scholarly journals Assessment of the microbiological quality of pattern minas cheese commercialized in Uberlândia and Patos de Minas, Minas Gerais

2021 ◽  
Vol 58 ◽  
pp. e175850
Author(s):  
Aryele Nunes da Cruz Encide Sampaio ◽  
Bruna Godoi Castro ◽  
Fernanda Raghiante ◽  
Felipe Chaimsohn Gonçalves da Silva ◽  
Everton Cruz de Azevedo ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Microbiological Quality ◽  
Minas Gerais ◽  
Salmonella Spp ◽  
Study Objective ◽  
Microbiological Test ◽  
Critical Control Points ◽  
And Storage

Pattern minas cheese is a product developed with pasteurized milk, fermented with mesophilic cultures, and with the final addition of rennet. This cheese undergoes an artisanal maturation process and possesses a firm shell of yellowish color and striking and acidic flavor. Our study objective was to evaluate the microbiological quality of pattern minas cheese. We collected 40 samples from two micro regions (Uberlândia and Patos de Minas) of the Triângulo Mineiro and Alto Paranaíba mesor regions of the State of Minas Gerais, Brazil. The microbiological test results were recorded as counts of enterobacteria, Escherichia coli, coliforms at 35°C, coagulase-positive Staphylococcus and Salmonella spp. In the Patos de Minas micro region, the results were 45%, 35%, 20%, and 20% higher than 103 CFU/g for the counts of enterobacteria, Escherichia coli, coliforms at 35°C, and Staphylococcus coagulase-positive, respectively. Five percent of the analyzed samples were positive for Salmonella spp. in the Uberlândia micro region. Based on the findings of the microbiota in the cheese analyzed from the micro regions (Uberlândia and Patos de Minas), we concluded that the hygiene conditions in the manufacturing, handling, transport, and storage stages were precarious, requiring the implementation of Good Manufacturing Practices (GMP) systems, including Hazard Analysis and Critical Control Points (HACCP).

scholarly journals Microbiological quality of ice cream after HACCP implementation: a factory case study

2008 ◽  
Vol 26 (No. 5) ◽  
pp. 383-391 ◽  
Author(s):  
N. Kokkinakis E ◽  
A. Fragkiadakis G ◽  
H. Ioakeimidi S ◽  
B. Giankoulof I ◽  
N. Kokkinaki A
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Microbiological Quality ◽  
Ice Cream ◽  
Control Points ◽  
Critical Control Points ◽  
Haccp System ◽  
Plate Counts

The microbiological quality of the final product and the safety of the production procedures were screened in an ice cream factory, after implementation of a Hazard Analysis Critical Control Points (HACCP) system. We analysed 30 vanilla (IC1), 30 strawberry (IC2), and 30 chocolate flavoured (IC3) samples of ice cream; 30 of water; 90 of personnel’s hands flora; 150 of plastic ice cream containers flora; 50 of sanitised equipment-surfaces flora. After HACCP introduction, Staphylococcus aureus was not further detectable in ice cream and Escherichia coli was mostly less than 10 CFU/g, while the spoilage markers (total coliforms – TC, aerobic plate counts – APC) in ice cream and the environment were reduced by 20–35%. Mean log CFU/g, for IC1: TC from 2.20 reduced to 1.57, APC from 4.58 reduced to 3.62. For IC2: TC from 2.29 reduced to 1.65, APC from 4.61 reduced to 3.49. For IC3: TC from 2.67 reduced to 1.76, APC from 5.08 reduced to 3.81.

scholarly journals EVOLUÇÃO DA QUALIDADE MICROBIOLÓGICA DE QUEIJO MINAS FRESCAL COMERCIALIZADO EM CURITIBA (PR) NO INTERVALO DE 10 ANOS (1999 E 2009) Assessment of the microbiological quality of Minas frescal cheese commercialized in the city of Curitiba, Parana State, Brazil at 10 years’ interval (1999 and 2009)

2012 ◽  
Vol 10 (3) ◽  
pp. 243 ◽  
Author(s):  
Hanna Lethycia Wolupeck ◽  
Helen Caroline Raksa ◽  
Luciane Silvia Rossa ◽  
Raquel Biasi ◽  
Renata Ernlund Freitas de Macedo
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
The City

