scholarly journals Factors Affecting Microbial Load and Profile of Potential Pathogens and Food Spoilage Bacteria from Household Kitchen Tables

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Susheela Biranjia-Hurdoyal ◽  
Melissa Cathleen Latouche
Keyword(s):  
Bacterial Load ◽  
Bacterial Count ◽  
Food Handler ◽  
Food Spoilage ◽  
Sample Collection ◽  
Isolation And Identification ◽  
Factors Affecting ◽  
Colony Forming Units ◽  
Spoilage Bacteria ◽  
The Mean

The aim was to study the bacterial load and isolate potential pathogens and food spoilage bacteria from kitchen tables, including preparation tables and dining tables.Methods. A total of 53 households gave their consent for participation. The samples were collected by swabbing over an area of 5 cm by 5 cm of the tables and processed for bacterial count which was read as colony forming units (CFU), followed by isolation and identification of potential pathogens and food spoilage bacteria.Result. Knowledge about hygiene was not always put into practice. Coliforms,Enterococcusspp.,Pseudomonasspp.,Proteusspp., andS. aureuswere detected from both dining and preparation tables. The mean CFU and presence of potential pathogens were significantly affected by the hygienic practices of the main food handler of the house, materials of kitchen tables, use of plastic covers, time of sample collection, use of multipurpose sponges/towels for cleaning, and the use of preparation tables as chopping boards (p<0.05).Conclusion. Kitchen tables could be very important source of potential pathogens and food spoilage bacteria causing foodborne diseases. Lack of hygiene was confirmed by presence of coliforms,S. aureus,andEnterococcusspp. The use of plastic covers, multipurpose sponges, and towels should be discouraged.

scholarly journals Biliary Bacteria as an Indicator of the Risk of Recurrence of Choledocholithiasis After Endoscopic Sphincterotomy

1998 ◽  
Vol 5 (1) ◽  
pp. 9-17 ◽  
Author(s):  
Jun Ishiguro
Keyword(s):  
Endoscopic Sphincterotomy ◽  
Bile Flow ◽  
Bacterial Count ◽  
Control Group ◽  
Risk Of Recurrence ◽  
Stone Recurrence ◽  
Colony Forming Units ◽  
History Of ◽  
The Mean ◽  
Aerobic And Anaerobic

Bacteria have been implicated in recurrent choledocholithiasis associated with endoscopic sphincterotomy (EST). This study was designed to clarify whether bacterial examination of bile provides information useful in predicting the risk of recurrence of choledocholithiasis in patients undergoing EST. Bacteria in bile collected via a duodenoscope before cholangiography were cultured. We compared bacterial isolates and quantity among 41 patients with choledocholithiasis (7 with and 34 without a history of recurrent choledocholithiasis) who had undergone EST more than 3 months previously and 13 control patients with no evidence of pancreatobiliary disease. The bile samples were cultured under aerobic and anaerobic conditions. The bacterial quantity was expressed as the mean logarithm of the number of colony forming units (CFU)/ml. Furthermore, cholescintigraphic studies of bile flow were performed with the use of 99 mTC-HIDA to study the clinical implication of these variables. No bacteria were detected in 10 of the 13 patients in the control group. In the other three control patients the bacterial count was 2.2 log CFU/ml or less. The mean bacterial count was significantly higher in patients with recurrence than in those without recurrence. Cholescintigraphy revealed a trend toward a higher number of isolates and a higher bacterial count in bile in patients with delayed bile passage than in those with good passage. The results suggest that an increased number of biliary isolates and an increased bacterial count indicate decreased bile flow in patients with choledocholithiasis who are being followed up after EST. These variables may potentially serve as indicators of the risk of stone recurrence. Especially when the bacterial count is higher than 7.0 log CFU/ml, the risk of a decrease in bile flow and an increased stone recurrence would be possibly found.

scholarly journals Isolation and Identification of Salmonella and Escherichia coli from Raw Goat Meat in Uyo Metropolis, Akwaibom State

2020 ◽  
pp. 50-60
Author(s):  
Hephzibah Oluwatoyin Ajulo ◽  
Matthew Olugbenga Ajulo ◽  
N. S. E. Udo Ekereumoh
Keyword(s):  
Escherichia Coli ◽  
Bacterial Load ◽  
Bacterial Count ◽  
Viable Count ◽  
Public Health Issue ◽  
Isolation And Identification ◽  
Goat Meat ◽  
E Coli ◽  
Source Of Infection ◽  
Meat Samples

