scholarly journals Microbiological Quality of Kachumbari, a Raw Vegetable Salad Popularly Served Alongside Roast Meat in Kenya

2018 ◽  
Vol 2018 ◽  
pp. 1-7
Author(s):  
Kenneth M. Mbae ◽  
Mercy K. Ndwiga ◽  
Fredrick G. Kiruki
Keyword(s):  
Cross Section ◽  
Microbiological Quality ◽  
Disease Outbreaks ◽  
Human Consumption ◽  
Microbial Quality ◽  
Protection Agency ◽  
Indicator Microorganisms ◽  
E Coli ◽  
Food Borne

Raw salads are regularly implicated in food-borne disease outbreaks globally. Consumption of kachumbari, a raw vegetable salad, alongside roast meat is widespread in Kenya. The aim of this study was to evaluate the bacteriological quality of kachumbari samples (n=39) collected from a cross section of roasted meat eateries in Kenya. The United Kingdom’s Health Protection Agency guidelines were used to infer safety of the salads due to lack of local criteria for microbiological safety of ready-to-eat fresh produce placed in the market. Based on Escherichia coli counts, 14 (35.9%) of the samples were of satisfactory microbial quality (<20 CFU/g), 7 (17.9%) in the borderline (20–≤102 CFU/g), and 18 (46.2%) unsatisfactory (>102 CFU/g). All samples examined for staphylococci had counts falling within the borderline range (20–≤104 CFU/g). Collectively, 3 (7.7%) of the sampled salads were classified as potentially harmful to health and/or unfit for human consumption due to the presumptive presence of 2 (5.1%) Campylobacter spp. and 1 (2.6%) E. coli O157. Salmonella was not detected in any of the samples. The presence of hygiene indicator microorganisms and pathogens demonstrates that kachumbari salads present a public health risk.

scholarly journals Microbial contamination in industrial tofu

2017 ◽  
Vol 47 (3) ◽  
Author(s):  
Thaís Teresa Brandão Cavalheiro Ribeiro ◽  
Géssica Costa ◽  
Marisa da Costa
Keyword(s):  
Bacillus Cereus ◽  
Microbial Contamination ◽  
Microbiological Quality ◽  
Human Consumption ◽  
Microbial Quality ◽  
Porto Alegre ◽  
E Coli ◽  
Food Borne ◽  
Food Borne Illness

ABSTRACT: This study aimed to evaluate the microbiological quality of tofu sold in supermarkets in Porto Alegre/Brazil. Bacteria counts were performed for Bacillus cereus , mesophilic, coliforms and Staphylococcus coagulase positive and negative. The presence of Listeria sp. was also evaluated. Two different brands of tofu (A and B) were collected, one lot per month, for six months. Five samples from each lot were analyzed. All lots presented mesophilic aerobic counts above 4.3x105CFU g-1. Four of the six lots from brand A and all lots from brand B showed E. coli and/or Staphylococcus coagulase positive counts above the Brazilian law accepted limits. The Staphylococcus coagulase negative counts were higher than those of coagulase positive in all lots. In all lots where Staphylococcus coagulase positive counts were above the legal limit, there were counts of coagulase negative above 104CFU g-1. B. cereus and Listeria sp. were not found in either brand. The majority of lots of brand A and all lots of brand B were unsuitable for human consumption. Our results showed that there are problems in tofu manufacturing in both industries analyzed. There is a need of improvement on its microbial quality to avoid problems of food-borne illness, and finally the need of a better control by the Brazilian inspection services.

scholarly journals Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda

2020 ◽  
Author(s):  
Juliet Kyayesimira ◽  
Wangalwa Rapheal ◽  
Grace Kagoro Rugunda ◽  
Lejju Julius Bunny ◽  
Morgan Andama ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Microbiological Quality ◽  
Microbial Load ◽  
Microbial Quality ◽  
E Coli ◽  
Hygiene Practices ◽  
Safe Level ◽  
Microbiological Methods ◽  
Beef Carcass

