scholarly journals Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Alekhya Sabbithi ◽  
R. Naveen Kumar ◽  
L. Kashinath ◽  
V. Bhaskar ◽  
V. Sudershan Rao
Keyword(s):  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Food Handlers ◽  
Street Vendors ◽  
Street Food ◽  
Significant Difference ◽  
The Status ◽  
Salad Vegetables

A study has been done to analyse the microbiological quality of salads served along with street foods of Hyderabad. A total of 163 salad samples, 53 of carrot and 110 of onion samples, were collected from four different zones of Hyderabad. About 74% and 56% hadStaphylococcus aureusin carrots and onions, respectively. Fifty-eight percent of carrots and forty-five percent of onions samples containedSalmonella, 68% of carrots and 24% of onions hadYersinia. HACCP study was carried out with 6 street food vendors to identify the source ofSalmonellacontamination in salads. Food handlers were found to be responsible forSalmonellacontamination in salads. The present study revealed the potential hazards of street vended salad vegetables, considering the handling practice usually carried out by vendors. Ninety-eight percent of the vendors did not wash the vegetables before processing and serving while about 56.6% of the vendors did not peel the vegetables. Majority of street vendors’ nails were uncut. A significant difference (P<0.01) was observed inYersiniaspp. andSalmonellaspp. in wet-dirty chopping board when compared to clean-dry chopping board. A significant difference (P<0.05) ofStaphylococcusspp. was observed when the status of cleaning cloth was neat/untidy.

COMPARISON OF MICROBIOLOGICAL QUALITY OF MILK PRODUCTS FROM ORGANIC AND CONVENTIONAL PRODUCTION

2018 ◽  
Vol XX (6) ◽  
pp. 147-153
Author(s):  
Anita Kukułowicz
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Organic Production ◽  
Microbiological Analysis ◽  
Milk Products ◽  
Significant Difference ◽  
Conventional Production

The aim of the research was to compare the microbiological quality of dairy products derived from organic and conventional farming. The test material consisted of milk and milk products (natural yoghurt, cream, curd cheese, rennet ripening cheese, milk). Investigated products were subjected to microbiological analysis and marked for the number of Enterococcus sp., Staphylococcus aureus, yeast and moulds, Escherichia coli as well as to state the presence of Salmonella sp. in them. All samples were free of Salmonella sp. Escherichia coli occurred in 2 samples of curd cheese from organic production. Products derived from organic and conventional production didn’t differ in the average number of microorganisms depending on the type of dairy product, with the exception of ripening rennet cheese, which showed a significant difference in the amount of Staphylococcus aureus.

scholarly journals Bacteriological Quality of Beef and Hygiene Practices of Food Handlers in Butcheries in Kasama District, Zambia

2020 ◽  
Author(s):  
Sara Hanyinza ◽  
Kunda Ndashe ◽  
Ruth Mfune ◽  
Emmanuel Chirwa ◽  
Grace Mwanza ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Plate Count ◽  
Human Consumption ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Aerobic Plate Count ◽  
Faecal Coliform Count ◽  
Structured Questionnaire

AbstractThe most common health risk associated with consumption of beef is microbial contamination, therefore the study was aimed to assess the level of bacterial contamination of beef and evaluate the hygienic practices in butcheries in Kasama district. Beef samples were collected from participating butcheries and a structured questionnaire was also administered to the food handlers.Microbiological quality of the beef samples was determined by Aerobic Plate Count (APC), Faecal Coliform Count (FCC) and bacterial isolation such as Salmonella spp and Staphylococcus aureus. The APC results revealed 40.7% of the butcheries sold meat in good bacterial condition (<4 Log10 cfu/g) while 40.7% and 18.5% were critical (4-5 Log10 cfu/g) and non-acceptable conditions (>5 Log10 cfu/g), respectively. The FCC revealed that 74.1% of the butcheries sold meat in good bacterial conditions (<2 Log10 cfu/g), while 14.8% and 11.1% were critical (2-3 Log10 cfu/g) and non-acceptable conditions (>3 Log10 cfu/g), respectively. Staphylococcus aureus was isolated from 37% of the butcheries, none of the outlets recorded Salmonella spp.Overall, the microbial quality of most (74.1%) of the market ready beef in Kasama district was acceptable for human consumption. Therefore, regular bacteriological monitoring and maintaining hygiene in the sales outlets and distribution chain is mandatory.

scholarly journals Microbiological quality assessment of raw salad vegetable sold in Minna metropolis, Nigeria

2018 ◽  
Vol 25 ◽  
pp. 1-7
Author(s):  
JD Bala ◽  
FA Kuta ◽  
NU Adabara ◽  
AS Adedeji ◽  
UM Oyedum ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Aspergillus Niger ◽  
Microbiological Quality ◽  
Health Concern ◽  
Public Health Concern ◽  
Plate Method ◽  
E Coli ◽  
Significant Difference ◽  
Fusarium Sp ◽  
Salad Vegetables