Introduction: In Nigeria, abattoirs have become a source of infection and pollution, attracting domestic animals, wild carnivores and rodents due to lack of adequate slaughtering and disposal facilities. Improper processing of meat consumed by the majority of people in Nigeria is a serious public health issue. Aims: This study was aimed at isolating, characterizing, and identifying Salmonella sp. and Escherichia coli from raw goat meat in Uyo metropolis. Study Design: Fresh goat meat samples were collected from different locations within Uyo metropolis namely; such as goat meat collected at Itam junction market (GTI), Anua junction market (GTA), Ikot Okubo junction market (GTO), Itak Uyo market (GTU), Etuk market (GTE), Ndueh Otong market (GTN) and Mbiere Ebeh market (GTM). Results: The analysis of fresh raw goat meat in Uyo metropolis showed that the total viable count of bacterial load detected on the fresh raw goat meat samples ranged from 9.1X102cfu/g to 1.07X104cfu/g. The highest bacterial count for E. coli was obtained from raw goat meat obtained from GTA1 (3.4X103 cfu/g) followed by GTM2 (3.2X103 cfu/g). The highest bacterial count for Salmonella was obtained from raw goat meat obtained from GTO1 (1.07X104) followed by GTM 2 (1.02X104). The result showed that in addition to E. coli (100%) that was found in all goat meat samples, the most common isolated microorganisms from the fresh raw goat meat samples was Salmonella choleraesuis (38.8%) followed by Salmonella salaemae (34.4%) and Salmonella kauffmanni (9.5%) respectively. Conclusion: This study has indicated high microbial contamination of Escherichia coli and Salmonella sp. in the raw goat meats sold at the selected junctions of Uyo metropolis which suggested a high level of contamination of raw goat meats use for consumed in homes within Uyo metropolis.

scholarly journals Effect of use varying ratios from fat with minced meat on bacterial load

2010 ◽  
Vol 34 (2) ◽  
pp. 142-147
Author(s):  
Fouad Kamil Salum
Keyword(s):  
Bacterial Load ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
The Third ◽  
Significant Difference ◽  
The Mean ◽  
Minced Meat

This study designed to know the effect of use different ration from mixing between minced meat With fat on total bacterial count of meat ( 80) sample was examine through the period of this study (40 sample for minced meat and 40 sample for minced fat) collected from shops in Baghdad city. The results showed the means of bacterial count was rise for the group contained just minced meat without any mixing in means reach to 9.6x 10 cfu \ml follow it with second group which include only minced fat by count 5.5x10 cfu\ml, and the study showed also decrease in bacterial count for (3) mixing groups ( fat with meat ), so the bacteria count for the third group which included 5%, from fat 1.1x10 cfu\ml and 1.3x10 for each of fourth and fifth group which contain the percent of fat10%,20%0n respectively. Also the study shows presence of a significant difference in ( p<0.05) between different mixing group (meat with fat) from one side to two qroups which included meat and fat only. Also recorded significant difference and in the same level in the mean of bacterial count between the first group which contain minced meat only, and the second one which contain fat only, there is no significant difference in mean of bacterial count among varying mixing group from statistical side but record obvious and important decline hygienically in bacterial count for each group. The study showed the best mixing percent for fat with minced meat were 10%,20% respectively which recorded the less bacterial count in each of these two groups. Conclusion mix fat with meat in ratios (10% - 20%) to get the beast decreas in bacterial load of meat .

scholarly journals A Study on Hand Contamination and Hand Washing Practices among Medical Students

2012 ◽  
Vol 2012 ◽  
pp. 1-5 ◽  
Author(s):  
Watutantrige Ranjit De Alwis ◽  
Premalatha Pakirisamy ◽  
Lum Wai San ◽  
Evelyn Chen Xiaofen
Keyword(s):  
Medical Students ◽  
Bacterial Load ◽  
Bacterial Count ◽  
Male Students ◽  
Dominant Hand ◽  
Hygiene Practices ◽  
Before And After ◽  
Males And Females ◽  
The Mean ◽  
Transmit Disease

Harmful microorganisms can be transferred to hands from contaminated surfaces people come into contact in daily life. Contaminated hands can transmit disease to one self as well as to others. A study was done to determine the extent to which hand hygiene practices and toilet door knobs contribute to the bacterial load of hands of toilet users in a medical school. Swabs were taken from a randomly selected sample of 60 medical students for bacterial count from both hands before and after toilet use and from door knobs of six toilets. Only 40 (66.7%) claimed they washed hands with soap. Significantly more females (83%) used soap to wash hands compared to males (50%). Bacterial load in the hands of both males and females showed an increase after toilet use. The increase was significant among male students. The dominant hand had a significantly higher bacterial load than the other. The mean bacterial load of male toilet door knobs (12 CFU/cm2) were significantly higher than of female toilet door knobs (2.5 CFU/cm2) (P<0.05). Staphylococcus aureus was isolated from the hands of 21 students. Toilets and washrooms should be designed so as to eliminate the sources of contamination of the hands.