Abstract Background If hygiene practices along the beef processing nodes at small and medium enterprise (SME) slaughter houses and butcheries are not observed, they may pose a health risk due to microbial contamination. In SME slaughterhouses and butcheries, the risk may be higher due to transmission of foodborne pathogens. This study determined the hygienic practices and microbial quality risk among meat handlers (MH) in SME slaughterhouses and butcheries. Methods Assessment of microbiological quality of beef was carried out at slaughter houses and butcher shops in the districts of Western, Central and Eastern regions of Uganda. A cross sectional study was conducted from June 2017 to January 2018 using observation checklists to record unhygienic practices among the various actors. Microbial load at slaughter and butchery was determined from a total of 317 swab samples collected from carcass, tools, protective clothing and hands of meat handlers. The microbiological quality of beef was evaluated using standard microbiological methods. The samples were inoculated into differential and selective media. Results Butcheries had the highest microbial load on beef carcass ranging from 4.76 log 10 cfu/cm 2 to 7.90 log 10 cfu/cm 2 Total Viable Counts (TVC) while Total Coliform Counts (TCC) ranged from 1.42 log 10 cfu/cm 2 to 3.05 log 10 cfu/cm 2 , E. coli ranged from 0.68 log 10 cfu/cm 2 to 1.06 log 10 cfu/cm 2 and Staphylococcus aureus ranged from 3.25 log 10 cfu/cm 2 to 4.84 log 10 cfu/cm 2 . Salmonella was absent in all the samples analysed. Results of overall microbial quality of beef in Uganda indicated that only TCC (1.60±0.26 log 10 cfu/cm 2 ) of the beef carcass samples at slaughter houses was not significantly above the safe level (p = 0.693). Overall microbial load (TVC, TCC, E. coli and S. aureus ) at butcheries were significantly (p < 0.05) above the safe level. Butcheries of Mbale district had the highest percentage (70%) of beef carcass samples above the TCC safe levels whereas butcheries of Mbarara district had the highest percentage (40%) of beef carcass samples above the E. coli safe levels. TVC from hands and clothes at butchery across the three study districts varied significantly (p=0.007) with the highest counts (7.23 log 10 cfu/cm 2 ) recorded from personnel clothes and lowest (5.46 log 10 cfu/cm 2 ) recorded from hands. On the other hand, swab samples picked from chopping board and working table at the butchery did not show significant variation in TVC, TCC, E. coli and S. aureus microbial loads across the three study districts. Conclusion Hygienic handling of carcasses after slaughter is critical in preventing contamination and ensuring meat safety in informal meat trading sectors in Uganda. Handling practices of beef at Ugandan slaughterhouses and butcheries are not hygienic hence not up to standard and they contribute to microbial contamination of beef posing a risk to consumers. The distribution stage is the most critical period, during which the quality of meat can easily be compromised.

Microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with food grade commercial chemicals

2015 ◽  
Author(s):  
Vikas Kumar ◽  
D. Sukumar ◽  
M. Muruganantham
Keyword(s):  
Quality Evaluation ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Quality ◽  
Food Grade ◽  
E Coli ◽  
Total Plate Count ◽  
Sepioteuthis Lessoniana ◽  
Better Than

Squids perish rapidly like other fishes and require some treatment to maintain the quality for export. The microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with the commercial food grade chemicals imported from Spain was therefore studied. Dressed squids were treated with the chemicals Hidratech_4A (0.4%) and Whitech_3 (0.25%) dissolved in chilled freshwater (STCF) and chilled saltwater (STCS). Chilled squids not treated served as control (SNTC). Squids were quick frozen at -40°C in contact plate freezer and stored at-20±1°C. Samples were tested raw, after pre-processing, treatments and freezing and during storage at monthly intervals for 7 months. The microbial quality evaluation included Total Plate Count (TPC), Escherichia coli, Staphylococcus aureus, Vibrio cholerae and Salmonella. Study revealed a better quality of treated samples than control. Microbiological quality of STCS was better than STCF and SNTC. E. coli counts decreased after treatment. Salmonella and V. cholerae were absent.

scholarly journals The effect of container-biofilm on the microbiological quality of water used from plastic household containers