O queijo Minas frescal é um dos mais populares do Brasil, porém o alto teor de umidade associado ao métodode processamento, muitas vezes artesanal, e de armazenamento desse produto o tornam muito perecível.Este trabalho teve como objetivo avaliar e comparar a qualidade microbiológica de queijo Minas frescalcomercializado na cidade de Curitiba (PR) nos anos de 1999 e 2009, verificando a evolução na qualidadehigiênico-sanitária desse produto no período de 10 anos. Foram analisadas 11 marcas comerciais de queijo Minas frescal disponíveis no comércio varejista da cidade de Curitiba, sendo amostradas cinco unidades de cada marca, totalizando 55 amostras. Os queijos foram submetidos à pesquisa de Salmonella spp., contagem de coliformes totais e Escherichia coli, contagem de Staphylococcus coagulase positiva e contagem de aeróbios mesófilos, com resultados expressos em UFC/g. Das 55 amostras de queijo, 41,82% e 78,18% apresentaram contagem de E. coli e de coliformes totais acima do limite permitido, respectivamente. Somente uma amostra (1,82%) do total avaliado mostrou-se em desacordo com os padrões para S. coagulase positiva e uma para Salmonella spp. Ambas as amostras foram adquiridas em 2009. Todas as amostras avaliadas em 2009 apresentaram elevada contagem de aeróbios mesófilos, revelando alta carga microbiana. Comparativamente, os queijos avaliados em 1999 mostraram qualidade microbiológica superior aos queijos avaliados em 2009 (p < 0,05). Destes, 100% apresentaram no mínimo um parâmetro microbiológico em desacordo com a legislação vigente, indicando que a qualidade dos queijos Minas frescal avaliados em 2009 apresentou-se inferior a dos queijos avaliados em 1999.

Microbiological Quality of Retail Imported Unprepared Whole Lettuces: A PHLS Food Working Group Study

1999 ◽  
Vol 62 (4) ◽  
pp. 325-328 ◽  
Author(s):  
C. LITTLE ◽  
D. ROBERTS ◽  
E. YOUNGS ◽  
J. de LOUVOIS
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Microbiological Quality ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Shigella Spp ◽  
Natural Microflora ◽  
Production Practices ◽  
Campylobacter Spp

A study of imported unprepared whole lettuces sampled from supermarkets, greengrocers, shops, and market stalls found that all were of acceptable microbiological quality. Twenty-seven out of 151 (18%) imported lettuce samples had Enterobacteriaceae levels of 104 CFU/g or more. However, these bacteria that constitute part of the natural microflora of unprepared vegetables may also be derived from the soil and/or by poor handling. The pathogens, Salmonella spp., Shigella spp., Campylobacter spp., Escherichia coli O157:H7, Vibrio cholerae, Listeria monocytogenes, and also Escherichia coli, an indicator of fecal contamination, were not detected in any imported lettuces, indicating that hygiene, harvesting, and production practices were good. Imported lettuces with Enterobacteriaceae levels of 104 CFU/g or more varied with type of retail premises and the temperature at which the lettuces were displayed. Samples from greengrocers, shops, and market stalls were more likely to contain Enterobacteriaceae at levels in excess of 104 CFU/g than those from supermarkets.

scholarly journals Microbiological lettuce quality evaluation from traditional, organic and hydroponic growing process

2016 ◽  
Vol 7 (3) ◽  
pp. 82
Author(s):  
Greici Bergamo ◽  
Eliezer Avila Gandra
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Significant Relation ◽  
Salmonella Spp ◽  
Total Coliforms ◽  
Hygiene Practices ◽  
Lactuca Sativa L ◽  
The Moment ◽  
Good Hygiene

Objective of the study: to evaluate the microbiological quality of lettuce (Lactuca sativa L.) in three different cultivation: organic, hydroponic and traditional. Sixty lettuce samples commercialized in Videira – SC were analyzed. Microorganisms investigated: Salmonella spp., Listeria spp., total coliforms e Escherichia coli. The results showed the absence of Salmonella spp. for all samples. Present of Listeria spp. was found in 16,7% of the samples. Total coliforms e Escherichia coli count varied from <1x101 - 2,8x105 and <1x101 - 1x103, respectively. Traditional and hydroponic farming lettuce samples presented 100% of total coliforms. Escherichia coli analysis occurred in 22,2% of the samples traditional farming, 11,1% hydroponic farming and none in organic farming vegetables. Statistically, we found no significant relation between microbiological contamination and king of growing used in the vegetables production. The strains of the Listeria, total coliforms and Escherichia coli found in the samples indicated hygienic and sanitary quality and so it is important that good hygiene practices are taken from the manufacturing process until the moment of consumption.

scholarly journals Microbiology of Charcoal-Broiled European River Lampreys (Lampetra fluviatilis) Stored at 3 and 22° C