Hypochlorous Acid 0.01% vs Povidone-Iodine 5% for Ocular Antisepsis

2021 ◽  
pp. 247412642110136
Author(s):  
Thomas W. Hejkal ◽  
Lauren A. Maloley ◽  
Layan Kaddoura
Keyword(s):  
Hypochlorous Acid ◽  
Povidone Iodine ◽  
Bacterial Load ◽  
Antimicrobial Effect ◽  
Lower Eyelid ◽  
Eyelid Margin ◽  
Minute Exposure ◽  
Sterile Saline ◽  
Colony Forming Units ◽  
The Mean

Purpose: An alternative ocular antiseptic is needed for patients who do not tolerate povidone-iodine (PI). The purpose of this study is to compare the antimicrobial effect of hypochlorous acid (HA) 0.01% with PI 5% applied topically to the ocular surface. Methods: Swabs of the inferior conjunctiva and posterior lower eyelid margin of 40 patients were taken from both eyes and plated onto blood agar plates. One eye was treated with HA and the other with PI, and swabs were taken after 1-minute exposure. The eye treated with PI was rinsed with sterile saline and another swab was taken. Colony-forming units (CFUs) were recorded after 2 days. Patients rated the level of irritation after treatment in each eye. Results: HA and PI both gave significant reduction in CFUs from baseline ( P < .001 for HA and P = .002 for PI). The mean reduction in logCFU ± 95% CI was 0.850 ± 0.387 or greater for HA and 0.749 ± 0.385 or greater for PI; this was equivalent to a mean reduction of 7.1-fold or greater or 86% or greater (95% CI, 66%-94%) for HA and 5.6-fold or greater or 82% or greater (95% CI, 57%-93%) for PI. CFUs increased in 17 eyes after saline rinse. PI caused substantial irritation in 31 of the 40 participants, whereas no individuals had any irritation from topical HA. Conclusions: Both HA and PI were effective in reducing ocular bacterial load. Unlike PI, HA was not irritating to the eye. Saline rinse after topical PI may increase bacterial counts in some individuals.

scholarly journals Isolation and Identification of Indigenous Poly-β-Hydroxybutyrate (PHB) Producing Bacteria from Different Waste Materials

2019 ◽  
Vol 29 (1) ◽  
pp. 15-24
Author(s):  
Farhana Islam Khan ◽  
Lovely Aktar ◽  
Tahmina Islam ◽  
Mihir Lal Saha
Keyword(s):  
Rhizobium Leguminosarum ◽  
Bacterial Load ◽  
Bacterial Count ◽  
Waste Materials ◽  
Bacterial Isolates ◽  
Biotechnological Application ◽  
Kitchen Waste ◽  
Isolation And Identification ◽  
Sudan Black B ◽  
Phb Production

Attempt was made to isolate and identify poly-β-hydroxybutyrate (PHB) producing bacteria from different domestic and industrial waste materials from in and around Dhaka Metropolitan city. The bacterial load of the collected samples ranged in between 5.50 ×103 and 2.52 × 107, 3.10 × 104 and 2.23 × 107, 7.50 × 103 and 1.01 × 107 cfu/g or cfu/ml in NAG (nutrient agar glucose), PYG and LB media, respectively. The maximum bacterial count (2.52 × 107 cfu/g) was observed in NAG medium from soil sample of BDR market and the lowest bacterial load (5.5 × 103 cfu/ml) was observed in NAG medium from the garments wastewater. The highest number (33) of PHB producing bacteria was found in the kitchen waste soil and the lowest number (9) was in water sample of the Turag river. All the Sudan Black B positives isolates were tested for positive PHB production. Primarily, 160 PHB positive bacteria were isolated and finally 30 isolates were selected for identification. Provisionally identified potential 10 PHB positive bacterial isolates were identified on molecular basis. Nine of them were matched with their conventional identification but conventionally identified Rhizobium leguminosarum was found to be as Sinorhizobium sp. The isolated PHB producing bacteria could be used for biotechnological application. Plant Tissue Cult. & Biotech. 29(1): 15-24, 2019 (June)

scholarly journals Cultivation-Based Quantification and Identification of Bacteria at Two Hygienic Key Sides of Domestic Washing Machines