2003 ◽  
Vol 1 (3) ◽  
pp. 101-108 ◽  
Author(s):  
P. Jagals ◽  
C. Jagals ◽  
T. C. Bokako
Keyword(s):  
Heterotrophic Bacteria ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Human Consumption ◽  
Microbiological Contamination ◽  
Supply Source ◽  
E Coli ◽  
Quality Of Water ◽  
Storage Containers

Studies in Southern Africa have shown that even when microbiologically safe water is supplied to developing communities at communal standpipes, contamination by high numbers of pathogenic microorganisms may occur during the processes of fetching water from the supply source and storage during use at home, rendering such waters unsafe for human consumption. This study investigated the occurrence of biofilm in PVC storage containers as one possible reason for this deterioration, using heterotrophic bacteria and total coliform counts as well as turbidity as indicators. A second objective was to determine whether biofilm in water-storage containers could contribute to hazardous microbiological contamination indicated by Escherichia coli and Clostridium perfringens. Results indicated that increased microbiological contamination is associated with biofilm. The biofilm harbours heterotrophic bacteria, total coliforms and C. perfringens. E. coli could not be associated directly with the levels of biofilm in containers but rather appears to be introduced intermittently from the ambient domestic environment. When dislodged with the biofilm, these bacteria contributed substantially to the deterioration of the microbiological quality of supplied water stored in plastic containers.

scholarly journals An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England

2017 ◽  
Vol 145 (7) ◽  
pp. 1500-1509 ◽  
Author(s):  
F. JØRGENSEN ◽  
L. SADLER-REEVES ◽  
J. SHORE ◽  
H. AIRD ◽  
N. ELVISS ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Chicken Liver ◽  
Animal Origin ◽  
Protection Agency ◽  
E Coli ◽  
Food Of Animal Origin ◽  
Colony Forming Units ◽  
Cooked Food ◽  
Foie Gras

SUMMARYThis observational study aims to investigate the microbiological quality of commercially prepared lightly cooked foods with a major component of food of animal origin and collected as would be served to a consumer. A total of 356 samples were collected from catering (92%), retail (7%) or producers (1%) and all were independent of known incidents of foodborne illness. Using standard methods, all samples were tested for: the presence of Campylobacter spp. and Salmonella spp. and enumerated for levels of, Bacillus spp. including B. cereus, Clostridium perfringens, Listeria spp. including L. monocytogenes, Staphylococcus aureus, Escherichia coli, Enterobacteriacea and aerobic colony count (ACC). Results were interpreted as unsatisfactory, borderline or satisfactory according to the Health Protection Agency guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market. Amongst all samples, 70% were classified as satisfactory, 18% were borderline and 12% were of unsatisfactory microbiological quality. Amongst the unsatisfactory samples, six (2%) were potentially injurious to health due to the presence of: Salmonella spp. (one duck breast); Campylobacter spp. (two duck breast and one chicken liver pâté); L. monocytogenes at 4·3 × 103 cfu (colony-forming units)/g (one duck confit with foie gras ballotin) and C. perfringens at 2·5 × 105 cfu/g (one chicken liver pâté). The remaining unsatisfactory samples were due to high levels of indicator E. coli, Enterobacteriaceae or ACC.

scholarly journals Assessment of Microbiological Quality of Fresh-cut, Processed and Preserved Mushrooms Available in and Around Dhaka City

1970 ◽  
Vol 27 (2) ◽  
pp. 42-45
Author(s):  
AS Mustafa Kamal ◽  
Fauzia Begum ◽  
Abul Khair
Keyword(s):  
Fecal Coliform ◽  
Bacterial Load ◽  
Microbiological Quality ◽  
Food Products ◽  
Point Of View ◽  
Human Consumption ◽  
Dhaka City ◽  
Canned Food ◽  
E Coli

