scholarly journals Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast

2017 ◽  
Vol 6 (2) ◽  
pp. 83
Author(s):  
Gnagne Sylvain
Keyword(s):  
Rural Area ◽  
Ivory Coast ◽  
Nutritional Value ◽  
Microbiological Quality

scholarly journals Evaluation of nutritional value and microbiological safety in commercial dog food

2021 ◽  
Author(s):  
Katarzyna Kazimierska ◽  
Wioletta Biel ◽  
Robert Witkowicz ◽  
Jolanta Karakulska ◽  
Xymena Stachurska
Keyword(s):  
Nutritional Value ◽  
Microbiological Quality ◽  
Microbial Count ◽  
Pet Food ◽  
Microbiological Safety ◽  
Dog Food ◽  
Number Of Microorganisms ◽  
Contaminated Food ◽  
Dry Food

AbstractIn addition to properly balancing nutritional value in accordance with the needs of a dog, estimating the microbiological quality of dog food is crucial in providing healthy and safe foods. The aim of this study was to examine the quality of dry food for adult dogs, with particular reference to: (1) evaluating the nutritional value and compliance with nutritional guidelines for dogs, (2) comparing the nutritional value of dog foods, with particular emphasis on the division into cereal and cereal-free foods, and (3) evaluating their microbiological safety. All thirty-six evaluated dry dog foods met the minimum European Pet Food Industry FEDIAF requirement for total protein and fat content. The total aerobic microbial count in the analyzed dry dog foods ranged from 2.7 × 102 to above 3.0 × 107 cfu/g. In five (14%) dog foods the presence of staphylococci was detected; however, coagulase positive Staphylococcus (CPS) was not found. Mold presence was reported in one cereal-free dog food and in six cereal foods. In none of the analyzed foods Enterobacteriaceae were found, including coliforms, Escherichia coli and Salmonella spp. Bacteria of the genus Listeria and Clostridium as well as yeasts were also not detected. In conclusion, the evaluated dry dog foods had varied microbiological quality. The detected number of microorganisms may have some implications for long-term consumption of contaminated food. The lack of European Commission standards regarding the permissible amounts of microorganisms in pet food may result in insufficient quality control of these products.

scholarly journals Microbiological Quality and Proximate Composition of Bakasang Laor, a Traditional Fermented Fishery Product in Maluku

2020 ◽  
Vol 12 (1) ◽  
pp. 64-69
Author(s):  
Ferymon Mahulette ◽  
Tri Santi Kurnia
Keyword(s):  
Lactic Acid ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
Raw Material ◽  
Coliform Bacteria ◽  
Fishery Products ◽  
Microbiological Research ◽  
Better Than

Bakasang laor is one of the traditional fermented fishery products in Maluku, Indonesia. There are two types of  bakasang laor, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material  has never been done before. The research aimed to analyze the microbiological quality and proximate composition of two types of bakasang laor.  The proximate composition can determine the nutritional value of  this product for consumption by the community. The sample of bakasang laor was taken from traditional producer in Latuhalat village, Ambon. The total number of halotolerant and coliform bacteria  in bakasang laor without vinegar were 1.7x106 CFU/g and 4.1x106 CFU/g, respectively, while the total of lactic acid bacteria in bakasang laor with vinegar was 6.0x106 CFU/g.  The carbohydrate, protein, fat and ash contents of bakasang laor with vinegar was higher than bakasang laor without vinegar. The carbohydrate, protein and fat contents of bakasang laor with vinegar were 19.64 %, 16.23 %, and 2.42 %, respectively. Generally, microbiological quality and proximate composition  of  bakasang laor with vinegar was better than bakasang laor without  vinegar. The bacteria that play a role in fermentation can be used as a starter in the fermentation of various food products.  The results of this research to improve the quality of this fermentation product in the future.

scholarly journals Stability and microbiological quality of rice bran subjected to different heat treatments

2012 ◽  
Vol 32 (4) ◽  
pp. 725-733 ◽  
Author(s):  
Márcia Gonzaga de Castro Oliveira ◽  
Priscila Zaczuk Bassinello ◽  
Valácia Lemes da Silva Lobo ◽  
Maria Madalena Rinaldi
Keyword(s):  
Rice Bran ◽  
Lipase Activity ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
Heat Treatments ◽  
Human Consumption ◽  
Human Diet ◽  
Animal Feeding ◽  
Mold And Yeast

Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity.

scholarly journals The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

2020 ◽  
Vol 12 (18) ◽  
pp. 7606 ◽  
Author(s):  
Artur Głuchowski ◽  
Ewa Czarniecka-Skubina ◽  
Maria Buła
Keyword(s):  
Heat Treatment ◽  
Energy Consumption ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
High Energy ◽  
Nutrition Value ◽  
Sous Vide ◽  
Conventional Methods ◽  
High Energy Consumption

Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value.

Microbiological quality of ready to hang enteral formulas

2005 ◽  
Vol 30 (03) ◽  
Author(s):  
J Kehr ◽  
B Morales ◽  
P Contreras ◽  
L Castillo ◽  
W Aranda
Keyword(s):  
Microbiological Quality ◽  
Enteral Formulas

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

Microbiological quality of residues from drinking water preparation

1995 ◽  
Vol 31 (5-6) ◽  
pp. 75-79 ◽  
Author(s):  
M. Würzer ◽  
A. Wiedenmann ◽  
K. Botzenhart
Keyword(s):  
Waste Water ◽  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Drinking Water ◽  
Water Treatment ◽  
Pathogenic Bacteria ◽  
Waste Water Treatment ◽  
Microbiological Quality ◽  
Detection Limits

In Germany the application of procedures such as flocculation and filtration in the preparation of drinking water results in the annual production of an estimated 500,000 t of sediments and sludges. Some of these residues have a potential for being reused, for example in agriculture, forestry, brickworks or waste water treatment. To assess the microbiological quality of residues from waterworks methods for the detection of enterobacteria, Escherichia coli, Salmonella, Pseudomonas aeruginosa, Legionella, poliovirus, Ascaris suis eggs and Cryptosporidium have been evaluated regarding their detection limits and were applied to various residues from German waterworks. Results show that sediments and sludges may contain pathogenic bacteria, viruses and protista. When residues from waterworks are intended to be reused in agriculture or forestry the microbiological quality should therefore be considered.

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