2021 ◽  
Vol 9 (5) ◽  
pp. 905
Author(s):  
Susanne Jacksch ◽  
Huzefa Zohra ◽  
Mirko Weide ◽  
Sylvia Schnell ◽  
Markus Egert
Keyword(s):  
Microbial Contamination ◽  
Bacterial Load ◽  
Laser Desorption Ionization ◽  
Opportunistic Pathogens ◽  
Bottom Part ◽  
Microbial Life ◽  
Washing Machines ◽  
Colony Forming Units ◽  
Identification Of Bacteria ◽  
The Mean

Detergent drawer and door seal represent important sites for microbial life in domestic washing machines. Interestingly, quantitative data on the microbial contamination of these sites is scarce. Here, 10 domestic washing machines were swab-sampled for subsequent bacterial cultivation at four different sampling sites: detergent drawer and detergent drawer chamber, as well as the top and bottom part of the rubber door seal. The average bacterial load over all washing machines and sites was 2.1 ± 1.0 × 104 CFU cm−2 (average number of colony forming units ± standard error of the mean (SEM)). The top part of the door seal showed the lowest contamination (11.1 ± 9.2 × 101 CFU cm−2), probably due to less humidity. Out of 212 isolates, 178 (84%) were identified on the genus level, and 118 (56%) on the species level using matrix-assisted laser desorption/ionization (MALDI) Biotyping, resulting in 29 genera and 40 identified species across all machines. The predominant bacterial genera were Staphylococcus and Micrococcus, which were found at all sites. 22 out of 40 species were classified as opportunistic pathogens, emphasizing the need for regular cleaning of the investigated sites.

Bacterial Contamination of Broiler Chickens before Scalding

1995 ◽  
Vol 58 (12) ◽  
pp. 1326-1329 ◽  
Author(s):  
KATHRYN L. KOTULA ◽  
YOGA PANDYA
Keyword(s):  
Broiler Chickens ◽  
Bacterial Contamination ◽  
Microbial Population ◽  
Bacterial Load ◽  
Aerobic Bacteria ◽  
Processing Plant ◽  
Salmonella Spp ◽  
E Coli ◽  
Colony Forming Units ◽  
The Mean

The bacterial load on the feathers (breast, thigh, and drum), skin (breast, thigh, and drum), and feet of a total of 40 broiler chickens from four different production units was characterized after the chickens were exsanguinated but before the carcasses were scalded. Each broiler carcass contained a mean of aerobic bacteria at or near 8log10/g, a level at which the carcasses would be considered spoiled. Escherichia coli counts ranged from 6.3 to 8.0 log10/g, with the highest presence on the feathers and breast skin and lower levels on the thigh and drum skin, and feet. Contamination of the carcasses followed a similar pattern for Salmonella spp., which ranged between 5.8 and 7.2 log10/g, and Campylobacter jejuni/coli which ranged between 6.1 and 7.5 log10/g. The incidence of potential pathogens was higher on the feathers, breast skin, and feet than on the thigh and drum skin. The incidence of E. coli ranged from 42.5 to 100%, Salmonella spp. ranged from 27.5 to 75%, and C. jejuni/coli ranged from 45 to 82.5%. The mean counts of microorganisms on broilers from the four different grow-out farms were significantly different (P &gt; 0.05) from one another immediately after killing, although the magnitude of the differences was small in most cases. The means ranged from 7.3 to 8.0 log10/g for total colony-forming units (CFU), 6.7 to 7.6 log10/g for E. coli, 5.4 to 6.9 for Salmonella spp., and 5.7 to 7.9 for C. jejuni/coli. All birds were contaminated with E. coli, 60 to 100% with Salmonella spp., and 80 to 100% with C. jejuni/coli, depending on grow-out farm. C. jejuni/coli counts and incidences were higher than those of Salmonella spp., and usually lower than those of E. coli. This research demonstrates that broilers entering the processing plant are highly contaminated. Although processing seems to decrease the number and incidence of microorganisms on the carcasses, additional modifications in production, transportation, and processing are warranted to reduce the microbial population on the birds before they are slaughtered.

scholarly journals ISOLATION, CHARACTERIZATION, AND APPLICATION OF BACTERIOPHAGES AGAINST SEVERAL FOOD SPOILAGE BACTERIA: Bacillus subtilis, Bacillus cereus, AND Shewanella Putrefaciens