The results revealed that 40% of fresh mushrooms, 93% of processed and preserved mushroom samples including mushroom-based food products were safe for human consumption from bacteriological point of view. The highest bacterial load recorded was 8.7 × 108 cfu / gm in the samples collected from Sutrapur area of Dhaka city. The results also indicated that 27, 13, 13 and 7% of the fresh mushrooms were contaminated with coliform, fecal coliform, E. coli and Salmonella sp. respectively. Thus those mushroom samples were not up to the mark for consumption, considering safety and sanitation point of view. In case of processed mushrooms and mushroom-based food products the results showed that 20% of dried mushrooms were contaminated with both coliform and fecal coliform, 7% of powdered mushrooms were contaminated with only coliform and 13% of mushroom soup powder were contaminated with coliform, E. coli and Salmonella sp. In case of preserved mushrooms, it was found that 7% of the canned mushrooms had count <10 cfu/gm which was unacceptable as per specifications for the canned food. However, the results also revealed that coliform, fecal coliform, E. coli and even Salmonella sp. were not detected in preserved mushrooms examined.DOI: http://dx.doi.org/10.3329/bjm.v27i2.9170 BJM 2010; 27(2): 42-45

Microbiological Quality and Prevalence of β-Lactam Antibiotic Resistance Genes in Oysters (Crassostrea rhizophorae)

2017 ◽  
Vol 80 (3) ◽  
pp. 488-496 ◽  
Author(s):  
Maria Aparecida da RessurreiÇão Brandão ◽  
Amanda Teixeira Sampaio Lopes ◽  
Maria Tereza da Silva Neta ◽  
Rhyan Barros Farias de Oliveira ◽  
Rachel Passos Rezende ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Resistance Genes ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Antibiotic Resistance Genes ◽  
Human Consumption ◽  
E Coli ◽  
Lactam Antibiotic ◽  
Crassostrea Rhizophorae

ABSTRACTThe microbiological quality of oysters reflects the microbiological quality of their habitats because they are filter feeders. The objective of this study was to assess the bacterial composition of the edible oyster Crassostrea rhizophorae in urban and preserved estuaries. Particularly, we assessed the presence of pathogenic bacteria, investigated antibiotic susceptibility in bacterial isolates, and quantified β-lactam antibiotic resistance genes (blaTEM, blaSHV, and blaKPC) via quantitative PCR of oyster DNA. Our results detected total coliforms, Escherichia coli, and enterobacteria in the oysters from urban estuaries, which is indicative of poor water quality. In addition, our detection of the eaeA and stxA2 virulence genes in 16.7% of E. coli isolates from oysters from this region suggests the presence of multiantibiotic-resistant enteropathogenic and enterohemorrhagic E. coli strains. During periods of low precipitation, increased contamination by E. coli (in winter) and Vibrio parahaemolyticus (in autumn) was observed. In contrast, cultivated oysters inhabiting monitored farms in preserved areas had low levels of bacterial contamination, emphasizing that oyster culture monitoring enhances food quality and makes oysters fit for human consumption. Distinct antibiotic resistance profiles were observed in bacteria isolated from oysters collected from different areas, including resistance to β-lactam antibiotics. The presence of the blaTEM gene in 91.3% of oyster samples indicated that microorganisms in estuarine water conferred the capability to produce β-lactamase. To our knowledge, this is the first study to directly quantify and detect β-lactam antibiotic resistance genes in oysters. We believe our study provides baseline data for bacterial dynamics in estuarine oysters; such knowledge contributes to developing risk assessments to determine the associated hazards and consequences of consuming oysters from aquatic environments containing pathogenic bacteria that may possess antibiotic resistance genes.

Microbial Quality of Popular Locally Processed Meats Sold in Retail Outlets in Trinidad, West Indies

2015 ◽  
Vol 78 (2) ◽  
pp. 333-339 ◽  
Author(s):  
STACEY-MARIE SYNE ◽  
ADASH RAMSUBHAG ◽  
ABIODUN A. ADESIYUN
Keyword(s):  
West Indies ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Microbial Quality ◽  
Processed Meats ◽  
E Coli ◽  
Retail Outlets ◽  
Microbiological Analyses ◽  
And Staphylococcus Aureus

A total of 480 samples of locally produced processed meats, including chicken franks, chicken bologna, and bacon from brands A and B, was collected from 8 supermarkets across the island of Trinidad over a 1-year period and subjected to a range of microbiological analyses. The results showed that 54.2, 0.4, and 1.7% of the samples exceeded recommended limits for aerobic bacteria, Escherichia coli and Staphylococcus aureus, respectively. Listeria spp. were detected in 19.4% of samples, whereas L. monocytogenes was present at a prevalence rate of 7.5%. Brand A products had lower microbiological quality, accounting for 100% of samples positive for L. monocytogenes, E. coli, and S. aureus; and 75% for Listeria spp. and coliforms. Bacon was the product that most frequently exceeded microbiological limits, and accounted for 100% of samples positive for E. coli, 83.3% for L. monocytogenes, 72% for Listeria spp., 62.5% for S. aureus, and 61.9% for coliforms.