2003 ◽  
Vol 66 (12) ◽  
pp. 2332-2335 ◽  
Author(s):  
LAURI O. MERIVIRTA ◽  
K. JOHANNA BJÖRKROTH ◽  
HANNU J. KORKEALA
Keyword(s):  
Hazard Analysis ◽  
Microbiological Quality ◽  
Critical Control Points ◽  
Two Samples ◽  
Processing Plants ◽  
Plate Counts ◽  
Thermotolerant Coliforms ◽  
The Mean

The microbiological quality of 30 production lots of charcoal-broiled river lampreys was studied at three lamprey processing plants (plants A, B, and C). Samples were taken directly after charcoal broiling and stored at 22 and 3°C. Lampreys were examined on the day of manufacture, and those kept at 22°C were examined every second day for 6 days. Samples kept at 3°C were examined every fourth day for up to 24 days. On the production day, the mean aerobic plate counts (APCs) for broiled lampreys from plants A, B, and C were 2.29 log CFU/g, 1.88 log CFU/g, and undetectable (1.67 log CFU/g), respectively. At 22°C, the mean APCs for samples from plants A, B, and C increased markedly within 4 days, and after 6 days the counts for samples from these plants were 8.56, 5.04, and 6.23 log CFU/g, respectively. Chilling and storage at 3°C remarkably improved the shelf life of the product. The levels of bacteria in charcoal-broiled river lampreys from plant A were higher than those in lampreys from plants B and C. No significant increases in APCs were observed during storage at 3°C for 24 days; mean APCs did not exceed 2.80 log CFU/g for samples from any plant. Staphylococcus aureus was found in two samples. No lactic acid bacteria, thermotolerant coliforms, enterococci, Clostridium perfringens, or Listeria monocytogenes was detected. Microbiological data from this study will be used for the development of a hazard analysis for the determination of critical control points.

Impactos ambientais macroscópicos e qualidade microbiológica das águas em nascentes da área urbana de Santo Antônio do Monte – MG

2021 ◽  
Vol 10 (20) ◽  
pp. 87-101
Author(s):  
Alysson Rodrigo Fonseca ◽  
Roger Alexandre Nogueira Gontijo
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Minas Gerais ◽  
Microbiological Analysis ◽  
Class D ◽  
Palabras Clave ◽  
Impact Index ◽  
Class B ◽  
Thermotolerant Coliforms

Resumo Este trabalho teve como objetivo identificar e avaliar a qualidade ambiental e microbiológica de nascentes presentes na área urbana de Santo Antônio do Monte -Minas Gerais. Os impactos ambientais nas nascentes foram avaliados a partir da interpretação do Índice de Impacto Ambiental em Nascentes – IIAN. A análise microbiológica da água foi realizada através do Teste do Substrato Cromogênico (Colitest®), que mostra a presença ou ausência de coliformes totais e termotolerantes. Foram identificadas 14 nascentes, porém em quatro destas não foi possível a aplicação dos testes (nascentes 11, 12, 13 e 14), pois encontravam-se secas, soterradas ou tomadas pelo despejo de esgoto. Das nascentes avaliadas, nenhuma atingiu classificação "Ótima" (Classe A) ou "Boa" (Classe B). Apenas uma foi classificada como "Razoável" (Nascente 1; Classe C), cinco como "Ruim" (Nascentes 2, 3, 6, 7 e 8, Classe D) e quatro como "Péssima" (Nascentes 4, 5, 9 e 10, Classe E). Todas apresentaram resultados positivos para presença de coliformes totais e termotolerantes (Escherichia coli). Palavras-chave: Mananciais. Hidrologia. Poluição. Degradação. Abstract This work aimed to identify and evaluate the environmental and microbiological quality of springs present in the urban area of Santo Antônio do Monte -Minas Gerais. The environmental impacts on the springs were assessed based on the interpretation of the Environmental Impact Index on Springs - IIAN. The microbiological analysis of the water was performed using the Chromogenic Substrate Test (Colitest®), which shows either the presence or absence of total and thermotolerant coliforms. Fourteen springs were identified, but in four of them, the application of the test was not possible (springs 11, 12, 13 and 14), as they were dry, buried or taken over by sewage discharge. Out of the springs evaluated, none reached a classification of "Excellent" (Class A) or "Good" (Class B). Only one was classified as "Reasonable" (Source 1; Class C), five as "Bad" (Source 2, 3, 6, 7 and 8, Class D) and four as "Terrible" (Source 4, 5, 9 and 10, Class E). All the springs showed positive results for the presence of total and thermotolerant coliforms (Escherichia coli). Keywords: Springs. Hydrology. Pollution. Degradation. Resumen Este trabajo tuvo como objetivo identificar y evaluar la calidad ambiental y microbiológica de los manantiales presentes en el área urbana de Santo Antônio do Monte - Minas Gerais. Los impactos ambientales en los manantiales se evaluaron sobre la base de la interpretación del Índice de Impacto Ambiental en Manantiales – IIAM. El análisis microbiológico del agua se realizó por medio de la Prueba del Sustrato Cromogénico (Colitest®), que muestra la presencia o ausencia de coliformes totales y termotolerantes. Se identificaron 14 manantiales, pero en cuatro de ellos no fue posible aplicar las pruebas (Manantiales 11, 12, 13 y 14), ya que estaban secos, enterrados o absorbidos por la descarga de aguas residuales. De los manantiales evaluados, ninguno alcanzó clasificación de "Excelente" (Clase A) o "Bueno" (Clase B). Solo uno fue clasificado como "Aceptable" (Manantial 1; Clase C), cinco como "Malo" (Manantiales 2, 3, 6, 7 y 8, Clase D) y cuatro como "Muy malo" (Manantiales 4, 5, 9 y 10, clase E). Todos mostraron resultados positivos para la presencia de coliformes totales y termotolerantes (Escherichia coli). Palabras-clave: Mananciales. Hidrología Contaminación. Degradación.