2021 ◽  
Vol 4 (2) ◽  
pp. e263
Author(s):  
Felicia Roseline ◽  
Diana Elizabeth Waturangi ◽  
Yogiara Y
Keyword(s):  
Bacillus Subtilis ◽  
Bacillus Cereus ◽  
Shewanella Putrefaciens ◽  
Black Soil ◽  
Food Preservation ◽  
Bacillus Species ◽  
Wastewater Sample ◽  
Food Spoilage ◽  
Sample Collection ◽  
Spoilage Bacteria

Introduction: Bacteriophages can be the natural alternative method to prevent food spoilage caused by bacteria. This research was conducted to isolate bacteriophages from a soil sample, retail food, and wastewater from fish and then the bacteriophages will be characterized for their activity against several food spoilage bacteria, such as Bacillus cereus, Bacillus subtilis, and Shewanella putrefaciens and will be further investigated for application as food preservation. Experimental: B. cereus (Atma Jaya culture collection), B. subtilis ATCC 6633, and S. putrefaciens ATCC 8071 were used for bacteriophage isolation. Food samples (rice, pasta, tofu, tempeh), soil samples (black soil and laterite), and wastewater sample of freshwater fish and seawater fish were used in this research. The overall process consists of eight steps: inoculum preparation, sample collection, bacteriophage isolation, purification and enrichment, titer determination, host range determination, the efficiency of plating (EOP), and bacteriophage application. Results: A total of four bacteriophages were isolated with B. cereus, B. subtilis, and S. putrefaciens as host bacteria. Bacteriophage titers observed around 109 PFU mL-1. Bacteriophages that isolated with B. cereus and B. subtilis as host bacteria tend to have high EOP with the same species bacteria. All the Bacillus phages (S1-BC, S2-BC, and S1-BS) can reduce the Bacillus species bacteria concentration for more than 90%. Conclusion: Refers to their activity, the isolated bacteriophages in this study might have a great prospect to be used as food biocontrol and also can be further tested to make a phage cocktail.

scholarly journals Bacteriological Load in Traditional Food Packaging Paper

2019 ◽  
pp. 1-9
Author(s):  
Md. Sohel Rana ◽  
Shohel Mahmud ◽  
Md. Arif Hossain ◽  
Masud Rana ◽  
Enamul Kabir ◽  
...  
Keyword(s):  
Fast Food ◽  
Food Packaging ◽  
Bacterial Load ◽  
Bacterial Count ◽  
Significant Difference ◽  
Microbial Analysis ◽  
The Mean ◽  
Packaging Paper ◽  
Harmful Effects ◽  
Number Of Bacteria

Aims: To determine bacteriological load of rejected papers used as food packaging materials and assess their prevalence of use by food vendors. Methods and Results: Food vendors (n=116) were selected purposively from various street food, fast food, small and large dining stalls or hotels located at Jashore, Bangladesh. Paper samples randomly collected from these vendors were later categorized into 5 different types as food wrapping, plate covering, tray spreading paper and hand cleaning. Then, 7 paper samples from these each 5 types were randomly sampled for microbial analysis. Swabbing and defibering methods for bacterial analysis and SPSS for statistical analysis were employed. The number of bacteria by the defibering method was in the range of (1.9×108-7.5×108) Cfu/g. Sample papers tested by swabbing method contained between minimum 1.2×108 and maximum 9.2×108Cfu/cm2. Under swabbing method, the minimum average bacterial count was 2.8×108 Cfu/cm2 in food serving paper samples and maximum 4.7×108 Cfu/cm2 in wrapping paper samples. By defibering method, maximum average of bacterial load was found in tray spreading paper samples as 5.3×108Cfu/g and minimum average was in plate covering paper as 4.4x108Cfu/g. Types of paper samples were not significantly different when compared with each other against their mean bacterial concentration found by swabbing method (F=0.961, p=0.443) as well as defibering method (F=2.227, p=0.09).The mean quantity of paper use per vendor surveyed was as much as 1.26 kg a day. Anticipatedly, quantity extent of paper use (kg/day) based on the types of food shops showed a significant difference (F=3.9, p=0.01), as understandably, paper use among different shops was apparently highly variable. Conclusions: The paper samples used for food wrapping and packaging showed high bacterial contamination more than standard acceptance level. There is an urgent need to discourage the use of these papers as food packaging material by creating awareness among food vendors and consumers regarding its harmful effects.

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