thermotolerant coliforms and bacteriophages were consistently lower after rainfall events, pointing to a possible dilution effect. Rainfall positively correlated with enterococci detected by culturing and qPCR, but this was not the case for the inland lake. The toolbox of methods and correlations presented here could be potentially applied to assess the microbial quality of various water types.

Reliability of Several Microorganisms to Indicate the Presence of Salmonella in Natural Waters

1993 ◽  
Vol 27 (3-4) ◽  
pp. 471-474 ◽  
Author(s):  
M. A. Moriñigo ◽  
E. Martinez-Manzanares ◽  
M. A. Muñoz ◽  
M. C. Balebona ◽  
J. J. Borrego
Keyword(s):  
Natural Waters ◽  
Direct Detection ◽  
Microbiological Quality ◽  
Fecal Pollution ◽  
Microbial Quality ◽  
Quality Of Waters

A new index of microbiological quality of natural waters based on the coliphage test is proposed. Levels of coliphages corresponding to the concentrationgs of coliphages (Phgs) lower than 300 pfu/100 ml warrant a good microbial quality of waters affected with fecal pollution. In waters with industrial and domestic pollution Salmonella percentages higher than 5 % were detected even when this proposed index (Ph95) was applied. Thus the direct detection of the pathogen could be more useful in this case.

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.

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 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.

scholarly journals Microbiological and Public Health Status of Cooked Meat and Fish in Ethiopia

2020 ◽  
Vol 14 (1) ◽  
pp. 123-129
Author(s):  
Tesfaye L. Bedada ◽  
Tatek K. Feto ◽  
Kaleab S. Awoke ◽  
Firehiwot A. Derra ◽  
Samson G. Gebre ◽  
...  
Keyword(s):  
Food Samples ◽  
Colony Count ◽  
Microbial Quality ◽  
E Coli ◽  
Regulatory Systems ◽  
Food Borne ◽  
Thermotolerant Coliforms ◽  
Food Borne Infections ◽  
Cooked Meat

Background: Due to poor sanitation practices and handling of food, weak regulatory systems, lack of resources and education for food-handlers, food-borne infections happen frequently and pose a serious threat to human health in developing countries like Ethiopia. Materials and Methods: A total of 265 samples of meat and fish with berbere spice added or not were collected from Ethiopia between Jan. 2013 to Dec. 2017. The food samples were analysed using colony count for Aerobic Colony Count (ACC) and S. aureus, spread method for yeasts and moulds enumeration, Nordic Committee on Food Analysis Method No. 44 for coliforms and ES ISO 6579:2002 for Salmonella and Shigella species. The data was analysed using SPSS 20.0. Results: The unsatisfactory levels for aerobic colony count, total and thermotolerant coliforms, E. coli, moulds and yeasts counts for the total samples were 12.1% (N=32), 11.7% (N=31), 1.9% (N=5), 3.4% (N=9), 1.2% (N=3) and 1.9% (N=5), respectively. Among the categories of three ready-to-eat foods examined, beef and mutton meats, fish and poultry, had the highest and lowest microbial contamination. Microbial quality of packaged samples with berbere spice added was reasonable compared with unpackaged samples with no berbere spice added. Conclusion: About 21% of the samples had unsatisfactory microbial quality because of aerobic colony count, coliforms or fungi. However, Salmonella, Shigella spp. and S. aureus were not detected in the samples tested. Processing under hygienic conditions, adding berbere spice to foods and packaging enhances the quality of ready to eat articles.

Microbial Quality of Human Wastes and Treatment Plant Effluent

1986 ◽  
Vol 18 (7-8) ◽  
pp. 257-265 ◽  
Author(s):  
K. Kawamura ◽  
M. Kaneko
Keyword(s):  
Staphylococcus Aureus ◽  
Vibrio Cholerae ◽  
Treatment Plant ◽  
Microbial Quality ◽  
Chlorination Process ◽  
Fecal Streptococci ◽  
Human Wastes ◽  
Micro Organisms ◽  
Spore Forming Bacteria

In order to evaluate the microbial quality of human wastes and effluents from treatment processes, the microbial flora of samples was examined. Total coliforms, fecal coliforms and fecal streptococci were used as indicator micro-organisms, and Vibrio cholerae non O-1, Salmonella, Staphylococcus aureus and Welchii (Clostridium perfrigens) were selected as pathogenic organisms. Salmonella was detected in only the water samples from the night soil treatment plant, while Staphylococcus aureus was detected in the night soil and the samples from the night soil purification tanks. Vibrio cholerae non 0-1 was not detected in any samples, but Welchii existed in almost all samples. Generally, the density levels and distribution patterns of the indicator micro-organisms were similar to those in the raw wastewaters. The microbial flora was not changed remarkably after the primary sedimentation process and the biological treatment process. After the chlorination process, total colonies, spore-forming bacteria, Welchii, moulds and fecal streptococci could survive, and spore-forming bacteria formed the majority of the total colonies in the well-chlorinated effluents. Welchii at the level of 103/100 ml can be used as the indicator micro-organism to ensure a sanitary safe discharge, because it can survive at the level of 103−104/100 ml even if other indicators and pathogenic micro-organisms are inactivated completely by the chlorination process.

Rainfall Events as Paths of a Stochastic Process: Problems of Design Storm Analysis

1984 ◽  
Vol 16 (8-9) ◽  
pp. 131-138 ◽  
Author(s):  
Johannes Brummer
Keyword(s):  
Stochastic Process ◽  
Peak Flow ◽  
Rainfall Events ◽  
Peak Flows ◽  
Design Storm ◽  
Adequate Evaluation ◽  
Rainfall Patterns

Problems in the construction of design storms are expressed in mathematical terms. Introduced here is a concept for approximating natural peak flow values by means of the distribution of typical rainfall patterns. A comparison demonstrates the quality of this concept and the competency of some well-known design storms for the adequate evaluation of peak flows.

Impact of gelatin nanogel coating containing thymol and nisin on the microbial quality of rainbow trout fillets and the inoculated Listeria monocytogenes

2021 ◽  
Author(s):  
Fatemeh Mohajer ◽  
Saeid Khanzadi ◽  
Kobra Keykhosravy ◽  
Seyyed Mohammad Ali Noori ◽  
Mohammad Azizzadeh ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Listeria Monocytogenes ◽  
Microbial Quality

scholarly journals Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 69
Author(s):  
Alberto Martínez ◽  
Rocío Velázquez ◽  
Emiliano Zamora ◽  
María L. Franco ◽  
Camille Garzo ◽  
...  
Keyword(s):  
Ethyl Esters ◽  
Sparkling Wine ◽  
Torulaspora Delbrueckii ◽  
Organoleptic Quality ◽  
Wine Making ◽  
Low Co2 ◽  
Sweet Wines ◽  
Positive Correlations ◽  
Better Than

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.

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