scholarly journals Microbiological quality of seasoned chicken cuts using Escherichia coli and Salmonella spp. as quality indicators.

2020 ◽  
Vol 9 (11) ◽  
pp. e38091110013
Author(s):  
Flávio Barbosa da Silva ◽  
Bruna Ribeiro Arrais ◽  
Marcos Roberto Alves Ferreira ◽  
Iderval da Silva Júnior Sobrinho ◽  
Márcia Dias ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Poultry Production ◽  
Salmonella Spp ◽  
Production Chain ◽  
E Coli ◽  
Important Health ◽  
Pathogenic Serotypes

Enteropathogens such as Salmonella spp. and Escherichia coli are important health challenges in the poultry production chain, because when installed in the production chain, they impair the safety of food supply. The determination of the microbiological quality of chicken meat, especially when marketed in spiced form, is necessary, given that consumer prefer this type of processed protein. This work aims to evaluate the microbiological quality of the meat of seasoned chicken marketed in the municipality of Rio Verde, Goias, using Salmonella spp. and Escherichia coli as target microorganisms, and considering as variables the type of establishment, validity date and presence of municipal inspection seal. From 80 analyzed samples, 30% (24/80) of samples were positive for Salmonella spp. and 55% (44/80) for E. coli. Regarding the type of establishment, it was observed that 27.45% (14/51) of supermarket samples and 34.48% (10/29) of meat store samples were contaminated by Salmonella spp. Considering E. coli, 49.01% (25/51) of supermarket samples and 65.55% (19/29) of meat store samples were positive for this pathogen. 80% (64/80) of the samples had the municipal inspection seal (MIS), and 83.75% (67/80) contained the expiration date on the label. The legislation in its narrative guarantee’s protection for the consumer with regard to the presence of pathogenic serotypes of these agents, however, it is worth noting that the effective action of health surveillance, and the constant laboratory investigation of the products are necessary.

Effect of Dehairing Operations on Microbiological Quality of Swine Carcasses†

1999 ◽  
Vol 62 (12) ◽  
pp. 1478-1481 ◽  
Author(s):  
SHEW-LING YU ◽  
DECLAN BOLTON ◽  
CHERYL LAUBACH ◽  
PATRICIA KLINE ◽  
ALAN OSER ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Microbiological Quality ◽  
Plate Count ◽  
Point System ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Aerobic Plate Count