Bacterial Quality and Prevalence of Foodborne Pathogens in Edible Offal from Slaughterhouses in Korea

2016 ◽  
Vol 79 (1) ◽  
pp. 163-168 ◽  
Author(s):  
MIN CHAN IM ◽  
KWANG WON SEO ◽  
DONG HWA BAE ◽  
YOUNG JU LEE
Keyword(s):  
Foodborne Pathogens ◽  
Hazard Analysis ◽  
Control Point ◽  
Foodborne Pathogen ◽  
Microbiological Quality ◽  
Point System ◽  
Microbial Quality ◽  
E Coli ◽  
Critical Control Point

ABSTRACT Edible offal meats have recently received significant attention worldwide. However, studies evaluating the microbial quality of diverse edible offal and specifically investigating contamination by pathogens that cause foodborne illnesses are rare. Our study was conducted to investigate the microbiological quality of six kinds of edible offal produced from 11 pigs and 8 cattle slaughterhouses in the Republic of Korea and the prevalence of pathogenic microorganisms such as Salmonella, Clostridium perfringens, Staphylococcus aureus, and Escherichia coli O157:H7 in these products. The values for aerobic plate counts, coliform counts, and E. coli counts in red offal were 1.00 to 6.70, 0 (below 10 CFU) to 4.78, and 0 to 4.00 log CFU/g, respectively. For green offal, the values were 3.00 to 7.00, 1.48 to 6.30, and 0 to 6.00 log CFU/g, respectively. The most frequently detected foodborne pathogen was Salmonella (23.8% prevalence in pig offal and 7.1% prevalence in cattle offal), followed by C. perfringens (11.1 and 7.1%, respectively) and S. aureus (12.7 and 2.4%, respectively). None of the offal samples tested positive for E. coli O157:H7. Considering the microbial quality of offal from Korean slaughterhouses and the prevalence of foodborne pathogens in this material, more refined hygienic standards such as a hazard analysis critical control point system for processing, packing, and transporting edible offal are necessary for preventing further contamination.

scholarly journals Análise microbiológica da água utilizada para consumo nas escolas de Esperança, Paraíba

2017 ◽  
Vol 1 (37) ◽  
pp. 11 ◽  
Author(s):  
Aldeni Barbosa Da Silva ◽  
Janaina Moreira De Brito ◽  
Jonatas Da Silva Duarte ◽  
Olga Elyzabeth Lucena Almeida
Keyword(s):  
Public Schools ◽  
Microbiological Quality ◽  
Human Consumption ◽  
State University ◽  
Total Coliforms ◽  
E Coli ◽  
Wide Mouth ◽  
Yellow Coloration ◽  
C 30

This project had the objective of verifying the microbiological quality of the water that supplies seven public schools in the urban area of the municipality of Esperança-PB. Initially, the samples were collected in wide - mouth glass bottles, protected with laminated paper, pre-sterilized (121º C - 30’ in autoclave), and were sent to the Environmental Sanitation Laboratory of the State University of Paraíba - Campina Grande Campus, where the qualitative analysis of Total Coliforms and Escherichia coli were performed using the Colilert Enzymatic Chromogenic Substrate method. Soon after the application of the Colilert reagent and incubation for 24 hours at 37 ° C, a yellow coloration was observed in samples 6 and 7, highlighting the presence of total coliforms. However, the presence of E. coli was not detected in any of the analyzed samples, since they did not show fluorescence under ultraviolet light. This concludes that the waters of samples 6 and 7 are inappropriate for human consumption. According to Ordinance No. 2.914 / 2011 of the Ministry of Health, when samples with positive results are detected for total coliforms, even in presumptive tests, corrective actions must be taken and new samples must be collected on successive days until satisfactory results are obtained.

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