Vegetables are edible part of plants. A total of twenty five raw salad vegetables were collected and the microbiological assessment was made using pour plate method. The analysis was carried out on carrots, cucumber, cabbage, lettuce and tomatoes. The results obtained from this study revealed that the total heterotrophic viable bacterial counts, coliform counts and fungal counts for all the salad vegetables ranged from 1.4 × 106 - 6.2 × 106 cfu/g, 1.1 × 106 - 3.3 × 106 cfu/g and 2.1 × 103 - 4.5 × 105 cfu/g respectively. The data were subjected to One Way Analysis of Variance (ANOVA) test which showed that there was significant difference (p <0.05) in the microbial load of each of the raw salad vegetables samples. The microbial isolates identified were E. coli, Staphylococcus aureus, Bacillus subtilis, Klebsiella sp., Pseudomonas sp., Aspergillus niger, Mucor sp., Penicillium sp., Aspergillus flavus and Fusarium sp. Staphylococcus aureus and Aspergillus niger were predominant. This suggests that salad vegetables used in this study are of public health concern because, they harbours microorganisms that could be hazardous to human health. Hence consumers should practice appropriate hygiene during the preparation of salad for consumption.J. bio-sci. 25: 01-07, 2017

Microbiological Quality of Fresh Blue Crabmeat, Clams and Oysters

1983 ◽  
Vol 46 (11) ◽  
pp. 978-981 ◽  
Author(s):  
B. A. WENTZ ◽  
A. P. DURAN ◽  
A. SWARTZENTRUBER ◽  
A. H. SCHWAB ◽  
R. B. READ
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Geometric Means ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Eastern Oysters

The microbiological quality of fresh blue crabmeat, soft- and hardshell clams and shucked Eastern oysters was determined at the retail (crabmeat, oysters) and wholesale (clams) levels. Geometric means of aerobic plate counts incubated at 35°C were: blue crabmeat 140,000 colony-forming units (CFU)/g, hardshell clams, 950 CFU/g, softshell clams 680 CFU/g and shucked Eastern oysters 390,000 CFU/g. Coliform geometric means ranged from 3,6/100 g for hardshell clams to 21/g for blue crabmeat. Means for fecal coliforms or Escherichia coli ranged from &lt;3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.

scholarly journals Evaluating the Quality of Health-Related WeChat Public Accounts: Cross-Sectional Study

10.2196/14826 ◽  
2020 ◽  
Vol 8 (5) ◽  
pp. e14826 ◽  
Author(s):  
Fuzhi Wang ◽  
Zhuoxin Wang ◽  
Weiwei Sun ◽  
Xiumu Yang ◽  
Zhiwei Bian ◽  
...  
Keyword(s):  
Health Information ◽  
Code Of Conduct ◽  
Cross Sectional Study ◽  
Washington Dc ◽  
Cross Sectional ◽  
Suitability Assessment ◽  
Significant Difference ◽  
The Status ◽  
Health Related

Background As representatives of health information communication platforms accessed through mobile phones and mobile terminals, health-related WeChat public accounts (HWPAs) have a large consumer base in the Chinese-speaking world. However, there is still a lack of general understanding of the status quo of HWPAs and the quality of the articles they release. Objective The aims of this study were to assess the conformity of HWPAs to the Health on the Net Foundation Code of Conduct (HONcode) and to evaluate the suitability of articles disseminated by HWPAs. Methods The survey was conducted from April 23 to May 5, 2019. Based on the monthly (March 1-31, 2019) WeChat Index provided by Qingbo Big Data, the top 100 HWPAs were examined to evaluate their HONcode compliance. The first four articles published by each HWPA on the survey dates were selected as samples to evaluate their suitability. All materials were assessed by three raters. The materials were assessed using the HONcode checklist and the Suitability Assessment of Materials (SAM) score sheet. Data analysis was performed with SPSS version 17.0 (SPSS Inc, Chicago, IL, USA) and Excel version 2013 (Microsoft Inc, Washington DC, USA). Results A total of 93 HWPAs and 210 of their released articles were included in this study. For six of the eight principles, the 93 HWPAs nearly consistently did not meet the requirements of the HONcode. The HWPAs certified by Tencent Corporation (66/93, 71%) were generally slightly superior to those without such certification (27/93, 29%) in terms of compliance with HONcode principles. The mean SAM score for the 210 articles was 67.72 (SD 10.930), which indicated “adequate” suitability. There was no significant difference between the SAM scores of the articles published by certified and uncertified HWPAs (P=.07), except in the literacy requirements dimension (tdf=97=–2.418, P=.02). Conclusions The HWPAs had low HONcode conformity. Although the suitability of health information released by HWPAs was at a moderate level, there were still problems identified, such as difficulty in tracing information sources, excessive implicit advertisements, and irregular usage of charts. In addition, the low approval requirements of HWPAs were not conducive to improvement of their service quality.