To develop a hazard analysis and critical control point plan for food processing operations, critical control points must be determined. Swine slaughtering and dressing operations were investigated to establish their critical control points. We monitored the microbiology of swine carcasses by surface swabbing carcass bellies at various steps during the process and by quantitating total aerobic plate count (APC) and coliforms. Starting with a dehaired carcass, the sequential steps monitored included presingeing, postsingeing, polishing, and chilling. Initial results indicate that singeing and chilling substantially reduced the levels of APC and coliforms, whereas polishing increased their levels. The hygienic characteristics of individual operations involved in dressing swine carcasses were then evaluated in the second experiment. A set of 40 randomly selected carcasses leaving singeer, polisher, shaver, and washer were sampled. Carcasses were heavily contaminated during the final polishing procedure, and the APC increased threefold compared with prepolishing levels. Washing reduced the bacterial numbers by 69%. To reduce the microbial load on swine carcasses, final polishing and manual shaving steps were not used during the dressing operation on a set of 90 carcasses. APCs on singed carcasses were reduced from 1.34 to −0.15 log10 CFU/cm2 when the final polisher and manual shavers were not used. However, carcasses were subsequently recontaminated with bacteria after evisceration, and the APCs were similar (P &gt; 0.05) regardless of whether the final polishing and manual shaving steps were used, averaging 1.30 and 1.46 log10 CFU/cm2. These results indicated that individual operations can be identified as critical control points, appropriate limits can be set and monitored in a hazard analysis and critical control point system, and steps where further changes to reduce bacterial levels may be needed for swine slaughtering plants.

scholarly journals Microbiological quality of surimi-based imitation crab

2018 ◽  
Vol 51 (2) ◽  
pp. 134
Author(s):  
N. SOULTOS (Ν. ΣΟΥΛΤΟΣ) ◽  
A. ABRAHIM (Α. ΑΜΠΡΑΧΙΜ) ◽  
E. THEOLOGIDOU (Ε. ΘΕΟΛΟΓΙΔΟΥ) ◽  
Pr. KARAIOANNOGLOU (ΠΡ. ΚΑΡΑΪΩΑΝΝΟΓΛΟΥ) ◽  
A. KANSOUZIDOU (Α. ΚΑΝΣΟΥΖΙΔΟΥ)
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Storage Period ◽  
Coliform Bacteria ◽  
Processing Plant ◽  
Salmonella Spp ◽  
Microbial Indices

A survey was conducted to evaluate the microbiological quality of sliced, vacuumpacked, surimi-based imitation crab at the retail level, during a 3-month storage period. The roll shaped product imported from France, was sliced and packed in a fishery processing plant in the region of Thessaloniki. Twenty five samples were examined each month, and a total of 75 samples were examined during the three month storage period of the product. Psychrotropic, lactic acid and coliform bacteria, Escherichia coli I, yeasts, Staphylococcus aureus, Salmonella spp., Listeria spp. and Escherichia coli Θ157:Η7, were used as microbial indices, to evaluate the microbiological quality of the product. The following conclusions were derived from the evaluation of the results of the microbiological examinations. 1) The microbiological condition of the crab meat analogs examined on the 15th day of storage, was found satisfactory, since microbial populations were very low, while pathogenic bacteria were not detected in any of the examined samples. 2) The overall microbiological quality of the samples examined at the end of the second month of storage, was also good, since psychrotrophic and lactic acid bacteria exceeded 1Θ7 log cfu/g only in one sample), while coliform bacteria were not detected in 60% of the samples and Escherichia coli I was detected only in one sample. The mean value of the yeasts was 2.84 log cfu/g, while molds were not detected in any of samples examined. 3) The microbiological quality of the samples examined at the end of the three months storage period was not satisfactory, since the microbial indices in the majority of the samples (80%), were rather high. S. aureus, Salmonella spp, Listeria s pp. and E. coli 0157:H7 were not detected in any sample, during the three month storage period.

scholarly journals Assessment of microbiological quality of municipal supplied water within Dhaka Metropolis

2015 ◽  
Vol 4 (1) ◽  
pp. 28-30
Author(s):  
Rabeya Islam ◽  
Ahmad Kamruzzaman Majumder ◽  
Md Monzer Hossain Sarker
Keyword(s):  
Escherichia Coli ◽  
Water Quality ◽  
Health Risks ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
Shigella Spp ◽  
Pump Stations ◽  
Klebsiella Spp ◽  
Vibrio Spp

Microbiological health risks related to water quality are persisting issues especially in the developing countries. Present study was conducted to evaluate the microbiological quality of municipal supply water of a defined region within Dhaka metropolis, Bangladesh. A total of 20 water samples were collected from 10 selected pump stations and 10 different consuming points to examine the burden of Salmonella spp., Shigella spp., Citrobactor spp., Escherichia coli, Klebsiella spp., Aeromonas spp. and Vibrio spp. The study also included the evaluation of impacts due to the consumption of municipal water. The results revealed that the quality of municipal supplied water was not microbiologically safe for the consumers and also demonstrated the possible commencement of various diseases including diarrhoea, typhoid, dysentery and others. DOI: http://dx.doi.org/10.3329/sjm.v4i1.22758 Stamford Journal of Microbiology, Vol.4(1) 2014: 28-30

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