scholarly journals PENGARUH PERUBAHAN STATUS, EMPLOYEE ENGAGEMENT, DAN PEMANFAATAN TEKNOLOGI INFORMASI TERHADAP KUALITAS PELAPORAN KEUANGAN

2017 ◽  
Vol 19 (4) ◽  
pp. 495
Author(s):  
Nani Yuheti Yuniatin ◽  
Noer Azam Achsani ◽  
Hendro Sasongko
Keyword(s):  
Information Technology ◽  
Employee Engagement ◽  
Financial Reporting ◽  
Financial Management ◽  
Test Results ◽  
Financial Reports ◽  
Significant Difference ◽  
Before And After ◽  
The Status

This study aimed to examine the effect of changes in status, employee engagement, and the utilization of information technology on the quality of financial reporting. Analysis of variance (ANOVA) was used to examine changes in the status of Bogor Agricultural University. Moreover we employ a multiple regression analysis to examine the effect of employee engagement and information technology in performance financial of report.  In addition, Ultrecht Work Engagement Scale (UWES) was used to examine the financial human resource mapping. The results of ANOVA test showed that there was no significant difference of the financial management of Bogor Agricultural University before and after the implementation of Public Service Board (BLU). Furthermore, multiple linear regression test results showed that the factors that affect the performance of financial reports are employee engagement and use of information technology. However, it is found that the factor that really affects the performace of financial reports is the use of information technology. Finally, the test results of the mapping showed that employee engagement of human resources staff of Bogor Agricultural University are in medium position indicating that it needs to be maintained and improved.

Microbiological Quality of Non-Dairy Creamers, Fillings and Toppings

1986 ◽  
Vol 49 (8) ◽  
pp. 621-622 ◽  
Author(s):  
DONALD W. WARBURTON ◽  
KARL F. WEISS
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Colony Count ◽  
Bacteriological Quality

A study conducted in 1984–1985, in the province of Ontario, Canada, assessed the bacteriological quality of three types of non-dairy substitutes including creamers, fillings and toppings. All sample units tested contained acceptable levels of aerobic colony count (ACC), yeast/mold and aerobic sporeformers. Escherichia coli, Staphylococcus aureus and Salmonella were not detected in any of the 79 lots tested, indicating that good hygienic practices were used during the manufacture of these products.

scholarly journals Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
François Ezin Azonwade ◽  
Armand Paraïso ◽  
Cokou P. Agbangnan Dossa ◽  
Victorien T. Dougnon ◽  
Christine N’tcha ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
International Standards ◽  
Free Acidity ◽  
Total Sugars ◽  
Microbiological Characteristics ◽  
Significant Difference

Honey is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65–4.09; 12.07–13.16%; 530.25–698.50 μs/cm; 0.42–0.53%; 35.67–40.52 meq/kg; 60–70%; and 58–70%. Moisture content, total sugars, and reducing sugars varied very significantly (p<0.05top<0.001) from one area to another and from one season to another. However, only the production season has a significant influence (p<0.05) on the pH of the honey. With regard to the ash content, free acidity, and electrical conduction, no significant difference (p>0.05) between the zones or between the seasons was observed. The results of the microbiological characterization showed that there is heterogeneity in the microbial load. These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels.

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.

Microbiological Quality of Frozen Cream-Type Pies Sold in Canada

1983 ◽  
Vol 46 (1) ◽  
pp. 34-40 ◽  
Author(s):  
E. C. D. TODD ◽  
G. A. JARVIS ◽  
K. F. WEISS ◽  
G. W. RIEDEL ◽  
S. CHARBONNEAU
Keyword(s):  
United States ◽  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
The United States ◽  
National Guidelines ◽  
E Coli ◽  
Yeasts And Molds

Ten types of frozen cream-type pies, manufactured in Canada and imported from the United States, were analyzed for aerobic colony counts, yeasts and molds, coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. The variations in counts depended more on the manufacturer than on the type of pie and the ingredients used. Five of the 465 examined pies had an excess of 105 aerobic colony counts/g, whereas the median value for all the pies examined was between 102 and 103 CFU/g. E. coli and S. aureus were present in few pies, mainly made by one manufacturer, but there was no correlation between high aerobic colony counts and these organisms. Salmonella was not found in any of the pies. Percentage distributions of the estimated ‘population’ of pies available nationally at the time of the survey were statistically determined. These were then compared with suggested national guidelines in the form of a three-class acceptance plan based on United States surveys and desirable manufacturing practices. These indicate that pies should contain aerobic colony counts of &lt;50,000/g, yeast and mold counts of &lt;500/g, S. aureus counts of &lt;100/g, coliform counts of &lt;50/g, E. coli counts of &lt;10/g, and no Salmonella. Three of the six manufacturers would have had an estimated 5.4 to 32.6% of lots in excess of the guidelines at the time of the survey.

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